Zesty Greek Potato Salad Recipe: Fresh, Bright, and Flavorful

Potatoes take center stage in this vibrant Greek potato salad that bursts with Mediterranean flavors.

Crisp herbs and tangy feta cheese dance across each delectable bite.

The classic combination of fresh ingredients creates a refreshing side dish perfect for summer gatherings.

Zesty lemon and olive oil mingle with tender potatoes, creating a delightful harmony of tastes.

Red onions and fresh dill add a punch of color and robust flavor to this classic recipe.

Each forkful promises a delicious journey through Greek culinary traditions.

You’ll want to savor every mouthwatering spoonful of this incredible salad.

FAQs

• What makes Greek potato salad different from traditional potato salad?

Greek potato salad uses Mediterranean ingredients like Kalamata olives, red wine vinegar, and fresh herbs, creating a tangy and vibrant flavor profile that’s lighter and more herbaceous than mayonnaise-based versions.

• Can I make this salad ahead of time?

Yes, Greek potato salad actually tastes better when prepared in advance. Refrigerating for 1-2 hours allows the flavors to blend and intensify, making it perfect for meal prep or potlucks.

• Is this potato salad served warm or cold?

This potato salad is typically served chilled or at room temperature. After mixing ingredients, refrigerate for at least an hour to enhance the flavors and serve cool.

Greek Potato Salad: Reasons to Make It Again

• Whip up this delightful Greek potato salad with minimal cooking skills, perfect for beginners looking to impress.
• Enjoy a zesty combination of tangy olives, fresh herbs, and creamy feta that transports your taste buds to the Greek islands.
• Serve as a refreshing side dish at barbecues, potlucks, or picnics, guaranteed to be a hit with family and friends.
• Packed with vegetables and herbs, this salad offers a nutritious alternative to traditional heavy potato salads, supporting a balanced diet.

What Goes In Greek Potato Salad

• Potatoes: Starchy vegetables that form the hearty foundation of this Greek-style salad.

• Olive Oil, Red Wine Vinegar: Rich and tangy liquids that create a classic Mediterranean-style dressing.
• Dijon Mustard: Provides a subtle sharp flavor and helps emulsify the dressing.
• Salt, Pepper: Essential seasonings that enhance the overall taste profile.

• Red Onion: Adds a sharp and crisp texture to the salad.
• Kalamata Olives: Salty and briny Mediterranean olives that provide a distinctive Greek flavor.
• Cherry Tomatoes: Sweet and juicy elements that add color and freshness.
• Cucumber: Crisp vegetable that brings a cool and light texture to the salad.
• Parsley, Dill: Fresh herbs that contribute bright and aromatic notes to the dish.

• Feta Cheese: Creamy and tangy cheese that adds a traditional Greek touch to the salad.

Gather These: Greek Potato Salad Tools

• Large pot: For boiling potatoes evenly and efficiently.
• Colander: To drain potatoes after boiling.
• Large mixing bowl: Perfect for preparing dressing and combining ingredients.
• Whisk: Essential for blending dressing ingredients smoothly.
• Cutting board: Needed for chopping vegetables and herbs.
• Sharp knife: For precise vegetable and herb cutting.
• Measuring spoons: Helpful for accurately measuring salt, pepper, and seasonings.

Making Greek Potato Salad, Start to Finish

Step 1: Boil Potatoes Softly

Place potatoes in a large pot of salted water.

Cook until tender and easily pierced with a fork, typically between 10-15 minutes.

Carefully drain the potatoes and allow them to cool slightly so they are warm but not hot.

Step 2: Whisk Vibrant Dressing

• Extra virgin olive oil
• Red wine vinegar
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

Whisk these ingredients until they create a smooth, well-blended dressing with a tangy flavor.

Step 3: Coat Potatoes Gently

Transfer warm potatoes into the prepared dressing.

Carefully toss the potatoes, ensuring each piece gets evenly coated with the zesty mixture.

Step 4: Toss Colorful Mediterranean Vegetables

• Diced red onion
• Sliced Kalamata olives
• Halved cherry tomatoes
• Chopped cucumber
• Fresh parsley
• Chopped dill

Gently mix all components to distribute flavors evenly.

Step 5: Sprinkle Creamy Feta

If desired, crumble feta cheese over the salad.

Fold the cheese delicately into the mixture to prevent breaking the soft cheese.

Step 6: Chill And Marinate

Cover the salad and refrigerate for at least one hour.

This waiting period allows the flavors to blend and intensify.

Step 7: Final Touch And Serve

Before serving, taste the salad and adjust seasonings if needed.

Optional: Garnish with additional fresh herbs for extra brightness.

