Greek Mediterranean Potato Salad
Bursting with bold flavors and vibrant colors, this Greek Mediterranean Potato Salad is a refreshing twist on a classic dish. Made with tender baby potatoes, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy chunks of feta cheese, this salad is a celebration of fresh, wholesome ingredients. Tossed in a zesty dressing of extra virgin olive oil, lemon juice, Dijon mustard, garlic, and oregano, every bite is packed with Mediterranean flair. Perfect for picnics, barbecues, or a light lunch, this salad is easy to prepare, naturally gluten-free, and can be served warm or at room temperature. Add a sprinkle of fresh parsley for garnish, and enjoy a dish that's as nutritious as it is delicious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 900 grams Baby potatoes
- 1 large Cucumber
- 200 grams Cherry tomatoes
- 1 small Red onion
- 100 grams Kalamata olives
- 150 grams Feta cheese
- 60 ml Extra virgin olive oil
- 60 ml Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the baby potatoes thoroughly and cut them into bite-size pieces if they are large.
Place the potatoes in a large pot, cover them with cold, salted water, and bring to a boil over medium-high heat. Cook for 15 to 20 minutes, or until tender when pierced with a fork.
While the potatoes cook, prepare the vegetables. Slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Drain the cooked potatoes and let them cool slightly. Once they are cool enough to handle, transfer them to a large mixing bowl.
Add the cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese to the mixing bowl with the potatoes.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Sprinkle the chopped parsley over the top for garnish and give the salad a final toss.
Serve the Greek Mediterranean Potato Salad slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
