Description
Greek Potato Salad is a vibrant and refreshing dish that brings the sunny flavors of the Mediterranean to your table. With creamy Yukon Gold potatoes, crunchy cucumbers, and tangy feta, each bite is a celebration of taste and texture. Perfect for summer barbecues or as a delightful side at family gatherings, this salad is not just food—it’s a nostalgic experience you’ll want to savor!
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes
- 1 cup chopped Red Onion (about 1 medium onion)
- 1 cup diced Cucumber
- 1 cup halved Cherry Tomatoes
- 1 cup crumbled Feta Cheese
- ½ cup pitted Black Olives (such as Kalamata)
- ¼ cup freshly squeezed Lemon Juice
- 2 tsp Dried Oregano
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water for 15-20 minutes until fork-tender. Drain and let cool slightly before cutting into bite-sized pieces.
- While the potatoes cool, chop the cucumber, red onion, and cherry tomatoes.
- In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
- In a large bowl, combine cooled potatoes with cucumbers, red onion, cherry tomatoes, olives, and feta cheese.
- Drizzle the dressing over the salad and gently toss to combine. Let it sit for at least 30 minutes for flavors to meld.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: For an extra flavor boost, add fresh herbs like parsley or dill. Swap feta with avocado for a creamier texture if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.