Greek Potato Salad with Tangy Dressing

This Greek potato salad is a light, zesty, and mayo-free alternative to traditional potato salads. Made with tender baby potatoes, crisp cucumbers, cherry tomatoes, red onion, Kalamata olives, and feta cheese, it’s tossed in a bright and tangy lemon-oregano dressing. This salad is perfect for barbecues, picnics, or as a healthy side dish for Mediterranean meals.

Ingredients

For the Salad

1 ½ lbs baby potatoes (or Yukon golds), halved

1 cup cherry tomatoes, halved

½ cucumber, sliced

½ red onion, thinly sliced

⅓ cup Kalamata olives, pitted and halved

½ cup feta cheese, crumbled

¼ cup fresh parsley or dill, chopped

For the Tangy Dressing

3 tablespoons extra virgin olive oil

1 ½ tablespoons red wine vinegar

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon Dijon mustard

1 teaspoon honey (optional, for balance)

½ teaspoon garlic powder

½ teaspoon dried oregano (or 1 teaspoon fresh)

½ teaspoon salt

¼ teaspoon black pepper

Cooking Time

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Total Time: ~25 minutes

Instructions

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