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A close-up of a wooden spoon holding a serving of potato salad with chopped red onions, feta cheese, herbs, and chunks of red potatoes in a white bowl. Sunlight shines on the dish.

Greek Lemon Potato Salad (No Mayo!)

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings

Equipment

Ingredients
  

  • 2 lbs baby potatoes halved if large
  • 3 tbsp olive oil more if you think it needs it
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp dried oregano or 1 tbsp fresh
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh parsley chopped
  • Optional: 1/2 cup cucumber or cherry tomatoes

Method
 

  1. Add potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender (about 10–15 minutes). Drain well.
  2. While the potatoes are cooking make the dressing. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
  3. Add the warm, drained potatoes straight into the bowl with the dressing and toss gently. This helps them soak up all that flavor.
  4. Let cool slightly, then mix in feta, red onion, parsley, and any extras like cucumber or tomatoes.
  5. You can serve it slightly warm or refrigerate for 1–2 hours for even more flavor.

Nutrition

Calories: 157kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 225mgPotassium: 515mgFiber: 3gSugar: 1gVitamin A: 192IUVitamin C: 29mgCalcium: 55mgIron: 1mg
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