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Cooking Time
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: ~25 minutes
Instructions
1. Cook the Potatoes
Place baby potatoes in a large pot, cover with water, and bring to a boil.
Reduce heat and simmer for 12-15 minutes, until fork-tender.
Drain and let cool for a few minutes.
2. Make the Tangy Dressing
In a bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and black pepper.
3 Assemble the Salad
In a large bowl, combine cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley.
Pour the dressing over the salad and toss gently.
Top with crumbled feta cheese.
4. Serve & Enjoy
Serve immediately at room temperature or chill for 30 minutes for deeper flavors.
Enjoy as a side dish or light meal with grilled chicken, fish, or lamb.This Greek potato salad is a light, zesty, and mayo-free alternative to traditional potato salads. Made with tender baby potatoes, crisp cucumbers, cherry tomatoes, red onion, Kalamata olives, and feta cheese, it’s tossed in a bright and tangy lemon-oregano dressing. This salad is perfect for barbecues, picnics, or as a healthy side dish for Mediterranean meals.
Ingredients
For the Salad
1 ½ lbs baby potatoes (or Yukon golds), halved
1 cup cherry tomatoes, halved
½ cucumber, sliced
½ red onion, thinly sliced
â…“ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped
For the Tangy Dressing
3 tablespoons extra virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
½ teaspoon garlic powder
½ teaspoon dried oregano (or 1 teaspoon fresh)
½ teaspoon salt
¼ teaspoon black pepper
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