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–+ servings

Garden-Fresh Greek Potato Salad for Your Next Feast

Enjoy a refreshing Greek Potato Salad packed with zesty flavors and vibrant colors, perfect for any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1.5 pounds Baby Potatoes choose waxy varieties
  • 1 cup Cherry Tomatoes halved
  • 1 medium Cucumber diced
  • 1/2 medium Red Onion finely chopped, soak in water for milder flavor
  • 1 cup Feta Cheese crumbled
  • 3/4 cup Kalamata Olives pitted and halved
  • 1/4 cup Fresh Herbs parsley and dill
For the Dressing
  • 1/2 cup Extra Virgin Olive Oil use quality oil
  • 1/4 cup Red Wine Vinegar can substitute with lemon juice
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic minced
  • to taste Salt
  • to taste Pepper

Equipment

  • Large Pot
  • Mixing Bowl
  • whisk

Method
 

Preparation Steps
  1. Boil the Baby Potatoes in a large pot with cold water and salt for 15-20 minutes until fork-tender.
  2. Cut the cooled Baby Potatoes into halves or quarters.
  3. Whisk together the dressing ingredients in a separate bowl until smooth.
  4. Combine the dressing with the warm, cut Potatoes in a mixing bowl.
  5. Fold in the Kalamata Olives, Feta Cheese, Red Onion, Parsley, Dill, Cherry Tomatoes, and Cucumber.
  6. Chill the salad in the refrigerator for at least 1 hour.
  7. Toss gently before serving and garnish with extra herbs or feta if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For the best flavor, use fresh herbs and allow to chill before serving. Adjust seasoning as needed to suit your taste.

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