You’d be surprised at how a simple salad can transport you to the sun-drenched shores of Greece! This Greek Potato Salad is a delightful medley of flavors, combining creamy baby potatoes with tangy feta, briny olives, and fresh herbs, making it the ultimate refreshing side dish. Not only is this recipe incredibly quick to whip up, but it’s also perfect for make-ahead occasions—ideal for summer barbecues, picnics, or a quick weeknight dinner. The best part? It’s beginner-friendly, so anyone can create this taste of the Mediterranean in their own kitchen. Ready to dive into this easy recipe that will have your friends asking for seconds? Let’s get started!
Why You’ll Love This Greek Potato Salad
Simplicity at Its Best: This recipe is straightforward and requires minimal cooking skills, making it perfect for anyone in a hurry or new to the kitchen.
Fresh, Bold Flavors: The lively combination of feta, olives, and herbs provides a mouthwatering experience that transports you straight to Greece with every bite.
Make-Ahead Marvel: You can prepare this salad in advance, letting the flavors meld beautifully, a true time-saver for busy days or gatherings.
Versatile Side Dish: Whether you’re hosting a barbecue or enjoying a quiet dinner, this dish pairs wonderfully with grilled meats or as part of a vibrant buffet.
Crowd-Pleasing Appeal: It’s a surefire hit among family and friends, guaranteed to impress even the pickiest of eaters—who doesn’t love creamy potatoes?
Embrace summer with this delightful Greek Potato Salad that offers a taste of the Mediterranean right on your plate—be sure to check out our Serving Suggestions for great pairings!
Greek Potato Salad Ingredients
For the Salad
- Baby Potatoes – A tender and creamy base that holds up beautifully in this Greek Potato Salad; larger potatoes can be used if cut to size.
- Kalamata Olives – Adds briny richness and umami; make sure they are pitted and halved for easy eating.
- Feta Cheese – Crumbled for that creamy texture and tangy flavor that melds perfectly with the potatoes.
- Red Onion – Offers a sharp bite and vibrant color; substitute with scallions for a milder flavor.
- Cherry Tomatoes – Bursting with sweet juice and bright color; grape tomatoes can be swapped if needed.
- Cucumber – Provides crunchy freshness that contrasts nicely with the creamy elements of the salad.
- Fresh Parsley – Lifts the dish with its herbaceous notes; cilantro can be used for a unique twist.
- Fresh Dill – Delivers aromatic notes typical of Greek recipes, tying the flavors together seamlessly.
For the Dressing
- Extra Virgin Olive Oil – Offers a rich, fruity flavor; a high-quality oil will enhance the overall taste.
- Red Wine Vinegar – Adds a tangy note that complements the richness of the salad beautifully.
- Dijon Mustard – Acts as an emulsifier, providing a slight heat that helps blend the dressing together.
- Dried Oregano – Delivers earthy Mediterranean flavor; fresh oregano can be a delightful alternative.
- Garlic Powder – Enhances flavor without overpowering; fresh garlic can be used as a substitute.
- Salt and Pepper – Essential for seasoning to enhance the overall flavor of the dish.
Enjoy making this Greek Potato Salad that is not only refreshing but also incredibly satisfying!
Step‑by‑Step Instructions for Greek Potato Salad
Step 1: Boil the Potatoes
Start by filling a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the baby potatoes to the boiling water and cook for 15–20 minutes, until they are fork-tender but not falling apart. You’ll know they’re done when you can easily pierce them with a knife.
Step 2: Cool and Cut the Potatoes
Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes. When they are cool enough to handle, cut them into halves or quarters, depending on their size. This will allow the Greek Potato Salad to have a delightful bite while helping the dressing cling to the potatoes beautifully.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together ½ cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, and ½ teaspoon of garlic powder. Season generously with salt and pepper to taste. The dressing should be smooth and well-emulsified, creating a rich base for your Greek Potato Salad.
Step 4: Combine Potatoes and Dressing
Add the cooled potato pieces to the bowl with the dressing. Using a spatula, gently fold the potatoes into the dressing, ensuring they are evenly coated without mashing them. The warm potatoes will absorb the flavors, making every bite of your Greek Potato Salad incredibly tasty.
Step 5: Add the Mix-Ins
Now, it’s time to incorporate the delicious additional ingredients! Gently fold in ¾ cup of halved Kalamata olives, 1 cup of crumbled feta cheese, ½ cup of thinly sliced red onion, ½ cup of chopped fresh parsley, and ¾ cup of cherry tomatoes. The fresh herbs and olives give the salad its signature Mediterranean flair.
Step 6: Chill the Salad
Cover your Greek Potato Salad with plastic wrap and refrigerate for at least one hour. This chilling period allows the flavors to meld beautifully and enhances the overall taste. If you have more time, letting it sit longer is even better!
Step 7: Final Toss and Serve
Before serving, give the salad a gentle toss to redistribute all the flavors. Taste and adjust with additional salt, pepper, or olive oil if necessary. Garnish with extra parsley or dill on top for a fresh and vibrant look, and enjoy your refreshing Greek Potato Salad!
Expert Tips for Greek Potato Salad
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Chill Time Matters: Allow the Greek Potato Salad to chill for at least an hour; the longer it sits, the better the flavors meld together for an even tastier dish.
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Watch Your Potatoes: Be careful not to overboil the potatoes; you want them tender but not mushy, maintaining that perfect shape for your salad.
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Fresh Herbs Rule: Utilize fresh herbs whenever possible. They add a vibrant flavor that enhances the overall appeal and freshness of your Greek Potato Salad.
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Taste as You Go: Always taste the dressing before combining it with the potatoes to adjust the seasoning and ensure it complements the other ingredients beautifully.
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Substitutions Are Okay: Don’t hesitate to make substitutions based on what’s available to you; fresh herbs, different types of cheese, or olives can create exciting variations of this classic dish.
Make Ahead Options
These Greek Potato Salad preparations are perfect for busy home cooks looking to save time! You can prepare the potatoes and dressing up to 24 hours in advance, storing them separately in the refrigerator. Simply boil your baby potatoes, cool, and cut them into halves before refrigerating. Whisk together the dressing (olive oil, vinegar, mustard, and seasonings), then store it in an airtight container as well. When you’re ready to serve, combine the chilled potatoes and dressing, gently fold in your olives, feta, and fresh veggies. This approach not only enhances the flavors but also ensures your Greek Potato Salad is just as delicious with minimal effort on the day of your gathering.
How to Store and Freeze Greek Potato Salad
Fridge: Store leftover Greek Potato Salad in an airtight container in the fridge for up to 3 days. Make sure to stir it gently before serving to rejuvenate flavors.
Freezer: While not ideal for freezing due to the creamy dressing, you can freeze the potatoes separately for up to 1 month. Thaw and mix with fresh ingredients later.
Reviving Leftovers: When ready to eat, add a splash of olive oil or red wine vinegar to the salad after refrigeration to refresh its vibrant taste.
Serving Cold: This salad is best enjoyed chilled, so keep it refrigerated until serving time for the most refreshing experience.
Greek Potato Salad Variations & Substitutions
Feel free to customize this Greek Potato Salad to match your taste and dietary preferences—get creative in the kitchen!
- Dairy-Free: Substitute feta with crumbled silken tofu or a dairy-free feta alternative for a creamy texture without the dairy.
- Gluten-Free: Ensure all ingredients, especially the Dijon mustard, are gluten-free. This makes the dish safe for those with gluten sensitivities.
- Herb Swaps: Replace dried oregano with Italian seasoning or fresh dill for a different herbaceous twist that complements the potato’s creaminess beautifully.
- Spicy Kick: Add finely chopped jalapeños or a sprinkle of red pepper flakes to the dressing for a subtle heat that liven up your Greek Potato Salad.
- Protein Boost: Toss in grilled chicken, chickpeas, or tuna to transform this salad into a fulfilling main dish that’ll keep you feeling satisfied.
- Crunchy Additions: Incorporate bell peppers or chopped radishes for an extra crunch that contrasts nicely with the creamy dressing and soft potatoes.
