Description
An authentic Greek potato salad with fresh herbs, zesty lemon, and extra virgin olive oil — simple, vibrant, and perfect for any meal.
Ingredients
- Waxy potatoes (Yukon Gold or Red Bliss)
- Extra virgin olive oil
- Fresh lemon juice
- Red onion or scallions
- Fresh herbs (oregano, dill, parsley)
- Salt and black pepper
- Optional: Kalamata olives, capers, vegan feta or regular feta
Instructions
- Wash and cut potatoes into even-sized chunks.
- Place in a pot with cold, salted water. Bring to a gentle boil.
- Simmer until just fork-tender (about 12–15 minutes). Drain well.
- In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.
- For a creamy option, add a few spoonfuls of Greek yogurt or vegan yogurt.
- Toss warm potatoes with dressing to help flavors absorb.
- Gently fold in onions and any add-ins (olives, capers, feta).
- Taste and adjust seasonings. Let salad come to room temperature, or chill lightly before serving.
Notes
Tip: Always mix the dressing with warm potatoes for maximum flavor absorption. Avoid overcooking to keep the texture perfect.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg