Description
A Mediterranean twist on classic potato salad featuring tender potatoes tossed with olives, red onion, cucumbers, feta, and a zesty lemon-herb dressing — light, flavorful, and mayo-free.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1/2 cup diced cucumber
- 1/3 cup sliced Kalamata olives
- 1/4 cup finely diced red onion
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine potatoes, cucumber, olives, red onion, and parsley.
- Pour dressing over the salad and toss gently to coat.
- Top with crumbled feta and chill for 30 minutes before serving.
Notes
- Best served chilled or at room temperature.
- Add chopped tomatoes or bell peppers for extra color and flavor.
- Use fresh oregano if available for brighter taste.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Greek potato salad, Mediterranean salad, mayo-free potato salad, lemon herb dressing, feta and olive salad