Greek Potato Salad

A delicious potato salad bursting with Mediterranean flavor.

Course Appetizer, Side Dish

Cuisine American, Greek, Mediterranean, Western

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 270kcal

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.
Combine the olives, capers, onions, herbs, lemons, and feta cheese in a salad bowl.
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.
When the potatoes are done, drain in a colander and rinse with cold water to stop the cooking process.
Slice the potatoes in half or quarters and then add to the salad bowl.
Pour the dressing over the potatoes and other ingredients and toss gently to combine. Taste an adjust seasonings to your liking.
Serve immediately or chill until ready to serve.

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.