Greek Potato Salad

If you’re craving a fresh, flavorful twist on a classic side dish, this Greek Potato Salad is just what you need. Bursting with Mediterranean ingredients like olive oil, lemon, herbs, and tangy feta, it’s a refreshing change from heavy, mayo-based potato salads. Perfect for picnics, potlucks, or as a light lunch on a sunny day.

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Why You’ll Love This Recipe
Light & Refreshing – No mayo here! Just olive oil, lemon, and bright herbs.
Mediterranean Flavor – Briny olives, creamy feta, and crisp veggies add tons of character.
Great for Warm Weather – It’s delicious served warm, room temp, or chilled.
Easy to Make – Simple, wholesome ingredients come together in under 30 minutes.
Perfect for Sharing – A crowd-pleaser that works for cookouts, BBQs, and casual dinners.

Ingredients You’ll Need

For the Salad:

• 2 lbs baby potatoes (gold or red), halved
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped (optional)

For the Dressing:

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Tools You’ll Need

• Large pot for boiling potatoes
• Colander
• Mixing bowl
• Whisk or jar for dressing
• Salad bowl or platter for serving

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Bring a large pot of salted water to a boil.
2. Add halved baby potatoes and cook for 10-12 minutes, or until fork-tender.
3. Drain the potatoes and let them cool for about 10 minutes.

Step 2: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
2. Taste and adjust seasoning if needed. Set aside to let the flavors meld.

Step 3: Assemble the Salad

1. Once the potatoes are slightly cooled, transfer them to a large mixing bowl.
2. Pour the dressing over the warm potatoes and gently toss to coat.
3. Add cherry tomatoes, cucumber, red onion, and olives. Toss again gently.
4. Sprinkle crumbled feta, chopped parsley, and dill over the top.
5. Gently stir to combine, being careful not to break the potatoes too much.

Step 4: Chill or Serve

1. You can serve this salad warm, at room temperature, or chilled.
2. If chilling, cover and refrigerate for at least 30 minutes to allow flavors to develop.
3. Before serving, give it a gentle toss and taste to adjust lemon, salt, or herbs if needed.

Tips for the Best Greek Potato Salad
Use Waxy Potatoes – Baby gold or red potatoes hold their shape best.
Dress While Warm – Potatoes absorb the dressing better when still warm.
Slice Onions Thin – This ensures they don’t overpower the other ingredients.
Let it Marinate – Letting the salad sit (even just 30 minutes) enhances the flavor.
Add Protein – For a heartier meal, add grilled chicken or chickpeas.

Serving Suggestions
Grilled Meats – Pairs wonderfully with chicken, beef, or lamb.
Wraps & Sandwiches – Serve alongside gyros, pita wraps, or grilled paninis.
Mediterranean Platters – Add hummus, pita bread, and tzatziki for a full spread.
Picnic Plates – It’s a great side dish for BBQs, picnics, or outdoor gatherings.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Avoid Freezing: Potatoes don’t freeze well once dressed.

Reheating:
This salad is best enjoyed cold or at room temperature, but you can gently warm it in the microwave for 30 seconds if preferred.

Frequently Asked Questions

1. Can I make this salad ahead of time?
Yes! In fact, it tastes even better after sitting for a few hours in the fridge.

2. What can I substitute for feta?
Try crumbled goat cheese or leave it out entirely for a dairy-free version.

3. Can I use large potatoes instead of baby ones?
Yes, just chop them into evenly sized chunks to ensure even cooking.

4. What if I don’t like olives?
Simply leave them out or substitute with capers for a similar briny kick.

5. Is this recipe gluten-free?
Yes, it’s naturally gluten-free and perfect for anyone avoiding gluten.

Final Thoughts
Greek Potato Salad is a bright, flavorful dish that’s perfect for any occasion—from backyard BBQs to light weekday lunches. It’s healthy, simple to prepare, and brings the sunny flavors of the Mediterranean right to your table. Once you try it, it might just become your go-to potato salad recipe.

Make it once, and it’ll be in your regular rotation all year long. Don’t forget to leave a review and share your version with friends and family!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 280 | Protein: 6g | Carbohydrates: 24g | Fat: 18g | Fiber: 3g | Sodium: 420mg

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