Ingredients
- Potatoes (Yukon Gold), 2 pounds
- Red onion, 1/2 cup finely chopped
- Kalamata olives, 1/2 cup pitted and halved
- Feta cheese, 4 ounces crumbled
- Fresh dill, 1/4 cup chopped
- Lemon juice, 3 tablespoons
- Olive oil, 4 tablespoons
- Dried oregano, 1 teaspoon
Instructions
- Step 1: Boil the potatoes until tender. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until easily pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
- Step 2: Cut the potatoes into bite-sized pieces. Once cooled enough to handle, cut the potatoes into 1-inch chunks and place them in a large bowl.
- Step 3: Add the red onion, olives, feta, and dill to the potatoes. Gently toss to combine.
- Step 4: In a small bowl, whisk together the lemon juice, olive oil, and oregano.
- Step 5: Pour the dressing over the potato mixture and toss gently to coat. Season with salt and pepper to taste.
- Step 6: Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- To keep your Greek potato salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled or at room temperature; it doesn't need to be reheated.
- Garnish with a few extra sprigs of fresh dill and a sprinkle of feta just before serving for a beautiful presentation.
- Don't overcook the potatoes – slightly firm potatoes hold their shape better in the salad and absorb the dressing beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American