Greek Potato Salad Recipe
Introduction
Greek Potato Salad is a fresh, flavorful twist on a classic side dish. Loaded with tender potatoes, tangy feta, briny olives, and vibrant herbs, it’s perfect for summer gatherings or a light meal any time of year.
Ingredients
- 2 pounds baby yellow potatoes
- 1 Tablespoon + 1 teaspoon kosher salt, divided
- ½ Cup red onion, diced
- 3 green onions, thinly sliced
- ½ Cup fresh dill
- ½ Cup Italian parsley, chopped
- ⅔ Cup kalamata olives
- ½ Cup Feta cheese
- For the dressing:
- ⅓ Cup red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons ground mustard
- 1 ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ Cup olive oil
Instructions
- Step 1: Cut the potatoes into bite-sized pieces.
- Step 2: Add the potatoes to a large pot filled with cool water and 1 tablespoon of salt. Bring to a boil and cook for about 10 minutes until the potatoes are just fork tender.
- Step 3: Drain the potatoes and set them aside to cool for about 10 minutes.
- Step 4: While the potatoes are cooling, prepare the dressing. In a small bowl or jar, combine the red wine vinegar, garlic, ground mustard, dried oregano, black pepper, olive oil, and the remaining 1 teaspoon of salt. Mix well to blend.
- Step 5: Place the cooled potatoes in a large bowl. Add the diced red onion, sliced green onions, dill, parsley, kalamata olives, feta cheese, and dressing.
- Step 6: Stir gently but thoroughly to coat the potatoes evenly with the dressing and combine all the ingredients.
- Step 7: Serve the Greek Potato Salad warm or at room temperature for the best flavor.
Tips & Variations
- Use waxy potatoes, like baby yellow or red potatoes, to keep the salad firm and prevent it from becoming mushy.
- For extra tang, add a squeeze of fresh lemon juice to the dressing.
- Substitute Kalamata olives with green olives if preferred.
- Chill the salad before serving for a refreshing cold version perfect for hot days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it chills. To enjoy warm, let the salad sit at room temperature for 15–20 minutes before serving or gently warm it in a microwave-safe dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, the salad can be made a few hours in advance and refrigerated. This allows the flavors to meld beautifully. Just bring it to room temperature before serving if you prefer it warm.
What can I use if I don’t have fresh dill or parsley?
If fresh herbs aren’t available, dried dill or parsley can be used in smaller amounts—about one-third the fresh quantity—though fresh herbs provide the best flavor and brightness.
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Greek Potato Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Potato Salad is a vibrant and flavorful side dish featuring tender baby potatoes tossed with a tangy red wine vinegar dressing, fresh herbs, kalamata olives, and creamy feta cheese. Perfect for warm weather gatherings or as a Mediterranean-inspired accompaniment to your meals.
Ingredients
Potato Salad
- 2 pounds baby yellow potatoes
- 1 tablespoon kosher salt, divided
- ½ cup red onion, diced
- 3 green onions, thinly sliced
- ½ cup fresh dill
- ½ cup Italian parsley, chopped
- ⅔ cup kalamata olives
- ½ cup feta cheese
Dressing
- ⅓ cup red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons ground mustard
- 1½ teaspoons dried oregano
- ½ teaspoon black pepper
- ½ cup olive oil
- 1 teaspoon kosher salt (remaining salt)
Instructions
- Prepare Potatoes: Cut the baby yellow potatoes into bite-sized pieces, ensuring they are evenly sized for consistent cooking.
- Cook Potatoes: Place the cut potatoes in a large pot and cover with cool water. Add 1 tablespoon of kosher salt. Bring the water to a boil and cook for about 10 minutes or until the potatoes are just fork tender but not mushy.
- Drain and Cool: Drain the potatoes well and set them aside to cool for approximately 10 minutes to allow them to firm up slightly.
- Make Dressing: In a small bowl or jar, combine the red wine vinegar, minced garlic, ground mustard, dried oregano, black pepper, olive oil, and the remaining 1 teaspoon kosher salt. Whisk or shake well until the dressing is fully emulsified and flavorful.
- Combine Ingredients: In a large mixing bowl, add the cooled potatoes, diced red onion, sliced green onions, fresh dill, chopped Italian parsley, kalamata olives, and crumbled feta cheese.
- Toss Salad: Pour the prepared dressing over the potato and herb mixture. Gently toss everything together until the potatoes are evenly coated with the dressing and all ingredients are well incorporated.
- Serve: Serve the Greek Potato Salad warm or at room temperature as a delicious side dish that complements Mediterranean or grilled meals.
Notes
- This salad is best served warm or at room temperature, but it can also be chilled for a refreshing cold salad.
- If you prefer, use red potatoes or Yukon gold potatoes as an alternative to baby yellow potatoes.
- For a less salty version, reduce the salt quantity or choose low-sodium feta cheese.
- Chopping the herbs fresh enhances the flavor profile significantly.
- The salad can be made a few hours ahead to allow flavors to meld; just toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, Mediterranean potato salad, feta potato salad, kalamata olives salad, herb potato salad
