Description
This refreshing Greek Potato Salad features tender Yukon Gold potatoes tossed in a vibrant dressing of extra virgin olive oil and fresh lemon juice. Enhanced with briny Kalamata olives, sharp red onions, and aromatic oregano, this dish skips heavy creamy bases for a light, Mediterranean-inspired flavor profile. It is a perfect side dish for grilled proteins or a nutritious, vegetable-forward lunch option that balances soft textures with crisp, zesty elements.
Ingredients
2 lbs Yukon Gold potatoes
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tbsp dried oregano
1/2 cup red onion, finely diced
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, finely chopped
Salt to taste
Instructions
Scrub the potatoes thoroughly and cut into uniform one-inch cubes.
Place potatoes in a large pot and cover with salted cold water.
Boil over medium-high heat for 15 minutes until tender but firm, then drain well.
In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and oregano until emulsified.
In a large mixing bowl, combine the warm potatoes with the prepared dressing.
Gently fold in the olives, red onions, and fresh parsley.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Using warm potatoes allows the starch to better absorb the citrusy dressing. Ensure the potatoes remain firm to avoid a mashed texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg