Greek Potato Salad Fresh Flavor (Printable Version)
Tender potatoes tossed with olives, garden veggies, and fresh herbs in a bright, tangy dressing.
# What You'll Need:
→ Salad Base
01 -
1 kg potatoes, peeled and cubed
02 -
1/2 red onion, thinly sliced
03 -
1/2 cup Kalamata olives, pitted and sliced
04 -
1/2 cup cherry tomatoes, halved
05 -
1 cucumber, seeded and diced
06 -
1/4 cup fresh parsley, chopped
07 -
1/4 cup fresh dill, chopped
→ Dressing
08 -
1/3 cup extra virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon Dijon mustard
11 -
Salt and pepper to taste
→ Topping
12 -
100 g feta cheese, crumbled (optional)
# Steps to Follow:
01 -
Place cubed potatoes in a pot of salted water. Boil until tender, approximately 10–15 minutes. Drain and allow to cool slightly.
02 -
In a large mixing bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until the dressing is emulsified.
03 -
Add the warm, drained potatoes to the bowl with dressing. Gently toss to ensure each piece is evenly coated.
04 -
Add sliced red onion, Kalamata olives, cherry tomatoes, diced cucumber, chopped parsley, and chopped dill to the bowl. Mix carefully to combine all components.
05 -
If desired, gently fold in crumbled feta cheese for a creamy, tangy finish.
06 -
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and intensify.
07 -
Before serving, taste and adjust seasoning if needed. Garnish with extra herbs for an aromatic presentation.
# Additional Notes:
01 -
For optimal flavor, use potatoes that hold their shape after boiling, such as waxy varieties. Allowing the salad to rest before serving enhances its taste and texture.