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Greek Potato Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/greek-potato-salad-recipe/