Greek Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
gluten-free, dairy-free, egg-free, nut-free, vegan, vegetarian
  • 2 pounds unpeeled organic red potatoes, scrubbed and cut into 1-inch chunks
  • 1 cup seedless cucumber, diced
  • ½ cup red onion, finely diced
  • ¼ cup freshly squeeze lemon juice
  • ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, roughly chopped, plus more for serving
  • 1 tablespoon fresh oregano, roughly chopped, plus more for serving
  • sea salt and black pepper, to taste
  1. Place the potatoes in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until the potatoes are fork tender, about 12-15 minutes. Drain and cool.
  2. Meanwhile whisk together the olive oil, lemon juice, garlic and fresh herbs. Salt and pepper, to taste.
  3. Once the potatoes are cooled, add the potatoes, cucumber and red onion to a large serving bowl. Toss with the dressing. Serve immediately at room temperature or refrigerate and served chilled. Top with fresh herbs when serving.
other varieties of potatoes will also work, I just prefer red
Recipe by Tasty Yummies at