This tasty Greek Potato Salad is quick and easy to make, taking just 25 minutes! With fresh potatoes, juicy tomatoes, crunchy cucumbers, and tangy feta cheese, it’s a winner for any meal!
What I love about this salad is how colorful and fresh it looks on the table. Plus, it’s perfect for sharing with friends—though I might keep a little extra for myself! 😄
Key Ingredients & Substitutions
Potatoes: Small yellow potatoes are the star here. They’re creamy and perfect for a salad. You can swap them for red potatoes if you prefer a different flavor. Just make sure they’re small and hold their shape well.
Kalamata Olives: These olives bring a rich, tangy taste. If you can’t find them, green olives can work too. Just remember that the flavor will be a bit milder. I personally love using a mix of both for added texture!
Feta Cheese: Feta adds a salty, creamy element to the salad. If you want a dairy-free option, try using a vegan feta cheese. For a different twist, crumbled goat cheese can be delightful too.
Dill: Fresh dill enhances the salad’s flavor beautifully. If fresh dill isn’t available, dried dill can be used, but reduce the amount by half since it’s more concentrated. I enjoy adding extra fresh herbs, like parsley or mint, for a unique flavor.
How Do I Cook Potatoes Just Right for a Salad?
Cooking the potatoes correctly is key to making a great Greek potato salad. You want them tender but not mushy. Here’s how to get it just right:
- Start with cold water in a large pot and add a pinch of salt. This helps evenly cook the potatoes.
- Bring the water to a boil, then add the halved potatoes. Boil them for about 15-20 minutes until you can easily pierce them with a fork.
- As soon as they are tender, drain them and let them cool slightly. Using warm potatoes helps them soak up the flavors from the dressing better!
How to Make Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds small yellow potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup capers, drained
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Greek potato salad takes about 25 minutes to prepare. You’ll spend some time cooking the potatoes and then mixing together the dressing and ingredients. It’s quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by filling a large pot with water and bringing it to a boil over high heat. Once boiling, carefully add the halved yellow potatoes along with a pinch of salt. Cook the potatoes until they are tender when pierced with a fork, which should take about 15-20 minutes. After they are done, drain and set them aside to cool slightly.
2. Making the Dressing:
While the potatoes are cooking, grab a small bowl and whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Whisk until the dressing is well combined and smooth. This will give a nice tangy flavor to your salad!
3. Combining the Ingredients:
In a large mixing bowl, add the warm potatoes that you cooked earlier. Then, toss in the Kalamata olives, sliced red onion, chopped sun-dried tomatoes, drained capers, crumbled feta cheese, and fresh dill. It’s starting to look like a Mediterranean feast!
4. Dressing the Salad:
Now it’s time to add that delicious dressing you made! Pour the dressing over the potato mixture and gently toss everything together. Make sure all the ingredients are nicely coated without breaking the potatoes apart.
5. Serving Your Salad:
Give the salad a taste and add more salt and pepper if needed to suit your liking. You can enjoy this Greek potato salad warm or at room temperature. Serve it as a side dish with your favorite meal and enjoy!
Can I Substitute Different Potatoes for This Recipe?
Absolutely! While small yellow potatoes are preferred for their creamy texture, you can also use red potatoes or baby Yukon gold potatoes. Just keep the cooking time similar to ensure they’re tender!
How Can I Make This Salad Vegan?
To make this potato salad vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative. You can also try adding diced avocado for creaminess!
Can I Make This Salad Ahead of Time?
Yes, you can! Prepare the salad up to a day in advance. Just keep the dressing separate and add it right before serving to maintain the freshest flavor and texture. Store it in an airtight container in the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, give it a gentle toss and taste—if it needs a little zest, add a splash of vinegar before serving!
