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Zesty Greek Potato Salad

A vibrant, mayo-free potato salad packed with Mediterranean flavors like feta, olives, and a lemon-herb vinaigrette. Perfect for picnics and BBQs.
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: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 lbs baby gold potatoes halved or quartered
  • 0.5 cup red onion thinly sliced
  • 0.5 cup kalamata olives pitted and halved
  • 1 cup feta cheese crumbled
  • 0.33 cup sun-dried tomatoes chopped
  • 0.25 cup fresh dill chopped
Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dijon mustard
  • 1 pinch salt and pepper to taste
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large pot
  • Colander
  • Small Jar or Bowl
  • Large mixing bowl

Method
 

  1. Place potatoes in a large pot and cover with salted cold water. Boil for 12-15 minutes until fork-tender.
  2. While potatoes cook, whisk together olive oil, lemon juice, vinegar, garlic, oregano, mustard, salt, pepper, and red pepper flakes.
  3. Drain potatoes and let them steam dry in the colander for 2 minutes.
  4. Transfer warm potatoes to a large bowl. Pour half the dressing over them and toss gently. Let cool for 10 minutes.
  5. Add onion, olives, sun-dried tomatoes, feta, and dill to the bowl.
  6. Pour remaining dressing over the salad and toss to combine.
  7. Serve immediately or refrigerate for 1 hour to let flavors meld.

Notes

Soaking the red onions in cold water for 10 minutes before adding reduces their pungency.