Description
This refreshing Greek Potato Salad offers a vibrant, Mediterranean-inspired alternative to heavy, mayonnaise-based side dishes. Featuring tender Yukon Gold potatoes tossed in a zesty, herbaceous lemon and extra virgin olive oil vinaigrette, this salad balances the creaminess of crumbled feta with the salty bite of Kalamata olives and crisp cucumbers. It is the perfect garden-fresh accompaniment to grilled dishes or a light, satisfying vegetarian lunch.
Ingredients
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
1/2 cup Kalamata olives, pitted and halved
1/4 cup red onion, finely diced
1 cup feta cheese, crumbled
1 medium English cucumber, cubed
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp fresh dill, chopped finely
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Place cubed potatoes in a large pot and cover with salted cold water.
Boil the potatoes over medium-high heat for 12 to 15 minutes until just fork-tender.
Drain the potatoes thoroughly and allow them to steam-dry in the colander for five minutes.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
While the potatoes are still warm, place them in a large mixing bowl and toss gently with the dressing to ensure absorption.
Fold in the red onion, cucumber, and Kalamata olives.
Top with crumbled feta cheese and fresh dill before serving.
Notes
Allowing the potatoes to steam-dry after boiling helps them soak up the dressing more effectively. Toss everything while the potatoes are warm for the best flavor infusion. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg