Homemade Greek Potato Salad 7 Fresh Bold Flavors
Homemade Greek Potato Salad combines tender potatoes, Kalamata olives, cherry tomatoes, red onion, feta cheese, and a bright lemon-oregano olive oil dressing for a fresh Mediterranean side dish.
Ingredients
2 pounds Yukon Gold or red potatoes
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/3 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley or dill, chopped
Instructions
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Cut potatoes into even pieces and place in a pot covered with cold salted water.
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Bring to a boil, then simmer for 12 to 15 minutes until fork-tender.
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Drain and allow potatoes to steam dry for a few minutes.
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Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a bowl.
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Toss warm potatoes with two-thirds of the dressing.
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Add tomatoes, olives, and red onion and mix gently.
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Fold in feta and fresh herbs once slightly cooled.
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Drizzle remaining dressing on top and toss lightly.
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Rest 20 to 30 minutes before serving.
Notes
Use waxy potatoes for best texture. Add feta after potatoes cool slightly to prevent melting. Adjust lemon and salt before serving.