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A rustic white ceramic bowl filled with Mediterranean Greek Potato Salad featuring red-skinned potatoes and bright green beans. (Mediterranean Greek Potato Salad)
FL Recipes

Mediterranean Greek Potato Salad with Zesty Lemon Vinaigrette

A vibrant, mayo-free Mediterranean Greek Potato Salad featuring red-skinned potatoes, blanched green beans, and a glistening lemon-herb vinaigrette. Perfect for summer BBQs, this zesty side dish is packed with fresh dill, parsley, and salty feta cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mediterranean Greek Potato Salad Components
  • 2 lbs (907g) red-skinned potatoes cut into bite-sized chunks
  • 8 oz (225g) fresh green beans trimmed and halved
  • 1/2 medium red onion thinly sliced
  • 1/2 cup (75g) feta cheese crumbled
  • 1/4 cup (10g) fresh dill finely chopped
  • 1/4 cup (10g) fresh parsley finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp (2g) dried oregano
  • 1 tsp (5g) kosher salt plus more for boiling water

Equipment

  • 1 Large stockpot For boiling potatoes
  • 1 Medium Saucepan For blanching green beans
  • 1 Large Mixing Bowl For ice bath and final assembly

Method
 

Prepare the Vegetables
  1. Place potato chunks in a pot of cold salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender. Drain and let steam dry.
  2. Boil green beans for 3 minutes until vibrant green. Immediately transfer to an ice bath, then drain and pat dry.
Assemble the Salad
  1. Whisk olive oil, lemon juice, garlic, oregano, and salt in a small bowl until glistening and emulsified.
  2. Combine warm potatoes, green beans, and onions in a bowl. Pour dressing over and toss. Fold in feta, dill, and parsley.

Nutrition

Calories: 245kcalProtein: 5gFat: 14gFiber: 5g

Notes

Toss the potatoes while warm to absorb the lemon vinaigrette.
Use an ice bath for the green beans to keep them bright green and tender-crisp.
Keyword lemon vinaigrette potato salad,Mediterranean Greek Potato Salad,no mayo potato salad

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