Greek Potato Salad with Milanese Gremolata Olive Oil and Oregano Balsamic
This lighter version of a potato salad is the perfect blend of flavours, featuring savoury Milanese Gremolata Olive Oil and zesty Oregano Balsamic. Try this refreshing and unique addition at your next summer gathering or as a side dish for your favourite grilled dishes.
Greek Potato Salad with Milanese Gremolata Olive Oil and Oregano Balsamic
Rated 4.5 stars by 2 users
Category
Salad
Cuisine
Greek
Servings
6
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
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3 Lbs. Small yellow potatoes, boiled and sliced
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1 Small red onion, sliced
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3 Green onions, thinly sliced
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½ Cup Kalamata olives, pitted and halved
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¼ Cup flat-leaf parsley, chopped
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½ Cup feta cheese
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¼ Cup Oregano Balsamic
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2 Tsp. Dijon mustard
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2 Garlic cloves, minced
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1 ½ Tsp. Lemon Twist Sea Salt
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¼ Tsp. Black pepper
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½ Cup Milanese Gremolata Olive Oil
Dressing
Directions
In a mason jar, shake Oregano Balsamic, mustard, garlic, Lemon Twist Sea Salt, black pepper, and Milanese Gremolata Olive Oil.
In a large bowl, add potatoes, both types of onions, feta, and olives. Pour dressing over and gently mix together.
Refrigerate for at least 1 hour before serving to allow the flavours to meld. Top with extra feta before serving and enjoy!
Recipe Video
Recipe Note
Top this salad with grilled chicken or prawns for a delicious Greek main dish. Plus, this salad keeps well in the fridge, so you can store it for up to three days!
One of my favorite pairing!! Another great idea to use it even more.
Just in time for summer! This recipe will definitely be put to use at dinner parties!
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