Greek Potato Salad offers fresh creamy flavors and vibrant textures quick prep easy steps and versatile toppings for seasonlong meals today
Ingredients
Scale
2 pounds of small potatoes, halved
1/2 cup of extra-virgin olive oil
1/4 cup of fresh lemon juice
2 cloves of garlic, minced
1/2 red onion, thinly sliced
1 cucumber, diced
1/2 cup Kalamata olives, halved
1/2 cup feta cheese, crumbled
2 tablespoons of capers, rinsed
2 tablespoons of chopped fresh parsley or dill
1 teaspoon dried oregano
Salt and pepper, to taste
Optional: 1/4 cup sun-dried tomatoes or artichoke hearts
Instructions
Fill a large pot with salted water and bring to a boil. Add the potatoes and simmer until a fork slides through them with little resistance, about 12–15 minutes. Drain well and let them steam dry for a few minutes in the pot or a colander.
While the potatoes cook, whisk together the olive oil, lemon juice, garlic, oregano, and a pinch of salt and pepper in a small bowl until the dressing looks glossy and emulsified.
When the potatoes are warm, cut them into bite-sized pieces and transfer to a large mixing bowl. Pour in a portion of the dressing and toss gently to start coating the potatoes; you want them glistening but not swimming.
Add the red onion, cucumber, olives, and capers. Fold in the feta and fresh herbs, then sprinkle with the remaining oregano. Toss softly so the feta stays crumbly and the vegetables keep their structure.
Taste and adjust: more lemon juice for brightness, more salt if needed (remember feta is salty), and a little extra olive oil if the salad seems dry. If you like, let it rest 15–20 minutes to let flavors bloom.
Serve warm or at room temperature for a brighter, more vibrant flavor, or refrigerate for 30–60 minutes to let the flavors meld. It will continue to taste delicious as it chills.
Notes
A bright, creamy Greek-inspired potato salad featuring tender waxy potatoes, feta, Kalamata olives, cucumber, red onion, capers, and a lemon-olive oil dressing.
