Ingredients

• 2 lbs Yukon Gold potatoes, diced
• ½ cup fresh dill, chopped
• ½ cup flat-leaf Italian parsley, chopped
• 1 red onion, julienned
• 4 green onions, diced
• 1 cup pitted Kalamata olives 
• 2 tsp Dijon mustard (smooth)
• ½ cup red wine vinegar
• 1 tbsp garlic, finely chopped
• 4½ tsp dried oregano, crushed
• 1 cup olive oil (extra virgin recommended)
• Salt & pepper, to taste

Instructions

1. Cook the Potatoes

• Place diced Yukon Gold potatoes in a pot of salted water.
• Bring to a boil and cook until tender but firm (10–12 minutes).
• Drain and let cool completely.

2. Make the Dressing

• In a large mixing bowl, whisk together Dijon mustard, red wine vinegar, garlic, and oregano.
• Slowly stream in olive oil while whisking continuously to emulsify.
• Season with salt and pepper to taste.

3. Assemble the Salad

• In a large bowl, combine cooled potatoes, dill, parsley, red onion, green onion, and olives.
• Pour dressing over the mixture and gently toss to coat everything evenly.

4. Chill and Serve

• Let the salad sit for at least 30–60 minutes in the fridge to allow flavors to develop.
• Serve cold or at room temperature.

Serving Tip:

Garnish with extra fresh herbs and a drizzle of olive oil before serving. Pairs well with grilled lamb, chicken, or seafood.