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Greek Potato Salad with Lemon and Herbs

This Greek-inspired potato salad features boiled potatoes tossed with roasted lemon zest, fresh herbs, briny olives, crisp cucumber, and creamy feta cheese. It combines warm, fluffy potatoes with bright, tangy flavors and contrasting textures, resulting in a refreshing, colorful dish with a rustic appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds small new potatoes preferably waxy variety
  • 1 large lemon for zest and juice
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons fresh herbs such as dill and parsley, chopped
  • 1 cup black olives pitted, sliced
  • 1 medium cucumber peeled and diced
  • 1/2 cup feta cheese crumbled
  • Salt and pepper to taste

Equipment

  • Large pot
  • Mixing bowl
  • Peeler
  • Frying pan
  • Knife
  • Cutting board

Method
 

  1. Begin by washing the potatoes thoroughly and then place them in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
  2. While the potatoes are boiling, zest the lemon using a microplane or fine grater, and set aside. Then extract 2 tablespoons of lemon juice and set aside.
  3. Heat the olive oil gently in a small frying pan over medium heat. Add the lemon zest and cook for about 2 minutes, just until fragrant and slightly toasted. Remove from heat and let cool slightly.
  4. Once the potatoes are cool enough to handle, peel them if desired or leave the skins on for more texture. Cut the potatoes into bite-sized chunks and place them in a large mixing bowl.
  5. Pour the warm lemon-infused oil over the potatoes, then gently toss to coat evenly, infusing the potatoes with citrusy aroma.
  6. Add the chopped fresh herbs, sliced olives, diced cucumber, and crumbled feta to the bowl. Gently fold everything together to distribute the ingredients evenly.
  7. Sprinkle the lemon juice over the mixture and season with salt and freshly ground pepper to taste. Carefully toss again to combine all flavors.
  8. Let the salad rest for about 10 minutes at room temperature, allowing the flavors to meld. Serve slightly warm or chilled, as preferred.

Notes

For a more intense lemon flavor, add extra lemon zest or juice. Use fresh herbs for the best aroma. This salad keeps well in the fridge for a few hours, making it perfect for picnics or outdoor gatherings.