Ikarian Potato Salad

4.67 from 3 votes

Skip the mayo and make a healthy Ikaria-style potato salad! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

4.67 from 3 votes

Ikarian Potato Salad

By Diane Kochilas

Prep Time 10

Cook Time 20

Servings

Aegean Islands, Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 20

Servings

Aegean Islands, Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

1 ½ pounds / 750 g boiling potatoes peeled, washed, and quartered
2 tablespoons red wine vinegar
½ cup extra virgin Greek olive oil or more, to taste
2 teaspoons Dijon mustard optional
Salt and pepper to taste
3 scallions or spring onions trimmed and cut into thin rounds
1 small red onion halved and sliced
½ cup snipped fresh dill

Instructions

Place the potatoes in a large pot and cover with cold water by two inches / 5 cm. Bring to a boil over medium heat, add 1 tablespoon of salt to the boiling water. Lower heat and simmer the potatoes until fork tender, about 20 minutes.
Drain the potatoes in a colander and rinse with cold water.
Whisk together the olive oil, vinegar, salt, pepper, and mustard, if using.
Toss the potatoes with the scallions, onions, and olive oil mixture. Sprinkle with fresh dill and toss gently. Season to taste with additional salt and pepper.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Ikarian Potato Salad