Greek Potato Salad Lemon Oregano (Printable)
Tender potatoes tossed with fresh vegetables, olives, and feta in a bright lemon-oregano dressing.
# Ingredient List:
→ Potatoes
01 - 2 lbs waxy potatoes (Yukon Gold or red), 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
# Directions:
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 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 until well combined.
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 gently toss to coat all ingredients evenly.
05 - Add crumbled feta cheese and toss lightly again. Taste and adjust seasoning if needed. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The potatoes absorb that bright lemon-oregano dressing like little flavor sponges
- Everything can be prepped ahead and tossed together at the last minute
02 -
- Dress the potatoes while theyre still warm so they absorb more flavor
- The salad needs at least 30 minutes for all the tastes to come together
03 -
- Cut all the vegetables similar in size to the potatoes for even eating
- Use a light hand when tossing to keep those potato cubes intact