Description
A fresh and tangy Greek potato salad featuring tender baby potatoes, creamy feta, crisp cucumbers, and briny Kalamata olives, all dressed in a zingy lemon vinaigrette. Ready in 30 minutes, it’s perfect for a quick Mediterranean-inspired side dish.
Ingredients
Scale
- 1.5 pounds (700g) baby potatoes (Yukon gold or red)
- 6 ounces (170g) feta cheese, crumbled
- 1/2 cup (80g) Kalamata olives, pitted and halved
- 1 medium cucumber (about 200g), diced
- 1/4 small red onion (about 30g), thinly sliced
- 1/4 cup (15g) fresh parsley, chopped
- 2 tablespoons (8g) fresh dill, chopped (optional)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Wash the baby potatoes well. Cut larger potatoes into halves or quarters for even cooking.
- Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat.
- Cook potatoes for 12-15 minutes until fork-tender but still holding shape.
- While potatoes boil, dice cucumber, halve olives, thinly slice red onion, chop parsley and dill, and mince garlic.
- Drain potatoes in a colander and let them cool slightly until warm but not hot.
- In a small bowl or jar, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
- In a large mixing bowl, combine warm potatoes, cucumbers, olives, red onion, parsley, dill, and crumbled feta.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the potatoes or crumble the feta too much.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve warm, at room temperature, or chilled. Let sit for 10 minutes before serving to meld flavors.
Notes
Do not overcook the potatoes to avoid mushy texture. Mix while potatoes are warm to absorb dressing better. Use fresh lemon juice for best flavor. Let the salad rest for 10 minutes before serving. Adjust salt carefully due to salty feta and olives. Optional: add a splash of white balsamic vinegar for sweetness or a dollop of Greek yogurt for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 280
- Sugar: 3
- Sodium: 520
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
Keywords: Greek potato salad, feta cheese, Mediterranean salad, lemon vinaigrette, Kalamata olives, easy potato salad, healthy side dish