Looking for a refreshing side dish that adds a burst of flavor to any meal? This Greek Potato Salad Recipe is just what you need! Packed with vibrant ingredients and a tangy dressing, it’s a perfect complement to grilled meats or a light lunch on its own.
Imagine tender potatoes mingling with crisp cucumbers, juicy tomatoes, and salty feta cheese, all tossed in a zesty lemon dressing. This salad not only tastes amazing, but it also brings a pop of color to your table.
Whether you’re hosting a summer barbecue or simply wanting an easy side for dinner, this Greek Potato Salad is a guaranteed crowd-pleaser. It’s simple enough to whip up on a whim and will have everyone asking for seconds!
A Refreshing Twist on Classic Potato Salad
This Greek Potato Salad is a delightful blend of tender potatoes, fresh vegetables, and feta cheese.
Each ingredient is drizzled with a zesty lemon and olive oil dressing that elevates the overall flavor profile.
The combination creates a balance of creaminess and crunch, complemented by a bright, tangy taste that will surely please your palate.
Ingredients That Shine
The key components of this dish include halved baby potatoes, which provide a tender base.
Juicy cherry tomatoes add sweetness, while crisp cucumber brings a refreshing crunch.
Finely chopped red onion adds depth, and crumbled feta cheese contributes a salty richness.
To enhance the experience, pitted Kalamata olives introduce a savory note, while the dressing, made with olive oil and fresh lemon juice, ties everything together beautifully.
A sprinkle of dried oregano and fresh parsley garnishes the salad, infusing it with aromatic flavors.
Preparation Made Simple
Preparing this Greek Potato Salad involves a few straightforward steps. Begin by cooking the halved baby potatoes in boiling water until they are fork-tender, which typically takes about 15-20 minutes.
After draining the potatoes, allow them to cool slightly before mixing in the other ingredients.
Next, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create a zesty dressing.
Combine the cooled potatoes with the cherry tomatoes, cucumber, red onion, feta cheese, and olives in a large bowl, then drizzle with the dressing.
Gently toss to ensure every ingredient is coated.
Chilling for Flavor
Once combined, let the salad chill in the refrigerator for at least 30 minutes.
This resting period allows the flavors to meld together, enhancing the overall taste.
Just before serving, garnish with fresh parsley for an added pop of color and freshness.
A Versatile Side Dish
This Greek Potato Salad is an incredibly versatile side dish.
It pairs wonderfully with grilled meats, making it an ideal accompaniment for summer barbecues or family gatherings.
Additionally, it can serve as a light lunch on its own, especially when enjoyed with a slice of crusty bread.
Nutritional Benefits
Each serving of this salad not only pleases the taste buds but also provides nutritional value.
With approximately 210 calories per serving, it offers a satisfying balance of carbohydrates, fats, and protein.
The inclusion of fresh vegetables and feta cheese adds essential vitamins and minerals, contributing to a well-rounded meal.
A Refreshing Twist on Classic Potato Salad
This Greek Potato Salad is a delightful blend of tender potatoes, fresh vegetables, and feta cheese, all drizzled with a zesty lemon and olive oil dressing. Each bite offers a balance of creaminess and crunch, complemented by a bright, tangy flavor that’s sure to please your palate.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup feta cheese, crumbled
- 1/4 cup pitted Kalamata olives, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Potatoes: In a large pot, cover the halved baby potatoes with water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked potatoes, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Drizzle with the dressing and gently toss to combine.
- Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley just before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 210kcal
- Fat: 12g
- Protein: 5g
- Carbohydrates: 24g
