Creamy Greek Potato Salad

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This salad was super flavorful and packed with all the good Greek flavors. Lots of feta cheese, lemon, dill and Kalamata olives all make for the ideal salad add ins.

The best part of this salad is tossing your potato chunks with olive oil, vinegar, salt and pepper. Its a simple extra step that really seasons those potatoes beautifully and levels up any potato salad.

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Creamy Greek Potato Salad

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Servings: 6

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Ingredients 

US CustomaryMetric

Potatoes:

• 2 lbs baby potatoes
• 1 tsp salt
• 2 tbs olive oil
• 2 tbs white wine vinegar

Dressing:

• 1/2 cup Kewpie mayo
• 1 tbs Dijon mustard
• 1 large lemon, zested + juiced
• 1 tbs honey

Salad:

• 1/2 cup feta cheese, crumbled
• 1/4 medium red onion, sliced thin
• 2 scallions, diced
• 2 celery stalks, diced
• 1/4 cup Kalamata olives, halved
• 1 tbs capers
• 3 tbs dill, chopped
• 2 tbs parsley, chopped
• garnish: paprika

Instructions

Potatoes:

• Add your potatoes to a salted pot of water. Bring to a boil and cook for 10 minutes or until just fork tender. You can leave skin on or peel it off.
• Toss the pieces with the olive oil, vinegar, salt and pepper to taste until fully coated.

Dressing:

• In a large bowl, combine the mayo, Dijon, lemon, honey, salt and pepper to taste. Taste and adjust if needed.
• To the same large bowl, add in the seasoned potatoes, feta, onion, scallion, celery, olives, capers, dill and parsley. Toss to combine all in the dressing. Top with parsley and serve.

Notes

Store leftovers in your refrigerator in an air tight container.

Nutrition

Calories: 348kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 813mg | Potassium: 712mg | Fiber: 4g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 2mg

Author: Stella