Greek Potato Salad on a blue patterned plate
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5 from 1 vote

Greek potato salad

Make my mum’s Greek Potato Salad once and it will become your go-to side dish for all picnics and barbecues. This healthy potato salad contains no mayonnaise, is gluten free, vegetarian and Slimming World friendly too!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Grilled lamb chops and potato salad
Cuisine: Greek
Keyword: Dill Potato Salad, Greek Potato Salad, Healthy Potato Salad, Potato Salad without Mayo, Red Potato Salad
Servings: 6 servings
Calories: 277kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

  • 900 g / 2 pounds baby potatoes, halved Jersey Royals, or small red potatoes
  • 200 g | 7 oz feta cheese crumbled
  • 5 tbsp mini capers or finely chopped black olives
  • 1 red onion very finely sliced
  • 1/2 lemon juice only
  • 2 tbsp chopped dill or use more parsley
  • 1 tbsp chopped parsley
  • 3-5 tbsp extra virgin olive oil or use Olive Oil spray for Slimming World version
  • 1/2 tsp dried oregano
  • salt and freshly ground pepper to season
  • lemon wedges to serve

Instructions

  • Bring a large pot of water to the boil and add a good pinch of salt.
  • Add the potatoes and lower heat to a simmer. Cover the pot and cook until fork tender - about 20 minutes.
  • Spread the potatoes out on a platter and allow to cool.
  • Scatter the capers, feta and red onion over the potatoes.
  • Drizzle with the lemon juice and plenty of olive oil and season liberally with salt and pepper to taste.
  • Garnish with the parsley, dill and oregano and serve with extra lemon wedges.

Cook the potatoes in the Instant Pot

  • Add 1 cup (250ml) water in the pot, place the potatoes in a steamer basket on top and cook for 8 minutes at high pressure. Release the steam manually and remove the basket from the pressure cooker to allow the potatoes to cool down.

Notes

This salad will last up to 3 days in the fridge. The potatoes will happily absorb the olive oil and lemon juice and become more flavourful.
You can make this dish in advance for gatherings and barbecues and use up any leftovers for your lunches.

How to cook potatoes in the Instant Pot

Baby potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add a steamer basket. Place potatoes in the steamer and cook for 8 minutes at high pressure. Release the pressure manually when the beep sounds.
Larger potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add the potatoes directly on the trivet, stacking them if necessary. Cook for 10-12 minutes at high pressure then release the pressure manually. 
Slimming World Potato Salad
Use olive oil spray which allows you to control the amount of oil in the salad or use sparingly. 1 tbsp is 6 syns.
The remaining ingredients are syn-free, or in the case of feta allowed as a healthy extra, so you can add this dish to your regular Slimming World recipes.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
Nutritional information is always approximate, and will depend on  ingredients you choose and serving sizes.

Nutrition

Calories: 277kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 581mg | Potassium: 691mg | Fiber: 4g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 36.8mg | Calcium: 192mg | Iron: 1.7mg