Instructions
1. Cook the Potatoes
Place baby potatoes in a large pot, cover with water, and bring to a boil.
Reduce heat and simmer for 12-15 minutes, until fork-tender.
Drain and let cool for a few minutes.
2. Make the Tangy Dressing
In a bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and black pepper.
3 Assemble the Salad
In a large bowl, combine cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley.
Pour the dressing over the salad and toss gently.
Top with crumbled feta cheese.
4. Serve & Enjoy
Serve immediately at room temperature or chill for 30 minutes for deeper flavors.
Enjoy as a side dish or light meal with grilled chicken, fish, or lamb.
Nutritional Information
Calories: ~200
Protein: ~4g
Carbohydrates: ~25g
Fiber: ~3g
Fat: ~9g
Sodium: ~400mg
Vitamin C: High
(Values may vary based on portion sizes and ingredients.)
Notes & Tips
Make It Vegan: Skip the feta cheese or use a plant-based feta alternative.
Boost the Protein: Add chickpeas or grilled chicken for a heartier dish.
Storage: Store in an airtight container in the fridge for up to 3 days.
Make Ahead: Prepare the salad and dressing separately, then toss together right before serving.
Serving Ideas: Pairs well with grilled lamb, Soulvaki, or falafel for a complete Mediterranean meal.
This Greek Potato Salad is vibrant, healthy, and full of Mediterranean flavors—perfect for any occasion! Let me know if you’d like variations.
