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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.