Greek Potato Salad: The Ultimate Recipe for Summer

Greek potato salad: prepare to be transported to a sun-drenched taverna overlooking the Aegean Sea with every single bite! Forget the heavy, mayonnaise-laden potato salads of your childhood. This vibrant and refreshing twist on a classic side dish is bursting with the bright, bold flavors of the Mediterranean. Imagine tender potatoes mingling with juicy tomatoes, crisp cucumbers, briny Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-herb vinaigrette. Are you drooling yet?

While the exact origins of potato salad are debated, potatoes themselves have a rich history in Europe, and variations of potato salad have popped up across the continent. This Greek version, however, distinguishes itself with its distinctly Mediterranean ingredients and light, healthy dressing. It’s a celebration of fresh, seasonal produce and simple, yet impactful, flavors.

People adore Greek potato salad for its incredible taste and texture. The combination of creamy potatoes, crunchy vegetables, and salty cheese is simply irresistible. But beyond the deliciousness, it’s also incredibly easy to make and perfect for potlucks, barbecues, or a light lunch. Plus, it’s a naturally gluten-free and vegetarian-friendly option, making it a crowd-pleaser for everyone at the table. Get ready to experience potato salad like never before!

Ingredients:

• Potatoes: 2 lbs Yukon Gold potatoes, or red potatoes, scrubbed and cut into 1-inch cubes
• Red Onion: 1/2 medium red onion, thinly sliced
• Kalamata Olives: 1/2 cup Kalamata olives, pitted and halved
• Cucumber: 1 English cucumber, peeled, seeded, and diced
• Cherry Tomatoes: 1 pint cherry tomatoes, halved or quartered if large
• Feta Cheese: 4 oz feta cheese, crumbled
• Fresh Oregano: 2 tablespoons fresh oregano, chopped
• Fresh Parsley: 2 tablespoons fresh parsley, chopped
• Lemon Juice: 1/4 cup fresh lemon juice
• Olive Oil: 1/3 cup extra virgin olive oil
• Garlic: 2 cloves garlic, minced
• Dried Oregano: 1 teaspoon dried oregano
• Salt: To taste
• Black Pepper: To taste

Preparing the Potatoes:

1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them, as they will become mushy.
2. Drain the Potatoes: Once the potatoes are cooked, drain them immediately in a colander. Let them cool slightly while you prepare the dressing. This will prevent them from absorbing too much dressing and becoming soggy.

Making the Greek Dressing:

1. Combine the Dressing Ingredients: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Taste and adjust the seasonings as needed. I usually add a little extra lemon juice for a brighter flavor.
2. Emulsify the Dressing: Whisk the dressing vigorously until it is well combined and slightly emulsified. This will help the dressing cling to the potatoes and other ingredients. You can also use a small jar with a lid to shake the dressing until it’s emulsified.

Assembling the Greek Potato Salad:

1. Combine the Potatoes and Vegetables: In a large bowl, gently combine the slightly cooled potatoes, sliced red onion, Kalamata olives, diced cucumber, and halved cherry tomatoes. Be careful not to mash the potatoes.
2. Add the Dressing: Pour the Greek dressing over the potato and vegetable mixture. Gently toss to coat everything evenly. Make sure all the potatoes and vegetables are nicely coated with the dressing.
3. Incorporate the Herbs and Feta: Add the chopped fresh oregano and fresh parsley to the salad. Gently toss again to distribute the herbs. Finally, crumble the feta cheese over the top of the salad.
4. Chill the Salad (Optional): For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together. However, you can also serve it immediately if you’re short on time. I find that chilling it for a couple of hours really enhances the taste.
5. Adjust Seasonings: Before serving, taste the salad and adjust the seasonings as needed. You may want to add a little more salt, pepper, or lemon juice to taste.

Tips and Variations:

• Potato Variety: While I prefer Yukon Gold or red potatoes for this salad, you can also use other types of potatoes, such as fingerling potatoes or new potatoes. Just be sure to adjust the cooking time accordingly.
• Adding Protein: For a heartier salad, you can add grilled chicken, shrimp, or chickpeas.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the dressing.
• Vinegar Option: Some people like to add a splash of red wine vinegar to the dressing for extra tang. If you want to try this, add about 1 tablespoon of red wine vinegar along with the lemon juice.
• Bell Peppers: Diced bell peppers (red, yellow, or orange) can add a nice crunch and sweetness to the salad.
• Sun-Dried Tomatoes: For a more intense flavor, add some oil-packed sun-dried tomatoes, drained and chopped.
• Make it Vegan: To make this salad vegan, simply omit the feta cheese or substitute it with a vegan feta alternative.
• Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will actually improve as it sits. Just be sure to give it a good toss before serving.

Serving Suggestions:

This Greek potato salad is a perfect side dish for grilled meats, fish, or chicken. It’s also great for picnics, potlucks, and barbecues. You can also serve it as a light lunch or dinner on its own. I love to serve it with a dollop of Greek yogurt or tzatziki sauce on top.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 300-350 per serving
• Fat: 20-25g
• Saturated Fat: 5-7g
• Cholesterol: 20-30mg
• Sodium: 400-500mg
• Carbohydrates: 25-30g
• Fiber: 3-5g
• Sugar: 5-7g
• Protein: 5-7g

Why This Recipe Works:

This Greek potato salad recipe is a winner because it combines the creamy texture of potatoes with the bright, fresh flavors of Greek cuisine. The lemon juice and olive oil dressing adds a tangy and savory element, while the feta cheese and herbs provide a salty and aromatic finish. The combination of textures and flavors is simply irresistible. Plus, it’s a relatively healthy and easy-to-make dish that’s perfect for any occasion.

Troubleshooting:

• Potatoes are too mushy: Make sure you don’t overcook the potatoes. They should be tender but still hold their shape.
• Salad is too dry: Add a little more olive oil or lemon juice to the dressing.
• Salad is too bland: Add more salt, pepper, or dried oregano to the dressing. You can also add a pinch of red pepper flakes for a little heat.
• Feta cheese is too salty: Rinse the feta cheese under cold water before crumbling it into the salad.

Storing Leftovers:

Store any leftover Greek potato salad in an airtight container in the refrigerator for up to 2 days. The salad may become a little watery as it sits, so you may want to drain off any excess liquid before serving. Give it a good toss before serving to redistribute the dressing and flavors.

Enjoy!

I hope you enjoy this delicious and easy Greek potato salad recipe! It’s one of my go-to dishes for summer gatherings and potlucks. Let me know in the comments below if you try it and what you think!

Conclusion:

This isn’t just another potato salad recipe; it’s a vibrant, flavorful journey to the Mediterranean, right from your kitchen! I truly believe this Greek potato salad is a must-try because it’s so much more than just potatoes and mayonnaise. The bright lemon dressing, the salty Kalamata olives, the creamy feta, and the fresh herbs all combine to create a symphony of flavors that will tantalize your taste buds. It’s a refreshing change from the usual heavy, mayonnaise-laden versions, and honestly, once you try it, you might never go back!

But the best part? It’s incredibly versatile! I love serving it chilled as a side dish at barbecues, picnics, or even a simple weeknight dinner. It pairs perfectly with grilled chicken, fish, or lamb. Imagine serving it alongside some juicy souvlaki – pure bliss! You could also add some grilled shrimp or chickpeas to make it a complete and satisfying meal.

Looking for variations? Absolutely! If you’re not a fan of Kalamata olives (though I highly recommend them!), you could substitute them with green olives or even capers for a similar briny kick. For a spicier version, add a pinch of red pepper flakes to the dressing. If you’re dairy-free, simply omit the feta cheese or use a vegan feta alternative. You can also experiment with different herbs. While dill and oregano are classic Greek flavors, parsley, mint, or even a touch of basil would work beautifully.

Another fantastic variation is to add some sun-dried tomatoes for a burst of intense flavor. They add a lovely sweetness and chewiness that complements the other ingredients perfectly. If you’re feeling adventurous, you could even try grilling the potatoes before adding them to the salad. This will give them a smoky char that adds another layer of complexity to the dish.

And don’t forget the presentation! A sprinkle of fresh herbs and a drizzle of olive oil can elevate this simple salad to something truly special. Serve it in a beautiful bowl and watch your guests’ eyes light up.

I’ve made this Greek potato salad countless times, and it’s always a crowd-pleaser. It’s the perfect dish to bring to a potluck, and it’s guaranteed to be one of the first things to disappear. It’s also a great make-ahead dish, as the flavors meld together even more beautifully after a few hours in the refrigerator.

So, what are you waiting for? Gather your ingredients, put on some Greek music, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do. It’s simple, delicious, and packed with flavor.

I truly encourage you to give this recipe a try. I’m so excited for you to experience the deliciousness of this Greek potato salad. And please, don’t be shy! Share your creations and variations with me. I’d love to see what you come up with! Tag me in your photos on social media, or leave a comment below to let me know how it turned out. I can’t wait to hear about your culinary adventures! Happy cooking!

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