Greek Potato Salad

This Greek Potato Salad is a zesty, Mediterranean-inspired dish loaded with fresh veggies, briny olives, and creamy feta, all tossed in a bright lemon-oregano dressing. Perfect for summer gatherings or meal prep!

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Course: Side Dish

Cuisine: Greek

Keyword: Salad

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 280kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

2 lbs 900g Yukon Gold or red potatoes, cubed
1 English cucumber diced
1 cup cherry tomatoes halved
½ cup Kalamata olives pitted & halved
½ red onion thinly sliced
¾ cup feta cheese crumbled
¼ cup fresh parsley chopped
2 tbsp fresh dill chopped

For the Dressing:

⅓ cup extra-virgin olive oil
3 tbsp lemon juice
2 garlic cloves minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Instructions

Cook Potatoes: Boil potatoes in salted water until tender (10-12 mins). Drain and let cool slightly.
Prep Vegetables: In a large bowl, combine cucumber, tomatoes, olives, red onion, feta, and herbs.
Make Dressing: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Assemble Salad: Add potatoes to the bowl, drizzle with dressing, and toss gently. Adjust seasoning if needed.
Serve: Garnish with extra feta and herbs. Serve warm or chilled.

Notes

Make Ahead: Flavors improve after resting for 1-2 hours.

Storage: Keep refrigerated for up to 3 days.

Add Protein: Toss in grilled chicken or shrimp for a complete meal.

Vegan Option: Skip the feta or use a plant-based alternative.

Herb Swap: Mint can replace dill for a different flavor profile.

Bonus Twist: Stir in roasted red peppers or artichoke hearts for extra Mediterranean flair!

(P.S. Leftovers taste even better the next day.)

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