Greek Potato Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This Greek Potato Salad is bursting with flavors from just a few ingredients. It is easy and fast to make and perfect for all summer parties. A lighter take on the classic, no mayo and with a fresh lemon dill vignette style dressing that packs a punch of fresh flavor.
Servings: 6 servings
Ingredients
- 2 pounds small new potatoes, or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ½ red onion, sliced
- ½ cup fresh dill, chopped
- ½ cup feta cheese, crumbled
Dressing
- ¼ cup good quality olive oil
- 1 large lemon, juiced
- 1 teaspoon dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove of garlic, minced
- 1 teaspoons dried oregano
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
Instructions
Cook the potatoes
-
Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
-
Drain the potatoes and let them steam dry, uncovered, for about 5-10 minutes.
Dressing
-
While the potatoes are cooking stir together all the ingredients for the dressing in a large serving bowl.
-
Add the warm potatoes to the serving bowl with the dressing. Gently toss to coat the potatoes with the dressing. Taste and add more salt and black pepper to taste.
Assemble
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Top the potatoes with the with the sliced onions, fresh dill and feta cheese. Lightly toss to combine. Serve at room temperature.