Greek Potato Salad
Bright, fresh, and irresistibly Mediterranean, this Greek Potato Salad is a flavorful twist on the classic method, perfect for summer gatherings and weeknight dinners alike. Made with tender Yukon gold potatoes, tangy Kalamata olives, crisp cucumbers, and sweet cherry tomatoes, this salad is laced with a zesty homemade dressing of extra virgin olive oil, lemon juice, garlic, and dried oregano. Crumbled feta cheese and a sprinkle of parsley add a creamy, herby finish that ties it all together. Best enjoyed chilled or at room temperature, this no-mayo potato salad is a lighter, healthier alternative that brings bold Greek flavors to your table. Easy to prepare and ready in under an hour (with a quick chill time!), it’s an ideal side dish for picnics, potlucks, or as a vibrant accompaniment to grilled meats. Looking for a Mediterranean-inspired crowd-pleaser? This Greek Potato Salad has you covered!
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Oregano, dried
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Kalamata olives, halved
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil over medium-high heat.
Peel and dice the Yukon gold potatoes into bite-sized cubes.
Add the diced potatoes to the boiling water and cook for 12-15 minutes, or until fork-tender. Do not overcook.
Drain the potatoes and spread them out on a baking sheet to cool to room temperature.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Once the potatoes have cooled, transfer them to a large mixing bowl.
Add the chopped parsley, Kalamata olives, cherry tomatoes, cucumber, red onion, and crumbled feta cheese to the potatoes.
Pour the dressing over the salad and gently toss until all ingredients are well coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Cover and refrigerate for at least 1 hour to allow flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 18.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5261 mg | 112% | |
*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.
