Greek Potato Salad

Easy to make, this Greek potato salad is loaded with fresh flavors. Made with a lemon dressing, it tastes like summer!

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Course: Side Dish

Cuisine: American, Greek

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 311kcal

Fill a large pot with cold water and add a few pinches of salt. Place the potatoes in the water and place on the stovetop. Bring to a boil and let cook for 10 to 15 minutes til fork tender. Timings will be dependant on the size of your potatoes. Once ready, drain them from the water.
2 pounds baby potatoes
While the potatoes are cooking, make the dressing and prep the other salad ingredients.
Make the dressing by mixing together all of the ingredients in a jug or bowl.
juice of 2 lemons, 2 tablespoons red wine vinegar, ½ cup extra virgin olive oil, 1 clove garlic, ¼ teaspoon dijon mustard, 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Slice the onion, crumble the cheese, drain the olives from the brine and chop the herbs.
1 red onion, 7 ounces fresh feta cheese, 1 cup sliced kalamata olives, 1 bunch fresh parsley, ½ bunch fresh dill
Once the potatoes are cool enough to handle, cut them in half and place in a large bowl.
Add the rest of the salad ingredients and pour over the dressing.
Mix everything together well. Serve or refrigerate.

The potatoes should be placed in cold water and then bought up to the boil. This will ensure they are evenly cooked through.

Take care not to overcook the potatoes. They should be fork tender but not mushy.

Make the dressing and prep the other salad ingredients while the potatoes are cooking so that everything is ready to mix together.

For best results, the potatoes should still be warm when you mix everything together.