Greek Potato Salad Lemon Oregano (Printable)

Refreshing potato salad with Mediterranean vegetables, olives, and tangy feta in a zesty lemon-oregano dressing.

# What You'll 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

# How To Make It:

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 potatoes soak up that tangy lemon dressing while staying perfectly tender
  • Its a crowd pleaser that actually gets better as it sits
  • You can prep everything ahead and assemble when youre ready
02 -
  • Dont overcook the potatoes or theyll absorb too much dressing and fall apart
  • Let the potatoes cool for 10 minutes before dressing so they hold their shape
  • The salad tastes best after the flavors marry for at least 30 minutes
03 -
  • Use waxy potatoes like Yukon Gold or red potatoes for the best texture that holds together
  • Whisk the dressing right before tossing so the olive oil stays emulsified
  • Let the salad rest at least 30 minutes before serving to let flavors meld properly

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