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Greek Potato Salad

This dish combines tender boiled potatoes, crisp cucumber, and crumbled feta, all coated in a tangy vinaigrette made with lemon juice, olive oil, oregano, and garlic. The final salad offers a vibrant mix of textures—creamy and crunchy—with a bright, Mediterranean flavor profile, ideal for summer meals or casual gatherings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 250

Ingredients
  

  • 4 cups potatoes preferably small or baby potatoes
  • 1 cucumber medium-sized, sliced into thin rounds
  • 0.5 cup crumbled feta cheese preferably Greek feta
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of water to a boil, then add the potatoes. Cook until they are tender when pierced with a fork, about 15-20 minutes.
  2. While the potatoes cook, peel and thinly slice the cucumber, then set aside.
  3. Drain the cooked potatoes and let them cool slightly until they are comfortable to handle. Cut them into bite-sized chunks and place in a mixing bowl.
  4. Add the sliced cucumber and crumbled feta to the bowl with the potatoes. Gently toss to combine.
  5. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper until well blended and slightly emulsified.
  6. Pour the vinaigrette over the potato mixture and toss gently to coat all ingredients evenly.
  7. Adjust seasoning with additional salt and pepper if needed, then serve the salad immediately or chill for later to let flavors meld.

Notes

For a more pronounced lemon flavor, add extra lemon juice or zest. This salad is best enjoyed fresh but can be refrigerated for up to a day. Keeps well as a chilled side dish for summer gatherings.