Description
Indulge in the vibrant flavors of this Greek potato salad, a refreshing and healthy side dish that’s perfect for summer gatherings, picnics, or barbecues. With no mayonnaise and packed with fresh herbs and vegetables, this gluten-free and vegetarian salad is not just light but offers a burst of flavor in every bite. The combination of tender potatoes, crumbled feta cheese, tangy capers, and a zesty lemon dressing makes it an irresistible option that complements grilled meats beautifully. Plus, it’s quick and easy to prepare—ready in under 30 minutes!
Ingredients
Scale
- 2 lbs baby potatoes (900g), halved
- 7 oz feta cheese, crumbled
- 5 tbsp mini capers or finely chopped black olives
- 1 red onion, very finely sliced
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 3–5 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil the halved potatoes in salted water for about 20 minutes until fork-tender. Drain and cool on a platter.
- Scatter the crumbled feta, capers, and sliced red onion over the cooled potatoes.
- Drizzle with lemon juice and olive oil; season with salt and pepper.
- Garnish with dill and parsley, then serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg