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Homemade Greek Lemon Potato Salad

A heart-healthy, budget-friendly dish packed with vibrant vegetables and wholesome ingredients, perfect for meal prep or family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Tender and easy to work with; these are the star of your salad!
  • 1/4 cup extra-virgin olive oil Adds healthy fats and flavor depth.
  • 2 large lemons Juice of freshly squeezed for a zesty kick.
  • 1 teaspoon dried oregano An aromatic herb that enhances the salad's profile.
  • to taste salt and pepper Essential for balancing flavors.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1/2 cup red onion, finely chopped For a sharp bite that complements the creaminess of the potatoes.
  • 1/2 cup Kalamata olives, pitted and sliced Brings authenticity and a briny punch.
  • 1/2 cup feta cheese, crumbled The creamy texture that ties all the flavors together.
  • to taste fresh parsley, chopped A fresh touch that enhances presentation.

Method
 

Preparation
  1. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Once done, drain and let cool.
  2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  3. Cut the cooled potatoes in half and add them to the bowl. Then, toss in the cherry tomatoes, red onion, olives, and feta cheese.
  4. Gently toss everything together until well combined, taking care not to break apart the potatoes too much.
  5. Garnish with fresh parsley before serving. This salad is delicious chilled or at room temperature.

Notes

Let the salad sit for at least 30 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator and consume within 3-5 days. Freezing is not recommended due to texture changes.