Lemony Greek Potato Salad
No-mayo potato salad with Yukon Golds in a bright lemon-garlic olive oil dressing, finished with fresh oregano, dill, and feta.
Ingredients
- 2 lb small Yukon Gold potatoes
- 1 tablespoon + 1/2 teaspoon kosher salt, divided
- 3 medium scallions, thinly sliced (about 1/4 cup)
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh oregano leaves
- 2 tablespoons finely chopped fresh dill
- 3 oz feta, crumbled (about 1/2 cup)
Steps
- Cover the potatoes and 1 tablespoon salt with cool water by 1 inch; boil, then simmer 10 to 12 minutes until knife-tender. Drain and cool about 10 minutes.
- In a large bowl, whisk the scallions, garlic, lemon juice, oil, remaining 1/2 teaspoon salt, and pepper.
- Halve or quarter the potatoes; toss in the dressing with oregano, dill, and feta.
- Rest 10 minutes; serve warm or at room temperature.