Description
Looking for the best Greek potato salad recipe? This simple and easy idea is quick to make and full of healthy, bold Mediterranean flavor. Perfect for BBQs, potlucks, weeknight dinners or summer lunches. It’s hearty, fresh and packed with vibrant ingredients!
Ingredients
- 1.5 lbs baby potatoes
- 1 cup cherry tomatoes
- 1 cucumber
- 1/4 red onion
- 1/2 cup kalamata olives
- 1/3 cup feta cheese
- 2 tbsp chopped parsley
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
Instructions
- Boil baby potatoes until just tender then drain.
- Roast potatoes in the oven with olive oil at 400°F until golden.
- Slice cherry tomatoes, cucumber, and red onion.
- In a small bowl whisk olive oil, vinegar, mustard, and oregano to make dressing.
- Combine roasted potatoes, veggies, and olives in a large bowl.
- Pour dressing over and toss gently.
- Top with crumbled feta and parsley before serving.
Notes
- Let the salad chill for better flavor if made ahead.
- Use lemon juice instead of vinegar for a citrusy touch.
- Try with grilled chicken or lamb as a full meal.
- Make it vegan by skipping the feta or using plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roast
- Cuisine: Greek