Greek Lemon-Herb Potato Salad
Equipment
- Large pot
- Mixing bowl
- Baking sheet
Ingredients
- 1.5 pounds baby potatoes, halved
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add the salt and bring to a boil. Cook for 12 to 15 minutes until the potatoes are tender but still hold their shape.
- Drain the potatoes and spread them on a baking sheet to cool for 10 minutes. This step keeps them from getting soggy when dressed.
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
- Add the cooled potatoes to the bowl along with the sliced red onion. Toss gently to coat everything evenly with the dressing.
- Sprinkle the chopped dill, parsley, and crumbled feta over the top. Toss once more just before serving so the herbs stay fresh and the feta does not break down.
Notes
Make this salad up to four hours ahead and keep the herbs and feta in a separate container until you arrive. Give the salad a quick toss at the potluck table to refresh the look. If the lemon flavor tastes too sharp after sitting, add an extra drizzle of olive oil right before serving.
Course: Side Dish
Cuisine: Mediterranean
Equipment: Large pot, Mixing bowl, Baking sheet
Cuisine: Mediterranean
Equipment: Large pot, Mixing bowl, Baking sheet