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Greek Potato Salad

Course Salad
Cuisine Mediterranean
Keyword Greek Potato Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories
Author Eva Fry

Ingredients

  • 2 pounds small potatoes washed and halved
  • 1 English cucumber half grated, half quartered
  • 1 cup full-fat Greek yogurt
  • olive oil
  • 1 whole lemon zested and juiced
  • 3 cloves garlic minced
  • salt and pepper
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons chives minced
  • 1 cup Kalamata olives halved
  • 1 cup feta cheese

Instructions

  • Bring a large pot of salted water to a boil.  Add the potatoes and simmer for 12 to 15 minutes until just tender.  Drain and allow to cool for 5 to 8 minutes.
  • Grate the cucumber and squeeze out the moisture.
  • In a large bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, salt, pepper, and minced garlic.  Stir well until combined.
  • Add the cooled potatoes to the bowl along with the quartered cucumbers, fresh mint, dill, chives, lemon zest, Kalamata olives, feta cheese and stir to mix.