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Healthy Greek Potato Salad with Feta and Olives

A light and flavorful Mediterranean-inspired potato salad made with olive oil, lemon, feta, and kalamata olives—no mayo required.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 pounds baby gold potatoes
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 0.75 cup kalamata olives pitted and halved
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
Dressing
  • 1 lemon zest and juice
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 2 tbsp fresh oregano or 2 tsp dried
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Equipment

  • Large pot
  • Mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Boil potatoes in salted water for 12–15 minutes until fork tender. Drain and cool slightly.
  2. Whisk lemon zest, lemon juice, olive oil, garlic, oregano, salt, and pepper.
  3. Combine warm potatoes, tomatoes, onion, and olives in a bowl.
  4. Pour dressing over and toss gently.
  5. Fold in feta and parsley. Adjust seasoning and serve.

Notes

Best served slightly warm or at room temperature for maximum flavor.