Greek Potato Salad is loaded with fresh herbs like dill and parsley, feta, veggies and is covered in a homemade lemon vinaigrette for the perfect side dish!

I'm always looking for more picnic food ideas because all summer long, we go hard with family and friend picnics! Michigan summer is short and therefore, we get outside as much as possible when the weather is nice. I whipped up this Greek Potato Salad as the perfect picnic side dish to go with anything you have on the grill. It is loaded with flavor and is sure to be a potluck favorite. This Greek Potato salad is covered in a flavorful lemon vinaigrette with feta cheese, fresh herbs, tomatoes and artichokes for the most perfect side dish. I could enjoy a few bowls of this potato salad, it's so good! It is not your typical potato salad and this tangy lemon vinaigrette is perfect.

I partnered with my friends at Michigan Potatoes to share this delicious Greek Potato Salad recipe and to share some of the nutrition benefits of eating potatoes. As a dietitian, I love anything where I can help share local foods as well as produce! Also, super fun fact, 1 out of 4 bags of potato chips in the US are made with Michigan potatoes!

Greek Potato Salad Ingredients

Yellow potatoes
Feta cheese
Dill
Parsley
Lemon
Red wine vinegar
Oregano
Olive oil
Salt
Garlic powder
Tomatoes
Bell pepper
Marinated artichokes + juice from artichokes
Red onion

Why eat potatoes?

Don't potatoes have carbs? Should I skip eating potatoes? Please don't! Carbs are essential for providing energy and I very much believe in eating foods with carbohydrates. Especially as a very active person. Potatoes are full of nutrients like vitamin C and potassium. Potassium can help reduce the risk of high blood pressure and stroke.

Potatoes are also extremely versatile. They are one of the main foods that I can think of that you can enjoy for every single meal of the day. You can mash, fry, sauté, roast, grill, etc. potatoes and they are all delicious.

Potatoes are also very affordable! A bag of potatoes is only a few dollars making it a great economical choice.

Something really cool is that if you cook potatoes and then cool them before you eat them, even if you heat them back up, is that are a good source of resistant starch. This type of starch spikes the blood sugar less than if you eat potatoes right after cooking them meaning better blood sugar control. If you're a huge fan of leftovers like me, this is a natural way to get more resistant starch in your diet. This Greek Potato Salad is great too because the potatoes are cooked and then cooled before eating adding healthy resistant starch to your meal.

Greek Potato Salad

Yield: serves 8-10 Author: Amanda Hernandez

Greek Potato Salad

Greek Potato Salad is loaded with fresh herbs like dill and parsley, feta, veggies and is covered in a homemade lemon vinaigrette for the perfect side dish!

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 mins

INGREDIENTS

2 pounds yellow potatoes
1/4 cup chopped dill
1/4 cup chopped parsley
3/4 cup chopped cherry tomatoes
1/2 cup chopped marinated artichoke hearts (save the juice!)
1 thinly sliced bell pepper
1/2 cup thinly sliced red onion
3/4 cup feta cheese
Lemon Vinaigrette
1/4 cup lemon juice
1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup liquid from artichokes
1 teaspoon garlic powder
1/2 teaspoon salt

INSTRUCTIONS

Cook potatoes in a large pot of water on medium-high heat. Once the water boils, cook until potatoes are soft, about 15 minutes. Drain the water and let potatoes cool.
Cut potatoes into bite-sized pieces and toss with dill, parsley, tomatoes, artichokes, bell pepper, red onion and feta.
In a mason jar, mix together the ingredients for the vinaigrette. Toss the dressing with the potatoes and veggies.

**Stores well in the fridge for about 3 days.

Enjoy!