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
Scale
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
