Greek Potato Salad
Loaded with classic Mediterranean flavors, this Greek Potato Salad features tender potatoes, sweet red onions, tangy olives and feta tossed in a zesty dressing.
Servings 10
Ingredients
For the Salad
- 3 pounds yukon gold potatoes
- ½ cup red onion, sliced
- ⅓ cup feta cheese, crumbled
- ⅓ cup Kalamata olives, halved
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
For the Dressing
- ½ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, grated
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Wash, scrub and add your potatoes to a large pot with enough water to cover them by at least 1-2 inches. Simmer on medium until they are fork tender, then drain and set aside.
- Add all the dressing ingredients to a bullet blender or salad dressing shaker.
- Mix until well combined and emulsified. Set the dressing aside and allow the flavors to meld.
- Once the potatoes are cool enough to handle, cut them into small bite size pieces. You can either remove the skins or keep them on. I chose to remove them and once cut, they just slipped right off.
- Add the warm potatoes to a large mixing bowl.
- In the same bowl with the potatoes, add in the sliced red onion, Kalamata olives, crumbled feta cheese, chopped chives, dill and mint. Pour the dressing over the top.
- Gently toss to combine, making sure all the ingredients are well coated in the dressing. It’s important to do this while the potatoes are still warm, as they will absorb the dressing more easily.
- Serve at room temperature or chill in the fridge before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Greek Potato Salad
Amount per Serving
Calories
232
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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