Description
A light, refreshing Greek potato salad tossed in a zesty lemon-herb vinaigrette packed with bright Mediterranean flavors like olive oil, fresh herbs, and tangy feta. Perfect for picnics, barbecues, or a fresh side dish any time of year.
Ingredients
2 lbs baby potatoes, halved
1/4 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano (or 1 tbsp fresh)
1/2 tsp salt
1/4 tsp black pepper
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh dill
1/2 cup crumbled feta cheese
Instructions
1. Place potatoes in a large pot, cover with salted water, and bring to a boil.
2. Cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
3. In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper.
4. In a large bowl, combine cooked potatoes, red onion, olives, tomatoes, cucumber, parsley, and dill.
5. Pour the vinaigrette over the salad and toss gently to coat.
6. Top with crumbled feta just before serving.
7. Serve warm, room temperature, or chilled.
Notes
For extra flavor, roast the potatoes instead of boiling them.
Add grilled chicken or chickpeas for protein.
Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Greek potato salad, lemon herb vinaigrette, Mediterranean side dish, summer salad, feta potato salad