Greek Potato Salad with Lemon Oregano (Print version)
Tender potatoes tossed with fresh vegetables, olives, feta, and tangy lemon-oregano dressing. Ideal for warm weather meals.
# What you'll 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
# Method:
01 - Place the 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 potatoes are just fork-tender. Drain and let cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.
03 - In a large mixing bowl, combine the cooked potatoes, red onion, cucumber, bell pepper, cherry tomatoes, olives, and parsley.
04 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Add the crumbled feta cheese and toss lightly again.
06 - Taste and adjust seasoning if needed. Serve at room temperature or chilled.
# Expert advice:
01 -
- The bright lemon dressing makes every bite feel like a Greek vacation
- It gets better as it sits so you can make it ahead without stress
- Everyone asks for the recipe but nobody believes how simple it is
02 -
- Warm potatoes absorb dressing much better than cold ones so do not rush the cooling step
- Let the salad rest for at least 15 minutes before serving for the flavors to meld
03 -
- Use a microplane to grate the garlic for a smoother texture
- Waxy potatoes like Yukon Gold or red potatoes work best than russets