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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Drain potatoes and allow them to cool slightly, then cut into bite-sized chunks to ensure even coating with the dressing.
- Transfer warm potato pieces into the prepared dressing, gently tossing to ensure complete coverage and absorption of flavors.
- Introduce finely chopped red onion, sliced Kalamata olives, halved cherry tomatoes, diced cucumber, and freshly chopped parsley and dill into the potato mixture.
- Crumble feta cheese over the salad and carefully fold ingredients together, maintaining the integrity of the potato pieces.
- Seal the bowl with a lid or plastic wrap and refrigerate for 60-90 minutes, allowing the flavors to develop and meld harmoniously.
- 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