Running out of things to do with potatoes? HAHA – just kidding, we know that’s impossible! We are potato lovers too, and we are SO excited to share a new delicious dish to add to your repertoire. Warm, zesty and oh-so-satisfying, this warm Greek Potato Salad is bursting with lemony goodness and super easy to make! Best served warm or at room temperature, this simple potato dish makes for a fantastic side or picnic dish.

Whole Food Plant Based, plant based, vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Potatoes, the world’s most perfect food!  Yah, yah, yah, I know, bananas are supposedly the world’s most perfect food, well at least according to the banana industry they are when they snagged that awesome catch phrase and ran with it.

Don’t get me wrong. I love bananas I eat one every morning for breakfast. But really, it’s potatoes… I love me some potatoes.

Potatoes often get a bad rap outside of the Whole Food Plant Based community. You hear people saying, “Goodness gracious, they are full of carbs!”

Sadly, carbs have become a dirty word. But as Whole Food Plant Basers, we all know that carbs coming from whole plant-based foods are good for you.  The WFPB lifestyle (in terms of macros) is comprised of 80% good, healthy whole food, plant-based carbs.

One of the most beloved carb, is the humble potato. Potatoes actually have more potassium than a banana, loaded with Vitamin C, and packed with a variety of vitamins and mineral. Plus, they have fiber which helps you feel full.  Yay!

GRAB A FORK

This delicious veggie bowl was prepared with the following:

• Salad Greens
• Cucumber Ribbons
• Radish Slices
• Tomato Wedges
• Roasted Chickpeas
• Sliced Red Onion
• Greek Olives
• Greek Potato Salad

Mmmm, Potatoes

So, when it comes to potatoes, I am all about trying to find ways to work them into our recipes!  They are just so gosh-darned versatile, tasty, and heaty. What’s not to love, right?

I have a lot of respect for the McDougallers as they are thee potato connoisseurs. I mean, I am always trying to impress them with my potato culinary skills. lol

Whenever we get a great recipe review from a WFPB McDougall follower on one of our potato recipes, it’s like the skies open, the clouds part, the sun shines and the angels sing! I am joking of course, NOT!

Well, not quite that dramatic, but you get the idea of how seriously I take my potato recipes! Genuinely, I am always hopeful that they find our potato recipes delicious!

Lemony Goodness

Yup, Greeks do love their lemons! They use a lot of lemon in their recipes.  I spent some time in Greece a number of years ago.  Greek food is utterly delicious, and lemons often find their way into many of their tasty dishes.

When creating this recipe, I wanted to make a warm potato salad with a lemon twist. The lemon zest perfectly accents the starchy potatoes with a delicious zingy accent. This potato salad really brings the POW of tangy goodness; we absolutely loved it.

But I must say, if you are not a lemon lover, then this recipe probably won’t float your boat. The lemon really shines through in all its tangy glory.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

I love potatoes too! I enjoy the flavor of lemons, but I am not a huge lemon fan like Chris. Chris and Katie love lemon.  This warm potato salad has the perfect amount of lemon in it to be flavorful, but not overpoweringly so. I really enjoyed this tasty dish.

We hope you enjoy these tasty taters! If you try this potato salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products used:

• Medium stock pot for boiling potatoes
• Bowl

Greek Potato Salad

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• Author: Greek Potato Salad
• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 Minutes (+ cooling)
• Yield: 4-5 Servings 1x
• Category: Salads, Sides
• Method: Stovetop
• Cuisine: Greek

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Description

Running out of things to do with potatoes? HAHA – just kidding, we know that’s impossible! We are potato lovers too, and we are SO excited to share a new delicious dish to add to your repertoire. Warm, zesty and oh-so-satisfying, this warm Greek Potato Salad is bursting with lemony goodness and super easy to make! Best served warm or at room temperature, this simple potato dish makes for a fantastic side or picnic dish.

Whole Food Plant Based, plant based, vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs. baby red potatoes, cut in half
• ¼ cup coarsely chopped flat leaf parsley

Dressing Ingredients: 

• 3 Tablespoons red wine vinegar
• 2 Tablespoons water
• 2 teaspoons miso *
• 1 teaspoon tahini
• 1 teaspoon lemon zest
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon sea salt (+/-) *
• Pinch black pepper (+/- to taste)

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Instructions

1. Wash the baby potatoes, cut them in half (skins on), and place them in a pot of cold water, add a sprinkle of sea salt. Bring the pot to a boil over high heat, then lower to a medium-low boil.  Gently boil (not a rolling boil) for 25 to 30 minutes until just fork tender. Do not over-boil them as they will fall apart.  You can also boil them whole, then cut them in half when they have slightly cooled down.
2. In the meantime, make the salad dressing by adding all the dressing ingredients into a bowl and whisking until well combined. Set aside.
3. One the potatoes are tender, drain off the water, gently run cold water over them for a few minutes to stop the cooking process, then lay them out on a large plate for a few minutes to slightly cool.
4. When the potatoes are warm (not hot), place them in a large bowl, add the chopped flat leaf parsley and pour the dressing over top. Gently mix until the potatoes are thoroughly coated.
5. Serve immediately warm or at room temperature.

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Notes

**Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Tips:  Serve warm or at room temperature.  Refrigerate leftovers.  If serving after refrigeration, then set the leftovers on a counter for 20 to 30 minutes or so to allow the dressing to come to room temperature.  This will allow the flavors to come alive again.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 to 5 servings

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.