Description
A classic, herb-forward Mediterranean side dish that highlights the vibrant flavors of fresh ingredients. Tender Yukon Gold potatoes are tossed while still warm in a zesty lemon-oregano vinaigrette, ensuring maximum flavor absorption. Combined with crunchy red onions, briny Kalamata olives, and creamy feta cheese, this potato salad is a refreshing, mayonnaise-free option perfect for any outdoor gathering or casual summer dinner.
Ingredients
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp fresh oregano, finely chopped
1 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
Sea salt and black pepper to taste
Instructions
Place cubed potatoes in a large pot and cover with cold salted water.
Boil over medium-high heat for 12 to 15 minutes until fork-tender.
Drain the potatoes thoroughly and let sit for two minutes to steam away excess moisture.
In a small bowl, whisk the extra virgin olive oil, lemon juice, chopped oregano, salt, and pepper until emulsified.
Combine the dressing with the warm potatoes in a large mixing bowl and toss gently to coat.
Fold in the thinly sliced red onions, Kalamata olives, and crumbled feta cheese before serving.
Notes
Add the dressing while potatoes are still warm to ensure they absorb the vinaigrette. For extra flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving. This dish is naturally vegetarian and gluten-free.
- Prep Time: 15
- Cook Time: 20
- Category: Summer Desserts
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg