Greek Potato Salad Recipe
This flavorful and healthy potato salad is mayo-free and inspired by Greek salad. Flavored with oregano, feta cheese and olives.
Servings: 6 Servings
Calories: 220kcal
Ingredients
The Dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
The Salad:
- 2 pounds small Yukon gold or red-skinned potatoes cut into ½-inch pieces
- Salt
- 2 ½ ounces ½ cups pitted and quartered kalamata olives
- 1 ½ cups halved cherry tomatoes
- 2 ounces feta cheese crumbled
Instructions
The Dressing:
- In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
The Salad:
- Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
- Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
- Add the dressing and toss gently to combine. Serve.
Nutrition
Serving: 1Serving (⅙ of Salad) | Calories: 220kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 503mg | Potassium: 716mg | Fiber: 5g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 27.6mg | Calcium: 116mg | Iron: 5.6mg
