Description
A refreshing twist on classic potato salad, featuring tender potatoes tossed with zesty lemon juice, fresh herbs, cucumbers, and tangy feta cheese.
Ingredients
Scale
- 2 pounds of baby potatoes (like Yukon Gold or red potatoes)
- 1 cup of cherry tomatoes, halved
- 1 cup of diced cucumber
- 1/2 cup of Kalamata olives, pitted and sliced
- 1 cup of feta cheese, crumbled
- 1/4 cup of fresh dill, chopped
- 1/4 cup of red onion, finely chopped
- Juice of 1 lemon
- 3 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes under cold water and cut them in half if large.
- Place potatoes in a large pot and cover with cold water and a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and rinse under cold water to stop the cooking process. Let cool for 10-15 minutes.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumbers, olives, feta, dill, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat. Let sit for at least 30 minutes before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
For a creamier texture, add a dollop of Greek yogurt to the dressing. This salad can be made ahead of time and tastes even better after sitting in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: potato salad, Greek salad, Mediterranean recipe, summer recipe, healthy side dish