Description
Greek Potato Salad is a light and flavorful twist on the classic, made without mayo and tossed in a lemony olive oil dressing with crisp vegetables, Kalamata olives, and feta cheese. It’s perfect as a side dish for summer meals, picnics, or Mediterranean feasts.
Ingredients
Scale
- 2 lbs (900g) baby potatoes or Yukon gold potatoes, halved or quartered
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley or dill, chopped
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- In a large bowl, combine the cooked potatoes, red onion, olives, tomatoes, cucumber, and herbs.
- Drizzle with the dressing and toss gently to combine.
- Top with crumbled feta and serve warm, at room temperature, or chilled.
Notes
- Letting the salad sit for 30 minutes allows the flavors to meld better.
- Try adding capers or chopped artichokes for extra Mediterranean flavor.
- Can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: greek potato salad, mediterranean salad, no mayo potato salad, feta olive potato salad, summer side dish