Greek Potato Salad
Greek Potato Salad is a vibrant and refreshing dish that captures the essence of Mediterranean cuisine. Creamy Yukon Gold potatoes blend beautifully with crunchy cucumbers, sweet cherry tomatoes, and briny Kalamata olives, all tossed in a zesty lemon-dill dressing. This colorful salad is perfect for summer gatherings or as a hearty side to any meal. Easy to make ahead of time, Greek Potato Salad is not only pleasing to the palate but also a feast for the eyes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 3/4 cup Kalamata olives, pitted and sliced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil diced Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender. Drain and allow to cool.
- In a large bowl, combine cucumber, cherry tomatoes, red onion, and Kalamata olives.
- In a separate bowl, whisk together olive oil, lemon juice, dill, salt, and pepper.
- Once cooled, add the potatoes to the vegetable mixture and pour the dressing over it. Gently toss to combine.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg