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Avena Recipes

Greek Potato Salad

A fresh Mediterranean potato salad with feta cheese, olives, cucumber, tomatoes, and a bright lemon-herb dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900 g baby potatoes
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and sliced
  • 150 g feta cheese crumbled
  • 2 tbsp fresh parsley chopped
Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

Boil the potatoes in salted water for 15–20 minutes until tender.
    Drain and let cool slightly, then cut into bite-sized pieces.
      In a large bowl, combine potatoes, cucumber, tomatoes, onion, and olives.
        Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
          Pour the dressing over the salad and toss gently.
            Add feta cheese and parsley.
              Serve immediately or chill before serving.

                Notes

                For extra flavor, add fresh dill or mint. The salad tastes even better after resting for 30 minutes, allowing the potatoes to absorb the dressing.