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This Greek Potato Salad bursts with fresh flavors and a satisfying combination of textures. The creamy potatoes pair perfectly with crisp veggies and a zesty dressing for a dish that works just as well at picnics as for weekday lunches.
The first time I made this Greek Potato Salad was for a family picnic at the park. It has quickly become a favorite for potlucks and sunny afternoons because everyone loves how light but filling it is.
Ingredients
- Potatoes this is the heart of the salad choose waxy varieties like Yukon Gold or Red for best texture
- Red onion delivers a subtle bite and a splash of color slice it thin for a milder taste
- Kalamata olives add briny richness buy pitted olives for easier prep
- Cherry tomatoes offer pop and sweetness look for ripe and firm ones
- Cucumber brings cool crunch seed and dice it for best flavor
- Fresh parsley adds vibrancy buy flat leaf parsley for a more pronounced taste
- Fresh dill gives an unmistakable Greek character buy fragrant sprigs and chop just before using
- Extra virgin olive oil forms the flavor backbone of the dressing pick a good quality bottle for best results
- Red wine vinegar brings zing and balances the oil use a sharp bright vinegar
- Dijon mustard binds the dressing and adds a faint tang choose smooth Dijon for easy mixing
- Salt and pepper tie everything together season to taste and use flaky salt if possible
- Feta cheese for a creamy tang buy a block and crumble by hand for best texture or skip for dairy free
Step-by-Step Instructions
- Boil the Potatoes
- Cook your peeled and cubed potatoes in a large pot of salted water for about 10 to 15 minutes until they are fork tender but not mushy. Drain them well and allow them to cool slightly so they soak up the dressing.
- Mix the Dressing
- In a spacious mixing bowl whisk together the extra virgin olive oil with the red wine vinegar Dijon mustard salt and pepper. Make sure the mixture is fully emulsified so the flavor coats every bite.
- Coat the Potatoes
- Add the warm potatoes directly to the dressing in the bowl. Gently toss until each chunk is well coated. Doing this while the potatoes are still warm helps them absorb the maximum flavor.
- Add the Vegetables and Herbs
- Now toss in the thinly sliced red onion Kalamata olives halved cherry tomatoes diced cucumber chopped parsley and chopped dill. Use gentle folding motions to keep everything intact.
- Fold in the Feta
- If using the feta carefully fold it into the salad at this point. Large chunks provide creamy bites throughout but be gentle to avoid smashing the potatoes.
- Chill and Marry the Flavors
- Cover the salad and refrigerate for at least an hour. This step allows all the fresh flavors to blend and makes the salad even better when served cold.
- Final Seasoning Touch
- Before serving check the seasoning and adjust with extra salt pepper or a pinch more vinegar as needed. Garnish with an extra sprinkle of herbs for a pretty finish.
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Dill has always been my personal favorite in this salad because it transforms the dish from ordinary to distinctly Greek. I remember making this for my grandmother and seeing her smile as she tasted that fresh dill flavor made it all worth it.
Storage Tips
Store Greek Potato Salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days. To keep herbs looking vibrant try adding an extra pinch of parsley just before serving.
Ingredient Substitutions
If you do not have Kalamata olives black olives work in a pinch though the flavor is a little milder. For extra crunch swap in radishes for cucumber. Goat cheese is a lovely sub for feta if that is what you have on hand.
Serving Suggestions
Serve this salad slightly chilled alongside grilled fish or chicken for a complete meal. It is also great spooned over a bed of leafy greens or tucked in a pita wrap for lunch.
A Bite of History
Greek Potato Salad is a Mediterranean twist on classic potato salads. Using plenty of olive oil fresh herbs and no mayo it reflects the sunlit flavors of the Greek countryside and is perfect for warm weather gatherings.
Recipe Questions & Answers
- → What type of potatoes work best?
Waxy potatoes such as Yukon Gold, red, or new potatoes hold their shape well and absorb dressing nicely.
- → Can the salad be made ahead of time?
Yes, it actually improves after a few hours of chilling as the flavors meld beautifully together.
- → Is feta cheese necessary?
Feta is optional. It adds creaminess and extra flavor, but the salad is delicious without it.
- → What should I serve with this salad?
It pairs well with grilled chicken, fish, or can be enjoyed as a light vegetarian main course.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to 3 days. Stir gently before serving to refresh flavors.