Oh my goodness, let me tell you about this Greek Potato Salad! It’s like a sunshine-filled bowl of happiness! The fresh, vibrant flavors of the tender potatoes, juicy cherry tomatoes, crunchy cucumber, and tangy feta all come together to create a salad that’s as delightful to eat as it is to look at. I remember the first time I made this for a family gathering; my cousins were all raving about it, and I couldn’t help but feel like a rock star in the kitchen! The rich, briny taste of Kalamata olives paired with the zing of red wine vinegar just makes my taste buds dance. Whether you’re having a picnic, a barbecue, or just want a refreshing side dish, this salad is sure to steal the show. Trust me, once you try it, you’ll be hooked!
Ingredients List
For the best Greek Potato Salad, you’ll want to gather these fresh ingredients:
- 2 pounds of waxy potatoes (like Yukon Gold or red potatoes), peeled and cut into large chunks
- 1 cup cherry tomatoes, halved (look for sweet, ripe ones for extra flavor)
- 1 medium cucumber, diced (remove the seeds for less water if you prefer)
- 1/2 medium red onion, thinly sliced (you can soak them in water for a milder taste)
- 1/2 cup Kalamata olives, pitted and sliced (these add a wonderful briny depth)
- 1/2 cup feta cheese, crumbled (the creamier, the better!)
- 1/4 cup good quality olive oil (extra virgin is ideal for flavor)
- 2 tablespoons red wine vinegar (this gives a lovely tang)
- 1 teaspoon dried oregano (or fresh if you have it—just double the amount!)
- Salt and pepper to taste (don’t be shy; season it well!)
How to Prepare GREEK POTATO SALAD
Now, let’s get to the fun part—making this glorious Greek Potato Salad! It’s super simple, trust me!
Step 1: Boil the Potatoes
First, grab those beautiful waxy potatoes and place them in a large pot. Cover them with cold water and add a good pinch of salt. Bring them to a gentle boil over medium-high heat. You’ll want to cook them for about 15-20 minutes, or until they’re fork-tender but not mushy. Once they’re done, drain the potatoes and let them cool a bit. When they’re cool enough to handle, cut them into bite-sized cubes. Easy peasy!
Step 2: Combine the Ingredients
In a big mixing bowl, toss the cubed potatoes with the cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese. This is where the magic happens! Be gentle when mixing; you don’t want to mush up the potatoes. Just a light toss will do to keep everything nice and fresh.
Step 3: Prepare the Dressing
Now, in a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. I like to add the olive oil first, followed by the vinegar, and then sprinkle in the oregano. This way, it all combines beautifully and you get that lovely flavor throughout!
Step 4: Dress the Salad
Pour that delicious dressing over your salad mix, and give it another gentle toss. Make sure every bit of potato and veggie gets a nice coating of that tangy goodness. It’s all about balancing those flavors!
Step 5: Chill Before Serving
Finally, cover your salad and pop it in the fridge for at least 30 minutes. This chilling time is crucial as it allows all those flavors to meld together beautifully. Plus, it’ll be wonderfully refreshing when you serve it!
Why You’ll Love This Recipe
- It’s super quick to prepare—perfect for those busy weeknights or last-minute gatherings!
- Made with fresh, vibrant ingredients that scream summer and make your taste buds sing.
- Ideal for gatherings, picnics, or barbecues; it’s a crowd-pleaser that everyone will love!
- Completely customizable—add your favorite veggies, swap out the feta, or toss in some herbs!
- Healthy and satisfying, making it a great side dish or a light main course.
Tips for Success
To make the perfect Greek Potato Salad, start by choosing the right potatoes. Waxy varieties like Yukon Gold or red potatoes hold their shape better, giving you that lovely texture. If you want to amp up the flavor, consider roasting the potatoes lightly before adding them to the salad—trust me, it makes a difference!
As for the dressing, feel free to play around! If you like it tangier, add a splash more of red wine vinegar. Want a bit of sweetness? A drizzle of honey works wonders! And don’t forget to taste as you go; seasoning is key!
When serving, I love to garnish with a sprinkle of fresh herbs like parsley or dill for that extra pop. This salad is also perfect for make-ahead meals—just keep it chilled and let those flavors meld overnight for an even better taste!
Nutritional Information
Here’s a little breakdown of the nutritional values for a typical serving of this delicious Greek Potato Salad. Keep in mind, these are estimates and can vary based on specific ingredients used:
- Serving Size: 1 cup
- Calories: 250
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 2g
- Protein: 6g
This Greek Potato Salad is not only refreshing and flavorful but also provides a good balance of nutrients. It’s a fantastic option for a light meal or as a side dish that complements a variety of main courses!
FAQ Section
What type of potatoes are best for Greek Potato Salad?
For the best texture, I recommend using waxy potatoes like Yukon Gold or red potatoes. They hold their shape well and give the salad a delightful bite. Avoid starchy potatoes like Russets, as they can become mushy.
Can I make this salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully, making it even tastier. Just be sure to keep it covered in the fridge until you’re ready to serve.
What can I substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, try using crumbled goat cheese or even a vegan feta alternative. You could also skip the cheese altogether and add some extra olives or avocados for creaminess!
How long does Greek Potato Salad last in the fridge?
When stored in an airtight container, this salad can last for about 3-5 days in the fridge. Just give it a gentle stir before serving, and it’ll still taste fresh!
Can I add more vegetables to this salad?
Of course! This salad is super customizable. Feel free to add bell peppers, radishes, or even some fresh herbs like dill or parsley to make it your own. Just remember to keep the balance of flavors in mind!
Storage & Reheating Instructions
Storing leftovers of your fabulous Greek Potato Salad is super easy! Just transfer any uneaten salad into an airtight container, and pop it in the fridge. It should last for about 3-5 days, so you’ll have plenty of time to enjoy those delicious flavors again. Just be sure to give it a gentle stir before serving, as the dressing may settle a bit.
Now, if you find yourself wanting to serve it warm (which is a lovely twist!), you can gently reheat it in a microwave. Just pop it in for 20-30 seconds at a time, stirring in between, until it’s warmed through. But honestly, I love it cold—it’s so refreshing on a hot day!
If you prefer to serve it cold, just take it out of the fridge about 10-15 minutes before serving to take the chill off. This way, all those vibrant flavors will shine! Enjoy every bite!
Print
GREEK POTATO SALAD: 7 Reasons You’ll Love This Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing Greek potato salad with vibrant flavors.
Ingredients
- 2 pounds of potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 15-20 minutes.
- Drain and let them cool, then cut into cubes.
- In a large bowl, combine potatoes, tomatoes, cucumber, onion, olives, and feta.
- In a separate bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving.
Notes
- Use waxy potatoes for better texture.
- Adjust the amount of feta to your taste.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Greek Potato Salad