Greek Lemon Potato Salad

I love that your food is different, but still simple, keep it coming!! I’m going to try this this weekend.

Greek Lemon Potato Salad

This Greek Lemon Potato Salad bursts with sunny Mediterranean flavors, and is a healthier alternative to classic potato salad ~ no mayo means it's perfect for outdoor picnics and barbecues, too.

Ingredients

• 1 and 1/2 pounds baby, new, or petite potatoes (I used Petite Gold)
• 8 scallions, thinly sliced, white and green parts
• 2 Tbsp chopped fresh oregano (don't use dried ~ substitute fresh dill, rosemary, thyme, or parsley)
• salt and fresh cracked black pepper to taste
• dressing
• 1/4 cup + 2 Tbsp extra virgin olive oil
• 1/2 tsp prepared mustard
• 1 small clove of garlic, finely minced
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1/8 tsp salt
• several good grindings of black pepper

Instructions

1. Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
2. While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
3. get the full instructions @ theviewfromgreatisland.com

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