Vibrant Greek Potato Salad with Herby Lemon Vinaigrette – Easy Mediterranean Side Dish Recipe
Vibrant Greek potato salad with herby lemon vinaigrette is the perfect refreshing dish! Tender potatoes, briny olives, crisp red onion, and fresh herbs tossed in a zesty lemon vinaigrette create a colorful, flavorful salad that’s ideal for summer gatherings, picnics, or as a Mediterranean-inspired side dish for family meals.
Equipment
- Large pot
- Mixing bowls
- Whisk
- Knife + cutting board
- Serving platter
Ingredients
- 2 lbs waxy potatoes (Yukon Gold or red)
- ¼ cup olive oil
- Juice of 1–2 lemons
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp oregano
- Salt & pepper to taste
- Optional: ½ cup red onion (sliced), ½ cup olives, ½ cup crumbled feta
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender but firm (15–20 minutes). Drain and cool slightly.
- Make Vinaigrette: Whisk olive oil, lemon juice, mustard, garlic, and herbs. Season with salt and pepper.
- Toss While Warm: Cut potatoes into bite-sized pieces. Toss with vinaigrette while warm for maximum absorption.
- Add Extras: Mix in red onion, olives, or feta if desired.
- Chill Briefly: Refrigerate for 30 minutes to allow flavors to meld.
- Serve: Garnish with extra herbs and drizzle of olive oil before serving.
Notes
- Add roasted peppers or cherry tomatoes for extra color.
- Swap lemon for red wine vinegar for sharper flavor.
- Vegan option: skip feta, add chickpeas.
- Rustic version: leave skins on potatoes.
- Best served slightly chilled but can also be enjoyed warm.
- Avoid freezing—potatoes lose texture.