Lemon Greek Potato Salad

 

🥗 Lemon Greek Potato Salad

A light, herby, olive oil–based potato salad made with tender potatoes, lemon, fresh herbs, and a Greek flair — no mayo needed!

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🕒 Recipe Details:

• Prep Time: 10 minutes

• Cook Time: 15–20 minutes

• Total Time: 30 minutes

• Servings: 4–6

• Diet: Vegetarian, Gluten-Free

  

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🛒 Ingredients:

• 2 lbs (900g) baby or Yukon gold potatoes, halved or quartered

• 1/4 cup extra virgin olive oil

• 3 tbsp fresh lemon juice (about 1 lemon)

• 1 tsp lemon zest

• 2 cloves garlic, minced

• 1/2 small red onion, thinly sliced

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh dill (or more to taste)

• Salt & black pepper, to taste

• Optional: 1/4 cup crumbled feta cheese or Kalamata olives

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👨‍🍳 Instructions:

🔹 Step 1: Cook the Potatoes

Place potatoes in a large pot, cover with water, and add salt. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain and let cool slightly.

🔹 Step 2: Make the Dressing

Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl.

🔹 Step 3: Combine & Toss

In a large mixing bowl, toss the warm potatoes with the red onion, parsley, dill, and the lemon dressing until well coated.

🔹 Step 4: Chill & Serve

Let it sit for 10 minutes before serving, or chill in the fridge for up to 4 hours. Top with feta or olives if desired.

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🍋 Tips:

• Use warm potatoes for better flavor absorption.

• For more tang, add a splash of red wine vinegar.

• Great as a side to grilled chicken, lamb, or fish.