A fresh, vibrant potato salad with Mediterranean flavors, tossed in a zesty lemon-herb dressing. Perfect for picnics, barbecues, or as a light side dish.
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
Salad
- 2 lbs (900 g) baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- â…“ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- Pinch of red pepper flakes (optional)
Lemon Herb Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain well and let cool for about 10 minutes.
- While the potatoes are cooling, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- In a large serving bowl, combine the warm potatoes, cherry tomatoes, cucumber, red onion, Kalamata olives, dill, and red pepper flakes.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Sprinkle the crumbled feta over the top and give the salad one final gentle toss.
- Serve immediately while slightly warm, or refrigerate for 30 minutes to let the flavors meld before serving.
Tips
- Add grilled chicken or chickpeas for a complete meal.
- Fresh parsley or mint makes a great addition.
- For extra crunch, stir in diced bell peppers or toasted pine nuts.
- This salad keeps well in the refrigerator for up to 3 days, making it ideal for meal prep.
Enjoy this colorful, refreshing Greek-inspired potato salad alongside grilled meats, seafood, or fresh pita bread! 🇬🇷🥔🥗
