Lemony Greek Potato Salad
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
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.
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
Makes about 6 cups
Serves 6
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
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.
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.
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).
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.
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.