- Smoky Flavor: For a unique twist, add a dash of smoked paprika to the dressing—this will give your salad a lovely depth of flavor reminiscent of smoky Mediterranean dishes.
- Mediterranean Veggies: Mix in roasted artichokes or sun-dried tomatoes for added sweetness and flavor, creating a Mediterranean explosion in every bite.
Feel free to experiment with these variations! If you’re looking for more delicious ideas, check our suggestions for serving options and be inspired!
What to Serve with Greek Potato Salad
Transform your meal into a Mediterranean feast with the perfect accompaniments that highlight the zesty and refreshing flavors of this dish.
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Grilled Chicken Skewers: Tender, juicy chicken grilled to perfection makes an excellent protein partner, enhancing the flavors of the salad.
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Mediterranean Pita Bread: Soft and fluffy, pita bread is perfect for scooping up that luscious potato salad, adding delightful texture.
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Tzatziki Sauce: This cool, creamy yogurt dip with cucumbers pairs wonderfully with the Greek flavors, providing a refreshing contrast.
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Roasted Vegetables: Seasoned and caramelized, roasted veggies like bell peppers or zucchini add a colorful, earthy balance to the meal.
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Lemon Herb Quinoa: A light, zesty quinoa salad mirrors the Mediterranean theme, adding a nutritious grain option to your plate.
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Feta-Stuffed Peppers: These bright, flavorful peppers stuffed with creamy feta offer a delightful complement to the Greek Potato Salad’s rich textures.
For a satisfying finish, accompany the meal with a chilled glass of white wine or a light Mediterranean dessert like baklava, bringing sweetness to your culinary journey!
Greek Potato Salad Recipe FAQs
How do I choose the right potatoes for this recipe?
Absolutely! I recommend using baby potatoes for their tender and creamy texture. However, if they’re not available, you can opt for larger potatoes—just make sure to boil them until tender (about 15-20 minutes) and cut them into bite-sized pieces.
How can I store leftovers of my Greek Potato Salad?
Very simple! Keep your leftover Greek Potato Salad in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving to revive its flavors, adding a splash of olive oil or vinegar if needed.
Can I freeze Greek Potato Salad?
Freezing isn’t the best option for this salad due to the creamy dressing, but you can freeze the boiled potatoes on their own. To do this, let them cool completely before placing them in a freezer-safe container or bag. They can last up to 1 month in the freezer. When ready to use, simply thaw and toss them with fresh ingredients!
What if my potatoes turn mushy while boiling?
Oh dear, overcooked potatoes can be a bummer! To avoid this, keep an eye on them while boiling and check for doneness at the 15-minute mark. They should be fork-tender yet firm. If you find your potatoes too soft, they may mash up once mixed with the dressing, so aim for that perfect tender texture!
Is this Greek Potato Salad suitable for people with allergies?
Yes! However, keep in mind that this recipe contains cheese and olives, which some people may be allergic to. If you’re preparing it for guests, you can adjust by leaving out the feta or using lactose-free cheese. Always ask about dietary restrictions and make necessary adjustments!
What can I do to enhance the flavor profile of my salad?
To make your Greek Potato Salad even more exciting, try incorporating fresh herbs like basil or mint alongside the parsley and dill. You can also add roasted red peppers, artichokes, or even a hint of lemon zest for a citrusy kick—these variations truly elevate the dish!
Delicious Greek Potato Salad for a Refreshing Summer Dish
Ingredients
Equipment
Method
- Start by filling a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the baby potatoes and cook for 15–20 minutes until fork-tender but not falling apart.
- Drain the potatoes in a colander and let them cool for about 10 minutes. Cut them into halves or quarters.
- In a large mixing bowl, whisk together 1/2 cup of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste.
- Add the cooled potato pieces to the bowl with the dressing and gently fold the potatoes to coat.
- Fold in 3/4 cup of Kalamata olives, 1 cup of crumbled feta, 1/2 cup of sliced red onion, 1/2 cup of parsley, and 3/4 cup of cherry tomatoes.
- Cover with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
- Before serving, toss the salad gently and adjust seasoning if necessary. Garnish with extra parsley or dill.
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