This Greek Potato Salad is vibrant, healthy, and full of Mediterranean flavors—perfect for any occasion. With creamy potatoes, crisp veggies, briny olives, and a zesty homemade dressing, it’s a refreshing side dish or light meal that complements grilled meats, fish, or plant-based mains.
Ingredients
For the Salad
1 ½ lbs baby potatoes (or Yukon golds), halved
1 cup cherry tomatoes, halved
½ cucumber, sliced
½ red onion, thinly sliced
⅓ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped
For the Tangy Dressing
3 tablespoons extra virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
½ teaspoon garlic powder
½ teaspoon dried oregano (or 1 teaspoon fresh)
½ teaspoon salt
¼ teaspoon black pepper
Cooking Time
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Instructions
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This Greek Potato Salad is vibrant, healthy, and full of Mediterranean flavors—perfect for any occasion. With creamy potatoes, crisp veggies, briny olives, and a zesty homemade dressing, it’s a refreshing side dish or light meal that complements grilled meats, fish, or plant-based mains.
Ingredients
For the Salad
1 ½ lbs baby potatoes (or Yukon golds), halved
1 cup cherry tomatoes, halved
½ cucumber, sliced
½ red onion, thinly sliced
⅓ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped
For the Tangy Dressing
3 tablespoons extra virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
½ teaspoon garlic powder
½ teaspoon dried oregano (or 1 teaspoon fresh)
½ teaspoon salt
¼ teaspoon black pepper
Cooking Time
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Instructions
