Greek potato salad Recipe
This Greek potato salad is a refreshing and flavorful twist on a classic dish, featuring baby potatoes, feta cheese, capers, red onion, and a zesty lemon dressing. Perfect for a light and healthy summer side dish!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Assembling
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Baby Potato Salad:
- 2 lbs (900g) baby potatoes, halved Jersey Royals, or small red potatoes
- 7 oz (200g) feta cheese, crumbled
- 5 tbsp mini capers or finely chopped black olives
- 1 red onion, very finely sliced
- 1 tbsp lemon juice, or more to taste
- 2 tbsp chopped dill or parsley
- 3-5 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and freshly ground pepper to season
- Lemon wedges to serve
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and simmer for about 20 minutes until fork-tender. Spread out on a platter to cool.
- Assemble the Salad: Scatter capers, feta, and red onion over the potatoes. Drizzle with lemon juice and olive oil, season with salt and pepper.
- Garnish and Serve: Add parsley, dill, and oregano. Serve with extra lemon wedges.
Notes
- This salad can be refrigerated for up to 3 days, allowing the flavors to meld.
- Perfect for make-ahead meals and gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 4g
- Sodium: 581mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://cookingwithsarah.com/greek-potato-salad-recipe/
