Description
This Greek Potato Salad combines tender baby potatoes with tangy feta, briny Kalamata olives, crisp cucumber, and fresh herbs in a light olive oil dressing. Fresh, flavorful, and perfect for make-ahead meals.
Ingredients
2 pounds baby potatoes, washed
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh dill, chopped
1 cup cherry tomatoes, halved
1 cucumber, quartered and sliced
Instructions
Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook for 15–20 minutes, or until the potatoes are fork-tender but not mushy.
Drain the potatoes and let them cool slightly. Cut into halves or quarters depending on size.
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
Add the warm potatoes to the dressing and gently toss to coat.
Fold in the olives, feta, red onion, parsley, dill, cherry tomatoes, and cucumber.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Toss once more before serving and garnish with extra herbs if desired.
Notes
This salad tastes even better after chilling and can be made up to one day ahead.
Larger potatoes may be used—just cut them into bite-sized pieces.
For a milder onion flavor, soak sliced red onion in cold water for 10 minutes before adding.
Use high-quality feta for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: Greek / Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg