Greek Potato Salad Lemon Oregano (Printer-friendly)
Tender potatoes with crisp vegetables, olives, and feta in zesty lemon-oregano dressing.
# What You'll Need:
→ Potatoes
01 - 2 lbs waxy potatoes, peeled and cut into 3/4 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 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/2 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 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# How To Make It:
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 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 fully emulsified.
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 toss gently to coat all ingredients evenly.
05 - Add crumbled feta cheese and toss lightly again to distribute.
06 - Taste and adjust seasoning if needed. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The zesty lemon-oregano dressing makes everything taste like sunshine
- It gets better as it sits, so its perfect for make-ahead gatherings
02 -
- Ive made this the night before and it was even better, the flavors really develop
- Dont refrigerate it for too long or the potatoes will firm up again, room temperature is ideal
03 -
- Cut your potatoes into uniform cubes so they cook evenly
- The dressing should hit the potatoes while theyre still warm for maximum absorption