Description
Refreshing Greek Potato Salad is a vibrant dish that captures the essence of Mediterranean cuisine. Combining tender potatoes with fresh herbs, zesty lemon juice, and quality olive oil, this salad is not only light and satisfying but also perfect for any occasion—from summer picnics to cozy family dinners.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- ⅓ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- ½ small red onion, thinly sliced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup Kalamata olives, pitted and halved (optional)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Scrub the potatoes clean and cut them into roughly 1-inch chunks. Place in a large pot and cover with cold water; add a pinch of salt.
- Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and cook until tender but firm (about 15–20 minutes). Test with a fork.
- Drain the cooked potatoes in a colander and let cool for about 5 minutes until warm.
- In a mixing bowl, whisk together olive oil, lemon juice, sea salt, and black pepper. Add sliced onion, chopped oregano, parsley, and olives if using; stir gently.
- Add warm potatoes to the bowl and gently fold until coated without mashing.
- Taste the salad and adjust seasoning if needed.
- Serve immediately or chill in the fridge for about 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg