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Greek Potato Salad is a fresh twist on the classic. Imagine tender potatoes mingling with crisp cucumber, tangy feta cheese, and briny kalamata olives. This dish bursts with Mediterranean flavors, perfect for a light lunch or a side at your next BBQ. The red wine vinegar and olive oil dressing ties everything together beautifully. Dive into this easy-to-make, vibrant salad that will leave your taste buds dancing.
Greek Potato Salad Recipe
Ingredients:
- 4 cups potatoes, peeled and cubed
- 1 cup red onion, finely chopped
- 1 cup cucumber, diced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- to taste salt and pepper
Instructions:
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, combine the potatoes, red onion, cucumber, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Pour over the potato mixture and toss to coat.
- Season with salt and pepper to taste. Serve chilled or at room temperature.
What You Will Need
Read more: Greek Pasta Salad Recipe
What you will need to make Greek Potato Salad
- Potatoes: Boiled and cubed, they form the hearty base, absorbing flavors from the dressing and other ingredients.
- Red onion: Adds a sharp, tangy bite, balancing the creamy and salty elements in the salad.
- Cucumber: Provides a refreshing crunch, lightening the overall texture and adding a fresh taste.
- Kalamata olives: These bring a briny, rich flavor, enhancing the Mediterranean essence of the dish.
- Feta cheese: Crumbled feta adds a creamy, salty contrast, making the salad more indulgent.
- Olive oil: Acts as the base for the dressing, adding richness and helping to meld all the flavors together.
- Red wine vinegar: Offers a tangy acidity, cutting through the richness and brightening the overall taste.
- Dried oregano: Adds an earthy, aromatic note, tying together the Mediterranean flavors in the salad.
Tools and Instruments Required
What tools/instruments will be needed to make Greek Potato Salad Recipe
- Large pot: Needed to boil the potatoes until tender, ensuring they cook evenly and are easy to mix with other ingredients.
- Mixing bowl: Essential for combining all the ingredients, allowing for even distribution of flavors and textures.
- Whisk: Useful for blending the olive oil, red wine vinegar, and oregano into a smooth dressing.
- Knife: Required for chopping the red onion, dicing the cucumber, and slicing the olives.
- Cutting board: Provides a stable surface for safely cutting and preparing the vegetables.
Greek Potato Salad
A refreshing and flavorful Greek potato salad perfect for any meal.
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Ingredients:
Main Ingredients
- 4 cups potatoes, peeled and cubed
- 1 cup red onion, finely chopped
- 1 cup cucumber, diced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- to taste salt and pepper
Instructions:
- 1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- 2. In a large mixing bowl, combine the potatoes, red onion, cucumber, olives, and feta cheese.
- 3. In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Pour over the potato mixture and toss to coat.
- 4. Season with salt and pepper to taste. Serve chilled or at room temperature.
Notes:
This salad is best when allowed to sit for a few hours to let the flavors meld.
Read more: Sweet Potato Potato Salad Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Boil potatoes, cool, and store in an airtight container in the fridge for up to 2 days.
- Chop veggies and store separately in the fridge.
- Mix dressing and keep in a sealed jar in the fridge.
- Combine all ingredients just before serving.
Freezing Instructions
- Boil and cool potatoes, then freeze in a single layer on a baking sheet.
- Transfer frozen potatoes to a freezer bag, removing as much air as possible.
- Thaw in the fridge overnight before using.
- Do not freeze veggies or dressing; prepare fresh when ready to serve.
Adding a pinch of sugar to the dressing can balance the acidity of the red wine vinegar and enhance the overall flavor of the Greek potato salad.
Frequently Asked Questions
FAQ:
How long does it take to make this Greek Potato Salad?
It takes about 30-40 minutes, including boiling and cooling the potatoes.
Can I make this salad ahead of time?
Yes, you can make it a day in advance. Just keep it refrigerated.
What type of potatoes work best for this recipe?
Waxy potatoes like red or Yukon Gold hold their shape well.
Can I add other vegetables to this salad?
Absolutely! Bell peppers or cherry tomatoes make great additions.
Is there a substitute for feta cheese?
You can use goat cheese or even a mild blue cheese as alternatives.
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