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Zesty Greek Potato Salad

A fresh, mayo-free potato salad featuring tender yellow potatoes tossed in a lemon-herb vinaigrette with feta, olives, and fresh dill.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

The Salad
  • 2 lbs Yukon Gold potatoes cut into 1-inch chunks
  • 0.5 cup feta cheese crumbled
  • 0.5 cup Kalamata olives pitted and halved
  • 0.5 small red onion thinly sliced
  • 0.25 cup fresh dill chopped
The Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1 pinch salt and pepper to taste

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Place cut potatoes in a large pot, cover with water, add salt, and boil for 10-15 minutes until tender.
  2. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, mustard, salt, and pepper.
  3. Drain potatoes and transfer to a large bowl. Pour half the dressing over hot potatoes and let cool for 20 minutes.
  4. Once cooled, add red onion, olives, feta, and dill.
  5. Add remaining dressing and toss gently to coat.
  6. Serve immediately or chill for later.

Notes

Soak red onions in cold water for 10 minutes to remove harsh bite.