Greek Potato Salad

Greek Potato Salad

Whether you’re having Greek potato salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers, and olives give it a lot of flavor, texture, and color.

The homemade dressing is bright and flavorful with olive oil and lemon juice. The salad has plenty of fresh herbs to keep it light and fresh.

Serve this salad as a side dish with grilled chicken, lamb, or fish. Or mix some leftover grilled meat into the salad for a complete lunch.

Greek Potato Salad Recipe

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Greek Potato Salad
Whether you’re having Greek potato salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers, and olives give it a lot of flavor, texture, and color.
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 8 Servings
CourseSide Dish
InfluenceEuropean
DifficultySeasoned
MethodSteam
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Ingredients

Greek Dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic minced

Potato Salad

  • 2 pounds new potatoes
  • 2 bell peppers cut into 1-inch pieces
  • 2 Roma tomatoes seeded and diced
  • 1 English cucumber cut into 1-inch pieces
  • 1/2 small red onion very thinly sliced
  • 1/2 cup Kalamata olives whole
  • 2 tablespoons fresh mint finely sliced
  • 2 tablespoons fresh dill finely chopped
  • 1/4 cup flat leaf parsley chopped
  • 1 cup crumbled Macedonian-style feta cheese

Equipment

  • large bowl
  • large saucepan

Directions

Greek Dressing

  • In large bowl, mix all of the dressing ingredients with a whisk until well blended; set aside.

Potato Salad

  • Cut the potatoes in half. In a large saucepan, using a steamer basket over about 1/2-inch water, cover tightly and heat to boiling; reduce heat.
  • Steam for 15 to 18 minutes or until fork tender; cool to room temperature.

To Assemble

  • Add potatoes and remaining salad ingredients except for the feta cheese to the dressing; toss.
  • Serve immediately, or cover and refrigerate up to 24 hours. 
  • Sprinkle with the feta cheese just before serving.

Nutritional Information

Sodium: 523mgCalcium: 135mgVitamin C: 70mgVitamin A: 1440IUSugar: 4gFiber: 4gPotassium: 694mgCholesterol: 17mgCalories: 296kcalMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 5gFat: 19gProtein: 6gCarbohydrates: 27gIron: 2mg

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Angie Quaale

About Angie Quaale

Angie Quaale has worked in the food and hospitality business for most of her career, including several years in hotels and fine dining. Those experiences led to a career in commercial food sales, specializing in menu development and retail food distribution.

Learn more about Angie Quaale
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