Greek Potato Salad with Tangy Dressing: A Mayo-Free Delight

1. Cook the Potatoes

1. Place the baby potatoes in a large pot, cover with water, and bring to a boil.
2. Reduce heat and simmer for 12-15 minutes, until fork-tender.
3. Drain and let cool for a few minutes.

2. Make the Tangy Dressing

1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and black pepper.

3. Assemble the Salad

1. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. Pour the dressing over the salad and toss gently to coat.
3. Top with crumbled feta cheese.

4. Serve & Enjoy

1. Serve immediately at room temperature or chill for 30 minutes for deeper flavors.
2. Enjoy as a side dish or light meal with grilled chicken, fish, or lamb.

Nutritional Information