Greek potato salad
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
277 kcal
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Cuisine
Greek
Greek potato salad
Description
This salad uses small potatoes such as Jersey Royals or red potatoes, boiled until fork tender and cooled. They are then combined with crumbled feta cheese, capers or chopped small black olives, finely sliced red onion, and fresh herbs including dill and parsley. Lemon juice and olive oil dress the potatoes, and seasoning with salt, black pepper, and dried oregano adds aromatic notes.
The overall flavor is a refreshing mix of the saltiness from feta and capers, the sharpness of red onion, and the brightness of citrus and herbs. The texture contrasts the softness of potatoes against the crumbly cheese and crisp onion slices.
This salad can be served chilled or at room temperature as a side dish alongside grilled meats or seafood. It's suitable for gatherings and barbecues to add a zesty, fresh element. It also makes a good make-ahead dish, improving in flavor as the potatoes absorb the dressing over time.
Potatoes can be cooked on the stove or in an Instant Pot with instructions provided. For a lower-oil option, olive oil spray can be used sparingly without sacrificing the dish’s signature taste.
Ingredients
- 900 g baby potato Jersey Royals, or small red potatoes, 2 pounds, halved
- 200 g feta cheese crumbled, 7 oz
- 5 tbsp capers or finely chopped black olives, mini
- 1 red onion very finely sliced
- 1/2 lemon juice only
- 2 tbsp dill or use more parsley, chopped
- 1 tbsp parsley chopped
- 3-5 tbsp extra virgin olive oil or use Olive Oil spray for Slimming World version
- 1/2 tsp oregano dried
- salt to season, freshly ground
- black pepper to season, freshly ground
- lemon to serve, wedges
Instructions
- Bring a large pot of water to the boil and add a good pinch of salt.
- Add the potatoes and lower heat to a simmer. Cover the pot and cook until fork tender - about 20 minutes.
- Spread the potatoes out on a platter and allow to cool.
- Scatter the capers, feta and red onion over the potatoes.
- Drizzle with the lemon juice and plenty of olive oil and season liberally with salt and pepper to taste.
- Garnish with the parsley, dill and oregano and serve with extra lemon wedges.
Cook the potatoes in the Instant Pot
- Add 1 cup (250ml) water in the pot, place the potatoes in a steamer basket on top and cook for 8 minutes at high pressure. Release the steam manually and remove the basket from the pressure cooker to allow the potatoes to cool down.
Notes
- This salad keeps well refrigerated for up to three days, allowing flavors to meld for better taste.
- Using olive oil spray can reduce fat content, ideal for calorie-controlled diets.
- The recipe adapts to pressure cooker use for faster potato cooking, with timing details included.
- The dish can be made ahead for outdoor meals or as leftover lunch options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 581mg | 24% |
| Potassium | 691mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 36.8mg | 41% |
| Calcium | 192mg | 19% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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