Description
This Greek Potato Salad is a refreshing, mayo-free twist on the classic. Tossed in olive oil, lemon juice, and fresh herbs, it’s bright, flavorful, and perfect for summer barbecues or Mediterranean-inspired meals.
Ingredients
2 lbs baby potatoes (red or gold), halved
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tbsp chopped dill
Salt and pepper, to taste
Instructions
1. Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 10–12 minutes.
2. Drain and let cool slightly.
3. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, mustard, salt, and pepper.
4. In a large bowl, combine warm potatoes, red onion, and olives.
5. Pour the dressing over the potatoes and toss to coat.
6. Add feta, parsley, and dill; gently toss again.
7. Serve warm or chilled, garnished with extra herbs and feta.
Notes
For extra crunch, add diced cucumber or cherry tomatoes.
Best served slightly warm so the potatoes absorb the dressing.
Pairs perfectly with grilled chicken, lamb, or seafood.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Greek potato salad, Mediterranean potato salad, olive oil potato salad, lemon herb potatoes, feta salad