Bright, fresh & full of Mediterranean aroma
This Greek-style potato salad is the perfect example of how simple ingredients can create unforgettable flavor. Tender potatoes are tossed with crisp fennel, vibrant herbs, spring onions, and a zesty lemon–olive oil dressing that brings everything to life. Light yet satisfying, it’s a dish that belongs on every summer table — from backyard lunches to seaside picnics.
Ingredients
(For about 4 servings)
- 1 kg potatoes, peeled and cut into chunks
- 3–4 spring onions, finely chopped
- 1 small fennel bulb (or ½ if large), finely sliced
- A handful of fresh parsley, chopped
- A handful of fresh dill, chopped
- 2–3 tbsp capers (optional)
- 2 lemons (juice + a bit of zest if you like)
- 5–6 tbsp extra virgin olive oil
- Salt & freshly ground pepper
- Optional: 1 clove minced garlic for extra flavor
Method:
1. Boil the potatoes
- Place potatoes in cold salted water.
- Bring to a boil and cook until tender but not mushy (about 12–15 minutes depending on the size).
- Drain and let them cool slightly so they stay firm.
2. Chop your aromatics
- Slice the spring onions.
- Slice the fennel thinly (bottom half only).
- Roughly chop dill and parsley.
3. Make the dressing
Whisk together:
- Lemon juice
- Olive oil
- Salt & pepper
- (Optional) a small spoon of caper brine for extra punch.
4. Assemble
- Place warm potatoes in a bowl.
- Add spring onions, fennel, herbs, and capers.
- Pour the dressing on top and gently toss.
- Taste and adjust with more lemon, salt, or olive oil.
5. Serve
This salad is even better after 20–30 minutes when flavors meld.
Serve at room temperature or chilled.