Greek Potato Salad Lemon Oregano (Printable)
Tender potatoes with crisp vegetables, olives, and feta in zesty lemon-oregano dressing
# What You Need:
→ Potatoes
01 - 2 lbs waxy potatoes (Yukon Gold or red potatoes), peeled and cut into ¾ inch cubes
→ Vegetables & Aromatics
02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - ½ cup Kalamata olives, pitted and halved
07 - ½ cup feta cheese, crumbled
08 - 2 tbsp fresh parsley, chopped
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 tsp dried oregano
12 - 1 small garlic clove, minced
13 - ½ tsp sea salt
14 - ¼ tsp freshly ground black pepper
# How To Make:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10–15 minutes until fork-tender. Drain and let cool slightly.
02 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - In a large mixing bowl, combine cooked potatoes, red onion, cucumber, bell pepper, cherry tomatoes, olives, and parsley.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Add crumbled feta cheese and toss lightly again.
06 - Taste and adjust seasoning as needed. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The potatoes stay perfectly tender without falling apart, thanks to choosing the right variety
- You can make it ahead and the flavors actually get better after a few hours in the fridge
02 -
- Warm potatoes absorb dressing much better than cold ones, so do not refrigerate before dressing
- The salad needs at least 15 minutes of resting time for the flavors to come together properly
03 -
- Cut your potatoes into uniform cubes so they all cook at the same rate
- Taste the dressing before adding it to the salad and adjust the lemon to your liking