Greek Potato Salad Recipe

Name: Greek Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g small new potatoes; 1 small red onion, finely chopped; ½ tablespoon Dijon mustard or ½ tablespoon English mustard; 1 tablespoon lemon juice; salt and pepper; 3 tablespoons olive oil; 10 black olives; 2 courgettes, thickly sliced; 100 g sugar snap peas; 150 g cherry tomatoes; 2 tablespoons fresh parsley or 2 tablespoons coriander; 15 fresh mint leaves, shredded; 100 g feta cheese

Servings: persons

500 g small new potatoes
1 small red onion, finely chopped
½ tablespoon Dijon mustard or ½ tablespoon English mustard
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil
10 black olives
2 courgettes, thickly sliced
100 g sugar snap peas
150 g cherry tomatoes
2 tablespoons fresh parsley or 2 tablespoons coriander
15 fresh mint leaves, shredded
100 g feta cheese

1
Boil the potatoes until just tender.
2
Meanwhile, make the dressing by mixing the mustard and lemon juice in a salad bowl.
3
Add a bit of salt and then whisk in the olive oil.
4
Stir in the in onion.
5
Pit the olives, loosening the flesh in chunks, and then add them to the dressing.
6
Heat a small pan of boiling water and drop in the courgetttes and sugar snap peas.
7
Let cook for one minute, then drain.
8
Add the cooked and drained potatoes, the courgettes and peas into the dressing.
9
Season with lots of black pepper and stir until well mixed.
10
Halve the tomatoes, then add them to the salad along with the parsley or coriander and the mint leaves.
11
Toss once more, then slice the feta and lay on top.
12
Serve and enjoy.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g small new potatoes, 1 small red onion, finely chopped, ½ tablespoon Dijon mustard or ½ tablespoon English mustard, 1 tablespoon lemon juice, and more.

Yes, Greek Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Potato Salad

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