Warm Greek Potato Salad

Warm, lemony Greek potato salad tossed with feta, olives, herbs, and a savory umami-packed dressing for a fresh, no-mayo Mediterranean side.

Course Side Dish, Salads

Cuisine Greek-Inspired

Keyword Greek Potato Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings -8 as a side salad

Calories 227kcal

Boil the potatoes: Add potatoes to a large pot of cold water with 1 tablespoon of salt and ½ teaspoon baking soda. Bring to a boil over high heat and once boiling, reduce heat to keep at a simmer. Cook for 12-15 minutes or until potatoes are fork tender. Once the potatoes are cooked, strain them.
To a large bowl add the sardine and use a fork to mash it into smaller pieces (don’t fret about any fish bones, they are very tiny in sardines and A-OK to eat).
Then, add the olive oil, lemon juice, pressed garlic, kosher salt, ground pepper and mustard and stir to combine well with the mashed sardines.
*If your baby potatoes on the larger side, feel free to halve or quarter the cooked potatoes before adding to the bowl*
Add the cooked potatoes to the mixture in the large bowl and toss a few times to coat (it's ok if the potatoes are still warm!)
Add the finely chopped red onions, halved baby tomatoes, crumbled feta, capers, fresh chopped mint and olive salad or kalamata olives. Gently toss a few more times to combine. Serve and enjoy!

This salad is great served as a side in the Spring and Summer months!
We love this as a side to Grilled Feta Brine Chicken
Make this salad up to 1 day ahead of a gathering and store in the fridge. Add the fresh mint just before serving!