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–+ servings
Greek Potato Salad

Greek Potato Salad

Keri Bevan
This Greek Potato Salad will be a hit at your next BBQ. A lemony dressing with fresh oregano coats new potatoes, red onions and capers. It's much healthier than your traditional potato salad with mayo and is full of bright, sunny flavors.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 229 kcal

Ingredients
 
 

For The Greek Potato Salad:

  • 1 pound new potatoes
  • ½ red onion thinly sliced
  • 1 cup cucumber thinly sliced
  • 2 tablespoons capers

For The Greek Dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ lemon *juice of
  • ½ tablespoons wholegrain mustard
  • 1 garlic clove minced
  • 1 tablespoon fresh oregano
  • ¼ teaspoon salt

Instructions
 

  • Scrub the potatoes and cut each one in half. Boil in a medium size saucepan for 8-10 minutes.
  • Slice the onion and cucumber as finely as you can.
  • Put all six of the dressing ingredients in a small bowl and whisk until combined.
  • When the potatoes are done cooking, drain them and put them in a serving bowl. While still warm, add the dressing, onions, cucumber and caper. Stir gently with a wooden spoon.
  • Serve immediately or leave in the fridge for 2 hours to marinate.

Notes

❄️Storage Instructions

make sure the potato salad is room temperature before storing in an airtight container. Greek potato should stay fresh in the fridge for 3-5 days.

Nutrition

Calories: 229kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 286mgPotassium: 572mgFiber: 4gSugar: 2gVitamin A: 36IUVitamin C: 32mgCalcium: 30mgIron: 1mg
Keyword greek potato salad
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