Greek Mediterranean Potato Salad

Bursting with bold flavors and vibrant colors, this Greek Mediterranean Potato Salad is a refreshing twist on a classic dish. Made with tender baby potatoes, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy chunks of feta cheese, this salad is a celebration of fresh, wholesome ingredients. Tossed in a zesty dressing of extra virgin olive oil, lemon juice, Dijon mustard, garlic, and oregano, every bite is packed with Mediterranean flair. Perfect for picnics, barbecues, or a light lunch, this salad is easy to prepare, naturally gluten-free, and can be served warm or at room temperature. Add a sprinkle of fresh parsley for garnish, and enjoy a dish that's as nutritious as it is delicious!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 900 grams Baby potatoes
• 1 large Cucumber
• 200 grams Cherry tomatoes
• 1 small Red onion
• 100 grams Kalamata olives
• 150 grams Feta cheese
• 60 ml Extra virgin olive oil
• 60 ml Lemon juice
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash the baby potatoes thoroughly and cut them into bite-size pieces if they are large.

Step 2

Place the potatoes in a large pot, cover them with cold, salted water, and bring to a boil over medium-high heat. Cook for 15 to 20 minutes, or until tender when pierced with a fork.

Step 3

While the potatoes cook, prepare the vegetables. Slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.

Step 4

In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the dressing.

Step 5

Drain the cooked potatoes and let them cool slightly. Once they are cool enough to handle, transfer them to a large mixing bowl.

Step 6

Add the cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese to the mixing bowl with the potatoes.

Step 7

Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.

Step 8

Sprinkle the chopped parsley over the top for garnish and give the salad a final toss.

Step 9

Serve the Greek Mediterranean Potato Salad slightly warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	2003.5 grams (2003.5g)

Amount per serving	% Daily Value*
Calories	1989

Total Fat 117.20g	150%
Saturated Fat 31.50g	158%
Polyunsaturated Fat 1.00g
Cholesterol 134mg	45%
Sodium 5531mg	240%
Total Carbohydrate 209.90g	76%
Dietary Fiber 26.20g	94%
Total Sugars 24.30g
Protein 45.90g	92%

Vitamin D 24IU	120%
Calcium 1111mg	85%
Iron 14mg	79%
Potassium 5247mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 8.8%

Carbs: 40.4%