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Greek Potato Salad

Greek Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 lbs small Yukon Gold potatoes, halved (or quartered if large)
  • ½ medium red onion, very thinly sliced (about ½ cup)
  • ½ cup pitted Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper

Method
 

  1. Boil the potatoes in well-salted water until fork-tender, about 12 minutes, then drain and let them steam dry briefly.
  2. In a large bowl, whisk the olive oil, lemon juice, red wine vinegar, oregano, garlic, ½ tsp salt, and several grinds of black pepper until emulsified.
  3. Add the warm potatoes to the dressing and fold gently to coat, then let them sit for 5 minutes.
  4. Fold in the red onion, olives, feta, dill, and parsley until just combined.
  5. Transfer to a serving platter, scatter extra feta and herbs on top, and serve warm or at room temperature.

Notes

For the deepest flavor, let the salad rest at room temperature for at least 30 minutes before serving, or refrigerate overnight and bring it back to room temperature. Taste and add another squeeze of lemon right before it goes to the table.