5 Fresh Reasons to Try This Greek Potato Salad – A Light and Zesty Mediterranean Delight
Discover this easy and flavorful Greek potato salad recipe with feta, olives, and herbs. Perfect as a summer side dish or light Mediterranean lunch.
Ingredients
- 2 pounds russet potatoes boiled and cubed
- 1/2 cup red onion diced
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green grapes halved (optional)
Instructions
- Prep the Potatoes: Boil the potatoes until fork-tender, about 20 minutes. Drain and let cool slightly before cubing them into bite-sized pieces.
- Assemble the Salad: In a large bowl, combine the cubed potatoes, red onion, cherry tomatoes, Kalamata olives, parsley, and dill.
- Make the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Dress and Toss: Pour the dressing over the potato mixture and gently toss to combine.
- Finalize and Serve: Crumble the feta cheese over the salad and garnish with the optional green grapes. Cover and refrigerate for at least 30 minutes for the flavors to meld, or serve immediately for a fresh and crisp taste.
Notes
- For a creamier salad, use Yukon Gold potatoes or mash a few of the cooked potatoes before adding them to the salad.
- If you prefer a tangier flavor, add an extra tablespoon of lemon juice.
- Serve this salad alongside grilled chicken, fish, or falafel for a complete meal.
- You may store leftovers in the fridge for up to 3 days.