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Zesty Greek Potato Salad

A vibrant, mayo-free potato salad loaded with Mediterranean flavors including feta cheese, Kalamata olives, red onion, fresh dill, and a tangy lemon-herb vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 lbs baby yellow potatoes halved or quartered
  • 1 small red onion thinly sliced
  • 1 cup Kalamata olives pitted
  • 6 oz feta cheese crumbled
  • 0.33 cup fresh dill chopped
Lemon-Herb Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt plus more for boiling
  • 0.5 tsp black pepper freshly ground
  • 12 Biscoff cookies whole or halved

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk or jar for dressing

Method
 

  1. Place cut potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer 12-18 minutes until fork-tender. Drain.
  2. While potatoes cook, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
  3. Transfer warm, drained potatoes to a large bowl. Pour 2/3 of the dressing over them and toss gently to coat. Let cool to room temperature.
  4. Once cool, add sliced red onion, olives, crumbled feta, and chopped dill.
  5. Add the remaining dressing and give a final gentle toss. Serve immediately or chill.

Notes

Dress the potatoes while they are warm for best flavor absorption. The salad keeps well in the fridge for 3-4 days.