No Mayo Greek Potato Salad

Ingredients

• 1.5 lb potatoes (boiled and cut into warm bite-sized pieces)
• 0.25 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 tsp lemon zest
• 1 cup cherry tomatoes (halved)
• 0.25 cup red onion (thinly sliced)
• 0.33 cup kalamata olives (pitted and halved)
• 1 tbsp capers (drained)
• 0.25 cup fresh parsley (chopped)
• 0.5 cup feta cheese (crumbled)

Steps

1. 1

   Boil the potatoes in salted water until tender, then drain and cut into bite-sized pieces while still warm.

2. 2

   In a small bowl, whisk together the olive oil, red wine vinegar, mustard, dried oregano, and lemon zest until well combined.

3. 3

   Place the warm potatoes in a large mixing bowl and pour the dressing over them.

4. 4

   Gently toss the potatoes to coat them in the dressing and let them marinate for about 10-15 minutes while you prepare the remaining vegetables.

5. 5

   Add the halved cherry tomatoes, sliced red onion, olives, capers, chopped parsley, and crumbled feta cheese to the bowl.

6. 6

   Give everything a final gentle toss to combine all the ingredients and serve.

Notes

For the best flavor, ensure the potatoes are still warm when you add the dressing; this allows them to absorb the vinaigrette more effectively. This salad can be served warm, at room temperature, or chilled.

Nutrition per serving

• side dish
• salad
• potato salad
• vegetarian
• gluten-free
• healthy
• no-mayo
• summer