Description
A light and flavorful Greek Potato Salad with feta, olives, herbs, and olive oil dressing — perfect for summer picnics or Mediterranean dinners.
Ingredients
2 lbs baby potatoes
½ cup feta cheese, crumbled
½ cup Kalamata olives, sliced
¼ cup red onion, chopped
¼ cup fresh parsley, chopped
2 tbsp fresh dill
⅓ cup olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
Salt and pepper to taste
Instructions
1. Boil potatoes in salted water until tender.
2. Drain and cool slightly.
3. Whisk olive oil, vinegar or lemon juice, mustard, oregano, salt, and pepper.
4. Toss potatoes with olives, onions, and herbs.
5. Pour dressing over potatoes and combine.
6. Add feta and toss gently.
7. Serve warm or chilled.
Notes
Use waxy potatoes for best texture.
Add lemon zest for brightness.
Make ahead for enhanced flavor.
Vegan option: use dairy-free feta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg