Greek Potato Salad with Lemon Vinaigrette
A vibrant, herb-forward Mediterranean salad featuring tender Yukon Gold potatoes tossed in a bright, zesty lemon vinaigrette. This dish skips heavy mayonnaise in favor of high-quality olive oil, fresh oregano, briny kalamata olives, and creamy feta cheese, making it a perfect, refreshing side for any gathering.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Boil and Toss
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
2 lbs Yukon Gold Potatoes
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup pitted kalamata olives, halved
1 cup Greek feta cheese, crumbled
2 tbsp fresh oregano, finely chopped
1/4 cup red onion, finely diced
Salt and black pepper to taste
Instructions
Scrub potatoes and cut into uniform one-inch cubes.
Boil potatoes in salted water for 12-15 minutes until fork-tender.
Drain potatoes in a colander and allow to steam dry for 5 minutes.
In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and fresh oregano until emulsified.
Combine warm potatoes with the vinaigrette in a large mixing bowl.
Add the red onion, kalamata olives, and feta cheese to the bowl.
Toss gently to coat and combine without breaking the potato cubes.
Serve warm or at room temperature.
Notes
Using warm potatoes helps them absorb the dressing more effectively. Substitute Red Bliss potatoes if you prefer a firmer texture that holds its shape well. If fresh oregano is unavailable, use 1 teaspoon of dried oregano.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg