Greek Potato Salad

This refreshing Greek Potato Salad is a delightful departure from creamy mayonnaise-based versions. It features tender boiled potatoes tossed with crisp cucumbers, juicy tomatoes, and briny Kalamata olives. The dressing is a bright blend of extra virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano, creating a zesty and aromatic profile. Red onion adds a sharp bite, while fresh parsley provides a herbal finish. Perfect for summer picnics, potlucks, or as a light side dish for grilled meats, this salad tastes even better the next day as the flavors meld. It is naturally vegan and gluten-free, making it an inclusive and healthy choice for any occasion.

Cooking Method: Boiling, Stewing

Cuisine: Greek

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 350.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing Greek Potato Salad is a delightful departure from creamy mayonnaise-based versions. It features tender boiled potatoes tossed with crisp cucumbers, juicy tomatoes, and briny Kalamata olives. The dressing is a bright blend of extra virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano, creating a zesty and aromatic profile. Red onion adds a sharp bite, while fresh parsley provides a herbal finish. Perfect for summer picnics, potlucks, or as a light side dish for grilled meats, this salad tastes even better the next day as the flavors meld. It is naturally vegan and gluten-free, making it an inclusive and healthy choice for any occasion.

Ingredients

1 1/2 pound Round Red OR White

Directions

1
Peel the potatoes and cut them into 1-inch cubes for even cooking.
2
Place the potato cubes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
3
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender but still hold their shape, about 15-20 minutes.
4
Drain the potatoes well and spread them out on a baking sheet or large plate to cool completely to room temperature.
5
While potatoes cool, dice the cucumbers, tomatoes, and red onion. Slice the Kalamata olives if desired.
6
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
7
In a large mixing bowl, combine the cooled potatoes, diced vegetables, and olives.
8
Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
9
Sprinkle with fresh chopped parsley and serve immediately or chill before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 350.7kcal

% Daily Value *
Total Fat 22.1g34%
Saturated Fat 6.1g31%
Cholesterol 136.2mg46%
Sodium 112.4mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 35.8g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: greek salad, potato salad, vegan, summer side, picnic food, olive oil dressing, lemon vinaigrette, oregano, kalamata olives, cucumber, tomato, red onion, gluten free, healthy lunch, potato recipe, mediterranean, fresh herbs, no mayo, light meal, vegetable side

Read it online: https://www.chefs-mate.com/recipe/greek-potato-salad-3/