Greek Potato Salad Delight – Healthy Lunch Recipes Made Easy
I’ve got a confession to make. I didn’t grow up loving potato salad. But then, I met this Greek version. Now? I’m hooked. It’s like your classic potato salad took a sunny trip to the Mediterranean and came back with better taste and a lot more olive oil.
This Greek potato salad isn’t weighed down with mayo. Nope. Instead, we’re tossing tender potatoes with crisp cucumbers, tangy olives, and just enough red onion to keep it interesting. And that dressing? Let’s just say lemon juice and olive oil were made for this job. I swear, every bite feels like a quick lunch break in Santorini.
If you’re on the hunt for healthy lunch recipes that won’t bore you, this one is a keeper. I like to make a big bowl on Sunday, then scoop out a bit each day for a no-fuss lunch. It’s perfect for anyone tired of the usual lettuce scene. So grab a spoon—or a fork if you're being fancy—and let’s dig in.
Servings: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cucumber, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Optional: crumbled feta cheese
Instructions
- Boil the halved potatoes in salted water for 12–15 minutes or until fork-tender. Drain and let cool slightly.
- In a large bowl, combine potatoes, red onion, olives, cucumber, and parsley.
- Whisk together olive oil and lemon juice. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta if using and chill before serving.