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Greek Potato Salad

A delicious potato salad bursting with Mediterranean flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 270 kcal
Course: Side Dish , Appetizer
Cuisine: Mediterranean , Greek , American

Ingredients

  • 1 ½ pounds (680g) baby potatoes
  • ¾ cup (135g) kalamata olives
  • ¼ cup (30g) capers drained
  • 1 medium red onion thinly sliced
  • ¼ cup (14g) fresh dill chopped
  • ¼ cup (14g) parsley chopped
  • 1 lemon quartered
  • ½ cup (75g) feta cheese
Greek Salad Dressing
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves peeled and minced
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a rolling boil. Add potatoes and cook for 15 minutes or until easily pierced with a fork.
  2. Combine the olives, capers, onions, herbs, lemons, and feta cheese in a salad bowl.
  3. To make the dressing, Add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper into a bottle or jar. Place the lid on tightly, shake well to combine, and set aside.
  4. When the potatoes are done, drain in a colander and rinse with cold water to stop the cooking process.
  5. Slice the potatoes in half or quarters and then add to the salad bowl.
  6. Pour the dressing over the potatoes and other ingredients and toss gently to combine. Taste an adjust seasonings to your liking.
  7. Serve immediately or chill until ready to serve.

Notes

  • Slice kalamata olives in half lengthwise. 
  • Slice the red onion as thin as possible, and it won't be as sharp in the mouth.
  • Cut smaller potatoes in half. For larger potatoes, you may want to cut them into quarters. 
  • Make the potato salad up to 24 hours in advance. 
  • Potatoes will absorb the dressing. If it seems dry when serving, toss it with a little extra EVOO. 
  • Eat the salad right away while the potatoes are still a little warm, or refrigerate for a few hours to let the flavors really come together.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.
  • Slice kalamata olives in half lengthwise. 
  • Slice the red onion as thin as possible, and it won't be as sharp in the mouth.
  • Cut smaller potatoes in half. For larger potatoes, you may want to cut them into quarters. 
  • Make the potato salad up to 24 hours in advance. 
  • Potatoes will absorb the dressing. If it seems dry when serving, toss it with a little extra EVOO. 
  • Eat the salad right away while the potatoes are still a little warm, or refrigerate for a few hours to let the flavors really come together.
  • Storage - keep in a covered container inside the fridge for up to 5 days.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 11mg (4%) Sodium 822mg (34%) Potassium 584mg (17%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 499IU (10%) Vitamin C 40mg (44%) Calcium 106mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Cholesterol 11mg 4%
Sodium 822mg 34%
Potassium 584mg 12%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 499IU 10%
Vitamin C 40mg 44%
Calcium 106mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.