Greek Potato Salad

Bright, fresh, and irresistibly Mediterranean, this Greek Potato Salad is a flavorful twist on the classic method, perfect for summer gatherings and weeknight dinners alike. Made with tender Yukon gold potatoes, tangy Kalamata olives, crisp cucumbers, and sweet cherry tomatoes, this salad is laced with a zesty homemade dressing of extra virgin olive oil, lemon juice, garlic, and dried oregano. Crumbled feta cheese and a sprinkle of parsley add a creamy, herby finish that ties it all together. Best enjoyed chilled or at room temperature, this no-mayo potato salad is a lighter, healthier alternative that brings bold Greek flavors to your table. Easy to prepare and ready in under an hour (with a quick chill time!), it’s an ideal side dish for picnics, potlucks, or as a vibrant accompaniment to grilled meats. Looking for a Mediterranean-inspired crowd-pleaser? This Greek Potato Salad has you covered!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon gold potatoes
• 0.25 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Red wine vinegar
• 2 cloves Garlic cloves, minced
• 1 teaspoon Oregano, dried
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Kalamata olives, halved
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 0.25 cup Red onion, thinly sliced
• 0.5 cup Feta cheese, crumbled
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil over medium-high heat.

Step 2

Peel and dice the Yukon gold potatoes into bite-sized cubes.

Step 3

Add the diced potatoes to the boiling water and cook for 12-15 minutes, or until fork-tender. Do not overcook.

Step 4

Drain the potatoes and spread them out on a baking sheet to cool to room temperature.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.

Step 6

Once the potatoes have cooled, transfer them to a large mixing bowl.

Step 7

Add the chopped parsley, Kalamata olives, cherry tomatoes, cucumber, red onion, and crumbled feta cheese to the potatoes.

Step 8

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

Step 9

Taste and adjust seasoning with additional salt or pepper if needed.

Step 10

Cover and refrigerate for at least 1 hour to allow flavors to meld together.

Step 11

Serve chilled or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1683.2 grams (1683.2g)

Amount per serving	% Daily Value*
Calories	1832

Total Fat 103.60g	133%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 0.00g
Cholesterol 100mg	33%
Sodium 4647mg	202%
Total Carbohydrate 197.90g	72%
Dietary Fiber 22.60g	81%
Total Sugars 18.70g
Protein 42.40g	85%

Vitamin D 0IU	0%
Calcium 978mg	75%
Iron 15mg	85%
Potassium 5261mg	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: 49.2%

Protein: 9.0%

Carbs: 41.8%