Lemony Greek Potato Salad

published Jul 25, 2023
summer
Lemony Greek Potato Salad Recipe

Inspired by Greek potatoes, this easy potato salad is packed with bright, tangy flavors.

Serves6

Makesabout 6 cups

Prep15 minutes to 20 minutes

Cook18 minutes to 20 minutes

Jump to Recipe
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bowl of potatoes, potato chunks, dill, feta cheese crumbles, silver spoon
Credit: Kelli Foster

There are endless ways to turn creamy, tender potatoes into a fresh, flavorful salad for any summer occasion. This bright and tangy variation is inspired by my love for Greek lemon potatoes

It’s the potato salad I’m eating on repeat all summer long. Toss Yukon Gold potatoes with a tangy lemon and garlic dressing, a generous shower of fresh herbs, and crumbled feta, and you’ve got a winning summer side dish that’s perfect for cookouts, picnics, potlucks, and weeknight dinners.

Credit: Kelli Foster

Ingredients You Need for Lemony Greek Potato Salad

  • Small Yukon Gold potatoes. These potatoes keep their shape nicely without crumbling. Choose potatoes that are no larger than two inches in diameter. 
  • Garlic. Because it’s not cooked, one clove is all you need to pack in plenty of flavor.
  • Lemon. You’ll use 1/4 cup lemon juice for the dressing, which you’ll get from one large lemon. Avoid using the zest in the dressing, as it can leave a bitter aftertaste.
  • Fresh herbs. This recipe uses dill and oregano. Save the dried stuff for another time — fresh is the way to go for this salad.
  • Feta cheese. Rather than using the pre-crumbled stuff, use a block of feta and crumble the cheese yourself; it has a richer, creamier flavor.

If You’re Making Lemony Greek Potato Salad, a Few Tips

  • Salt the water when cooking the potatoes. Potatoes are pretty bland on their own, and this is the key to making super-flavorful potatoes. I know one tablespoon might seem like a lot of salt, but trust me — the potatoes will not be salty.
  • Let the salad sit for at least 10 minutes before serving. This gives the flavors time to meld and allows the potatoes to soak up a little bit of the dressing. You’ll get a more flavorful salad for it.

Lemony Greek Potato Salad Recipe

Inspired by Greek potatoes, this easy potato salad is packed with bright, tangy flavors.

Prep time 15 minutes to 20 minutes

Cook time 18 minutes to 20 minutes

Makesabout 6 cups

Serves6

Nutritional Info

Ingredients

  • 2 pounds

    small Yukon gold potatoes (no larger than 2 inches in diameter)

  • 1 tablespoon

    plus 1/2 teaspoon kosher salt, divided

  • 3

    medium scallions

  • 1 clove

    garlic

  • 1

    large lemon

  • 1/3 cup

    extra-virgin olive oil

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 small bunch

    fresh oregano

  • 1 small bunch

    fresh dill

  • 3 ounces

    feta cheese

Instructions

  1. Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes.

  2. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine.

  3. Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup).

  4. When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds.

  5. Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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