Quick Tips for Perfect Greek Potato Salad

• Use waxy potatoes like Yukon Gold or red potatoes that hold their shape and don't turn mushy when boiled.
• Taste the dressing before adding potatoes and adjust vinegar or olive oil to create a balanced, tangy flavor that complements the vegetables.
• Chop vegetables right before mixing to maintain their crisp texture and prevent them from releasing excess water into the salad.
• Let the salad sit at room temperature for 15-20 minutes before serving to enhance the flavors and soften the herbs.
• Replace feta with dairy-free alternatives like vegan cheese or nutritional yeast for a plant-based version of this classic Greek salad.

Switch It Up: Greek Potato Salad Styles

• Mediterranean Quinoa Swap: Replace potatoes with cooked quinoa for a protein-packed, gluten-free alternative that maintains the classic Greek flavor profile.
• Vegan Greek Potato Salad: Omit feta cheese and use vegan feta or nutritional yeast for a plant-based version that keeps the zesty Mediterranean essence.
• Roasted Potato Variation: Instead of boiling, roast potatoes with olive oil and herbs for a crispy exterior and deeper, caramelized flavor that adds complexity to the traditional recipe.
• Low-Carb Cauliflower Option: Substitute potatoes with roasted cauliflower florets to create a lighter, low-carbohydrate version that still captures the Greek salad spirit.

What Goes Well with Greek Potato Salad

• Picnic Perfect Plate: Pack this Greek potato salad in a portable container for outdoor meals, creating a refreshing Mediterranean-style side dish that stays cool and delicious.
• Mediterranean Mezze Companion: Serve alongside grilled meats, pita bread, and hummus to create a complete Greek-inspired spread that showcases the salad's vibrant flavors.
• Fresh Summer Side: Present chilled as a light accompaniment to barbecue dishes, letting the herb-infused potatoes complement grilled chicken, fish, or lamb with its zesty profile.
• Brunch Brilliance: Offer as a sophisticated breakfast or brunch item next to frittatas, quiches, or eggs, adding a colorful and tangy element to the morning meal.

Save Greek Potato Salad for Tomorrow

• Store leftover Greek potato salad in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Do not freeze this salad, as potatoes and fresh vegetables become mushy and lose their crisp texture when thawed.
• Enjoy the salad cold straight from the refrigerator for best taste. If you prefer it slightly warm, gently microwave in short 15-second intervals, stirring between each to prevent uneven heating.
• Before eating, give the salad a quick stir and potentially add a splash of olive oil or a sprinkle of fresh herbs to revive the flavors and restore moisture.

Greek Potato Salad Recipe

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4.6 from 9 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Greek potato salad combines crisp vegetables with tangy feta and herbs from Mediterranean kitchens. Creamy potatoes and zesty dressing create a refreshing side dish you’ll crave at summer gatherings.

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Ingredients

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Main Ingredients:

• 1 kg (2.2 pounds) potatoes, peeled and cubed
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, seeded and diced

Fresh Herbs:

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Dressing and Cheese:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 100 g (3.5 ounces) feta cheese, crumbled (optional)

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Instructions

1. Fill a pot with salted water and bring to a boil. Submerge whole potatoes and cook for 12-15 minutes until fork-tender, avoiding overcooking.
2. While potatoes are cooking, create the dressing by whisking olive oil, red wine vinegar, Dijon mustard, salt, and freshly ground black pepper in a spacious mixing bowl.
3. Drain potatoes and allow them to cool slightly, then cut into bite-sized chunks to ensure even coating with the dressing.
4. Transfer warm potato pieces into the prepared dressing, gently tossing to ensure complete coverage and absorption of flavors.
5. Introduce finely chopped red onion, sliced Kalamata olives, halved cherry tomatoes, diced cucumber, and freshly chopped parsley and dill into the potato mixture.
6. Crumble feta cheese over the salad and carefully fold ingredients together, maintaining the integrity of the potato pieces.
7. Seal the bowl with a lid or plastic wrap and refrigerate for 60-90 minutes, allowing the flavors to develop and meld harmoniously.
8. Before serving, taste the salad and adjust seasoning with additional salt and pepper if needed. Garnish with extra herbs for a fresh, vibrant presentation.

Notes

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture, as they hold their shape well when boiled and mixed.
• Let potatoes cool slightly before mixing with dressing to prevent them from becoming mushy and absorb flavors more effectively.
• For a lighter version, replace some olive oil with Greek yogurt or use less feta cheese to reduce calories.
• Make this salad gluten-free and vegan by omitting feta and ensuring all ingredients are certified gluten-free.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 10 mg