Greek Potato Salad Recipe

Introduction

Greek Potato Salad is a refreshing twist on the classic potato salad, combining tender baby potatoes with vibrant Mediterranean flavors like Kalamata olives, feta cheese, and fresh herbs. It’s a perfect side dish for warm weather gatherings or a light, flavorful addition to any meal.

Ingredients

• 2 pounds of small, baby potatoes, washed
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, quartered and sliced

Instructions

1. Step 1: Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Step 2: Cook the potatoes for 15-20 minutes, or until tender when pierced with a fork. Avoid overcooking to keep their shape intact.
3. Step 3: Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into halves or quarters depending on size.
4. Step 4: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper to make the dressing.
5. Step 5: Add the warm potatoes to the dressing and gently toss to coat them evenly.
6. Step 6: Fold in Kalamata olives, feta cheese, red onion, parsley, dill, cherry tomatoes, and cucumber until well combined.
7. Step 7: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
8. Step 8: Before serving, toss the salad once more to redistribute the dressing and garnish if desired.

Tips & Variations

• Use baby Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
• If fresh dill is unavailable, substitute with fresh tarragon or a pinch of dried dill.
• Add a squeeze of fresh lemon juice to brighten the flavors just before serving.
• For a vegan version, omit the feta or replace with a plant-based cheese alternative.

Storage

Store the Greek potato salad in an airtight container in the refrigerator for up to 3 days. The salad may absorb dressing and soften over time, so for best texture, enjoy it within the first two days. Re-toss gently before serving. This salad is best served chilled and is not recommended for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Greek Potato Salad ahead of time?

Yes, it’s best to prepare the salad and let it chill for at least an hour to allow the flavors to blend. It can be made up to a day in advance and stored in the refrigerator.

Can I use other types of potatoes?

While baby potatoes work best for their tender skin and creamy texture, you can substitute with new potatoes or fingerlings. Avoid waxy potatoes that become mushy when cooked.

Greek Potato Salad Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

A refreshing and vibrant Greek Potato Salad that combines tender baby potatoes with a tangy olive oil and red wine vinegar dressing, accented by Kalamata olives, feta cheese, fresh herbs, and crisp vegetables, perfect as a side dish for summer meals or Mediterranean-inspired dinners.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds of small, baby potatoes, washed

Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Add-ins

• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, quartered and sliced

Instructions

1. Boil the potatoes: Place the washed baby potatoes in a large pot and cover them completely with water. Add a pinch of salt, then bring the water to a boil over medium-high heat.
2. Cook potatoes until tender: Boil the potatoes for 15-20 minutes, or until they can be easily pierced with a fork. Avoid overcooking to prevent them from becoming mushy.
3. Drain and cool potatoes: Pour the potatoes into a colander to drain the hot water and let them cool slightly until they can be handled safely.
4. Cut the potatoes: Once cooled, cut the potatoes into halves or quarters, depending on their size, to ensure bite-sized pieces.
5. Prepare the dressing: In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper. Taste and adjust the seasoning if necessary.
6. Toss potatoes in dressing: Add the cut potatoes to the dressing and gently toss to evenly coat each piece with the flavorful mixture.
7. Add vegetables and herbs: Incorporate the Kalamata olives, crumbled feta cheese, thinly sliced red onion, chopped parsley, chopped dill, halved cherry tomatoes, and sliced cucumber into the bowl. Gently fold everything together with a spatula or wooden spoon until well combined.
8. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
9. Serve: Before serving, give the salad one last gentle toss to redistribute the dressing and ingredients evenly. Garnish with extra fresh herbs or feta if desired.

Notes

• Use firm baby potatoes that hold their shape well after boiling to avoid mushy salad.
• Adjust the amount of red wine vinegar to your taste for more or less tanginess.
• The salad tastes best after chilling, but you can serve it slightly warm if preferred.
• For a vegan version, omit the feta cheese or replace it with a vegan cheese alternative.
• Fresh herbs like parsley and dill enhance the Mediterranean flavors – feel free to add more if desired.

Keywords: Greek potato salad, Mediterranean salad, baby potatoes, feta cheese salad, healthy potato salad, vegetarian salad