Description
A light and tangy Greek Potato Salad made with tender potatoes, olive oil, lemon, and fresh herbs no mayo needed! A healthy, flavorful twist on a classic side dish.
Ingredients
2 lbs baby potatoes or Yukon golds, cut into bite-size pieces
1/3 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 small red onion, thinly sliced
1/2 cup crumbled feta cheese
1/2 cup Kalamata olives, halved
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill
Salt and black pepper to taste
Instructions
1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
2. Cook until tender, about 10–12 minutes, then drain and let cool slightly.
3. In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper.
4. Add warm potatoes and toss gently to absorb the dressing.
5. Stir in red onion, feta, olives, parsley, and dill.
6. Taste and adjust seasoning if needed.
7. Serve warm or chilled, drizzled with a little extra olive oil.
Notes
For a creamier version, add a spoonful of Greek yogurt to the dressing.
Add cherry tomatoes or cucumber for more color and crunch.
This salad pairs perfectly with grilled chicken, lamb, or seafood.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Greek potato salad, Mediterranean potato salad, no mayo salad, lemon herb potato salad