Greek Potato Salad

I’ve been making this Greek potato salad for years, so I thought it was time I share the recipe! It’s delicious on its own as a side, but my favorite way to serve it is with a Greek salad. I put the potato salad in the bottom of a bowl and then top it with the Greek salad. It’s so good!

Start by dicing your potatoes into bite-sized pieces. If I’m using regular potatoes, I typically peel them, but these little colored potatoes I found had really thin skins, so I left them on.

Boil your potatoes until tender. While they’re cooking, chop up your scallions and dill, slice your olives, and crumble your feta. Then, make your dressing.

Once your potatoes are done, drain them and let them cool. Then, place them in a large bowl, and add the scallions, dill, olives, and feta.

Next, you’ll pour in the dressing. Then toss everything gently to combine. Chill for a least a couple hours to get the salad really cold before serving.

Ingredients
2 lbs potatoes, diced
1/2 bunch of scallions, chopped
1/2 kalamata olives, sliced
8 oz. feta cheese
2 Tbs. dill, chopped (divided)
3 Tbs. extra virgin olive oil
3 Tbs. lemon juice
3/4 C plain Greek yogurt
1 tsp. salt
1/2 tsp. pepper

Directions
1. Dice potatoes and boil until tender.
2. While potatoes are boiling, slice scallions, olives, crumble feta, and chop dill.
3. Next, prepare dressing by mixing olive oil, lemon juice, Greek yogurt, 1 Tbs. dill, salt, and pepper.
4. When potatoes are done, drain and let cool. Then, place in a large bowl. Scatter scallions, olives, feta, and the other 1 Tbs. dill over potatoes. Then drizzle dressing over everything and gently toss to combine.
5. Serve chilled.