Greece inspired Potato Salad

We had the most incredible potato salad while dining on a patio in Athens. All of the dishes on the menu were meant for sharing which we loved! This dish stood out among all of them, as it is so simple and packed with flavour. This recipe is a nice change from traditional potato salads made with mayonnaise. There are many recipes available for “Greek Potato Salad” similar to this one however, the addition of the diced avocado and fresh orange segments really set this dish apart!

Perfect Pairing: Gamay

Ingredients

• 3 pounds small yellow potatoes, scrubbed or  equivalent to mini yellow potatoes halved
• 1 avocado diced
• 1 large navel orange, rind cut off, diced
• ½ cup chopped red onions or shallots or 1 small red onion)
• 3 green onions, trimmed and thinly sliced (white part and green part)
• ½ cup Kalamata olives, pitted and halved
• ½ cup chopped Italian parsley leaves
• ½ cup chopped dill
• 1 tablespoon salt (for boiling the potatoes)

 For The Dressing:

• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 2 teaspoon Dijon mustard
• 2 garlic cloves, pressed or finely minced
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 ½ teaspoons dried oregano

Instructions

Bring a large pot of water to a boil. Add the (unpeeled) potatoes and one tablespoon of salt. Reduce the heat and simmer the potatoes until they are fork tender, about 15-20 minutes.

Gently drain the potatoes and set aside until just cool enough to handle. (While you are waiting for potatoes to cool slightly, you can prepare the Vinaigrette dressing.)

You can peel the potatoes if you prefer or leave the skin on. I like the mini potatoes so I left the skin on. Cut the potatoes into 1-inch cubes and place them in a large bowl.

Add the red and green onions, parsley, dill, and olives. Pour dressing over and gently toss to combine. Add in the avocado and orange pieces just prior to serving and gently stir once more.

This dish is best served still slightly warm or at room temperature.