Greek Potato Salad with Lemon Oregano (Print Version)

Tender waxy potatoes with crisp vegetables, Kalamata olives, and feta in a bright lemon-oregano dressing.

# What You Need:

→ Potatoes

01 - 2 lbs waxy potatoes (Yukon Gold or red potatoes), peeled and cut into ¾ 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 - ½ cup Kalamata olives, pitted and halved
07 - ½ 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 - ½ tsp sea salt
14 - ¼ tsp freshly ground black pepper

# Directions:

01 - Place the 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 potatoes are just fork-tender. Drain and let cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.
03 - In a large mixing bowl, combine the cooked potatoes, red onion, cucumber, bell pepper, cherry tomatoes, olives, and parsley.
04 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Add the crumbled feta cheese and toss lightly again.
06 - Taste and adjust seasoning if needed. Serve at room temperature or chilled.

# Expert Tips:

01 -
  • The zesty lemon oregano dressing makes it taste like sunshine in a bowl
  • Everything can be prepped ahead and it actually tastes better after the flavors hang out together
  • No mayonnaise means it is totally safe to leave out at summer picnics without worry
02 -
  • Dress the potatoes while they are still warm or the flavors will never really marry properly
  • Let it sit for at least 30 minutes before serving, because the transformation in flavor is remarkable
  • Do not skip the salt in the potato boiling water, as it is the only seasoning the potatoes themselves get
03 -
  • Cut your potatoes into uniform cubes so they cook at the same rate and nobody gets undercooked chunks
  • Pat your vegetables dry after prepping so the dressing stays vibrant rather than getting watery

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