Description
A light, colorful twist on classic potato salad this Greek-inspired version is tossed with crisp veggies, briny olives, and a zesty herby lemon vinaigrette instead of mayo. Fresh, flavorful, and perfect for any gathering!
Ingredients
2 lbs baby potatoes, halved
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
For the Herby Lemon Vinaigrette:
1/4 cup olive oil
3 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp dried oregano
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 12–15 minutes.
2. Drain and let cool slightly.
3. In a large bowl, combine potatoes, red onion, cherry tomatoes, cucumber, olives, parsley, and dill.
4. In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
5. Pour the vinaigrette over the potato mixture and toss gently to coat.
6. Top with crumbled feta before serving.
7. Serve warm, at room temperature, or chilled.
Notes
For extra flavor, roast the potatoes instead of boiling them.
Add chickpeas for protein or avocado for creaminess.
Perfect as a side for grilled chicken, fish, or gyros.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiled or Roasted
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek potato salad, lemon vinaigrette, healthy potato salad, Mediterranean salad, summer side dish