Lemony Greek Potato Salad

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This lemony Greek potato salad is an easy side for holidays, parties, or dinner. It’s made with soft potatoes, fresh herbs, dairy-free feta, and a squeeze of lemon for a tangy kick.

Serve it as a side, pack it for lunch, or take it along to a potluck. It’s also great for Thanksgiving, Easter, and other holidays.

Try it with grilled meats, ham, or crispy fried chicken.

How to Make Lemony Greek Potato Salad

INGREDIENTS:

  • 2 lbs baby potatoes, preferably Yukon Gold
  • 1 tbsp fresh basil, chopped
  • 1 tsp fresh rosemary, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 cup dairy-free feta crumbles
  • ¼ cup red onion, chopped or thinly sliced
  • Salt, to taste
  • ½ tsp black pepper
  • 1 tbsp za’atar seasoning

For the Dressing

  • 4 tbsp olive oil
  • Juice of 1½ lemons
  • 2 tbsp red wine vinegar

Step-by-Step Instructions

1. Wash the potatoes and cut them into halves or quarters, depending on their size. Bring a large pot of water to a boil, add the potatoes, and cook for 10–12 minutes, or until fork-tender but still firm.

2. Drain the potatoes and rinse them with cold water to stop them from cooking.

3. Add the cooled potatoes to a large bowl. Add the herbs, feta, onion, and seasonings. Gently toss everything together.

4. Add the olive oil, lemon juice, and red wine vinegar to a jar. Seal the jar and shake until the dressing is well mixed.

5. Pour the dressing over the potatoes and gently toss to coat.

Serve and Enjoy!
Serve it fresh or chilled.

Important Recipe Notes:

  • Use Yukon Gold potatoes: They stay firm but are still creamy. Just don’t overcook them.
  • Cool the potatoes: Rinse the boiled potatoes with cold water and let them cool. This keeps the salad from getting watery.
  • Make ahead: You can make this salad up to 2 days ahead and keep it in the fridge.
  • Chill before serving: It tastes good fresh, but I like chilling it for a couple of hours before serving. Just give it a quick stir when you’re ready to eat.
Richi

Lemony Greek Potato Salad

Lemony Greek Potato Salad is a healthy, dairy-free, and gluten-free side dish that’s perfect for holiday gatherings, festive get-togethers, and easy weeknight meals. Ready in under 30 minutes, this refreshing salad is made with tender potatoes, fresh herbs, dairy-free feta, and zesty lemon for a delicious burst of flavor.
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Prep Time 15 minutes
Assembling Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 2 lbs baby potatoes preferably Yukon Gold
  • 1 tbsp fresh basil chopped
  • 1 tsp fresh rosemary chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 1 cup dairy-free feta crumbles
  • ¼ cup red onion chopped or thinly sliced
  • Salt to taste
  • ½ tsp black pepper
  • 1 tbsp za’atar seasoning
For The Dressing
  • 4 tbsp olive oil
  • Juice of 1½ lemons
  • 2 tbsp red wine vinegar

Method
 

  1. Wash the potatoes and cut them into halves or quarters, depending on their size. Bring a large pot of water to a boil, add the potatoes, and cook for 10–12 minutes, or until fork-tender but still firm.
  2. Drain the potatoes and rinse them with cold water to stop them from cooking.
  3. Add the cooled potatoes to a large bowl. Add the herbs, feta, onion, and seasonings. Gently toss everything together.
  4. Add the olive oil, lemon juice, and red wine vinegar to a jar. Seal the jar and shake until the dressing is well mixed.
  5. Pour the dressing over the potatoes and gently toss to coat.

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