Description
Greek Potato Salad is a vibrant and refreshing dish that brings a burst of flavor to any table. With its creamy feta-yogurt dressing, crunchy vegetables, and a delightful tang from capers, this salad is not just a side dish but a showstopper for summer gatherings, picnics, or weeknight dinners. Easy to prepare and packed with nutrients, it’s the perfect blend of taste and health. Whether served chilled or at room temperature, this Mediterranean-inspired recipe is sure to impress your guests.
Ingredients
Scale
- 3 pounds baby white potatoes
- 6 Persian cucumbers
- 1 yellow onion
- 4 tbsp capers
- 3 tbsp chopped dill
- 2 tbsp chopped chives
- ¼ cup mayonnaise
- ½ cup full-fat Greek yogurt
- 3.5 ounces feta cheese
- Juice and zest of ½ lemon
Instructions
- Boil unpeeled potatoes in salted water until tender (about 15 minutes). Drain and cool.
- In a mixing bowl, mash feta cheese and Greek yogurt together. Stir in mayonnaise, mustard, garlic, lemon zest, lemon juice, salt, and pepper until smooth.
- Dice cucumbers and onion; chop dill and chives.
- Cut cooled potatoes into bite-sized pieces and combine with the dressing, chopped vegetables, capers, dill, and chives.
- Chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg