Go Back
–+ servings
A full bowl of Greek Potato Salad.
Print

Greek Potato Salad

This Greek Potato Salad combines tender potatoes with feta, olives, red onion, and a lemon herb dressing for a fresh and flavorful side dish that's perfect for gatherings.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings 12
Calories 216kcal
Author Brandie Skibinski

Ingredients

  • 3 pounds baby gold potatoes
  • ½ cup olive oil
  • ¼ cup fresh squeezed lemon juice
  • 2 Tablespoons chopped fresh dill
  • 1 Tablespoon granulated sugar
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup crumbled feta cheese
  • ½ cup roughly chopped kalamata olives
  • ¼ cup finely diced red onion

Instructions

  • In a large stock pot, add the 3 pounds baby gold potatoes. Cover them with cold water.
  • Bring to a boil, cover and boil for 20-25 minutes until tender. Drain well. Allow the potatoes to cool to the touch.
    Cooked potatoes cooling in a strainer.
  • Cut the potatoes into bite-sized pieces and place them on a sheet try to cool further, the sheet tray suggestion is optional.
    A sheet pan with cut up potatoes.
  • In a large bowl, whisk together the 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 2 Tablespoons chopped fresh dill, 1 Tablespoon granulated sugar, 2 cloves garlic, minced, 1/2 teaspoon dried oregano, 1 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
    A bowl with olive oil, lemon juice, dill, sugar, garlic, oregano, salt, and pepper.
  • Add the potatoes and gently mix until they are coated in the sauce.
    Cut up potatoes with olive oil, lemon juice, dill, sugar, garlic, oregano, salt, and pepper.
  • Again, gently mix in the 1 cup crumbled feta cheese, 1/2 cup roughly chopped kalamata olives, and 1/4 cup finely diced red onion.
    Red onion, feta, and olives being added to potatoes.
  • Cover and place in the fridge for 4 hours until cold or until it reaches your desired temperature.
  • Before serving, give it a good stir, some of the dressing will settle on the bottom.
    Close up looking at a scoop of Greek Potato Salad.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 216kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Sodium: 528mg | Fiber: 3g | Sugar: 2g
QR Code linking back to recipe