Greek Potato Salad

The sun-kissed flavors of Greek Potato Salad dance on your palate, offering a delightful medley of earthy potatoes, zesty lemon, and vibrant herbs. Each bite is a party in your mouth, with creamy feta cheese and olives adding a savory twist that will make you want to shout “Opa!” from the rooftops. Ina Garten’s take on potato salad.

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This dish is not just food; it’s a nostalgic embrace. I fondly remember summer picnics with my family, where this potato salad graced the table like royalty. Perfect for barbecues or leisurely lunches, it promises to elevate any occasion. Get ready for a flavor experience that’s as refreshing as a gentle Aegean breeze!

I still chuckle at my cousin’s face when he tried this salad for the first time; he declared it better than his favorite pizza!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious garlic breadsticks.

• Yukon Gold Potatoes: These creamy potatoes hold their shape well and provide a buttery texture.
• Red Onion: Adds a sharp bite; soak in cold water to mellow the flavor if you prefer.
• Cucumber: Fresh and crunchy, they bring a refreshing contrast to the rich ingredients.
• Cherry Tomatoes: Their sweetness balances the savory elements beautifully.
• Feta Cheese: Crumbled for creaminess; opt for good quality for maximum flavor impact.
• Black Olives: Their briny depth adds an authentic Mediterranean touch; Kalamata works best.
• Lemon Juice: Freshly squeezed juice brightens up the salad and enhances all flavors.
• Dried Oregano: Adds an aromatic herbaceous note; don’t skimp on this essential ingredient!
• Olive Oil: Use high-quality extra virgin olive oil for richness and flavor. For more inspiration, check out this Mediterranean recipes recipe.
• Salt & Pepper: Essential seasonings that enhance every ingredient’s natural taste—season to your liking!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by boiling the potatoes: Place them in a large pot, cover with water, and bring it to a boil over medium-high heat. Cook until fork-tender but not mushy—about 15-20 minutes should do.

While the potatoes are cooking: Dice your cucumbers and red onion finely while halving the cherry tomatoes. This ensures every bite has a perfect mix of flavors.

Prepare the dressing: In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper. This will be your magical elixir that ties everything together.

Once ready: Drain the potatoes and let them cool slightly before cutting them into bite-sized chunks. Nobody wants piping hot potatoes mingling with feta!

Combine everything in a large bowl: Toss the cooled potatoes with cucumbers, red onion, cherry tomatoes, olives, and feta cheese gently to avoid breaking up those lovely potato pieces.

Drizzle with dressing: Pour your lovingly prepared dressing over the salad and toss again gently until evenly coated. Let it sit for about 30 minutes; this allows all those wonderful flavors to mingle beautifully.

Serve chilled or at room temperature: Enjoy your Greek Potato Salad as part of any meal or as a stand-alone dish that’s sure to impress friends and family alike! crispy potato pancakes.

Perfecting the Cooking Process

Start by boiling the potatoes until tender, then cool them down before mixing with the other ingredients. This sequence ensures that the salad stays light and fresh.

Add Your Touch

Feel free to swap out any herbs or add feta cheese for an extra burst of flavor. Customize it to your taste and what you have in your fridge.

Storing & Reheating

Store Greek Potato Salad in an airtight container in the fridge for up to three days. Enjoy it cold; no reheating necessary! For more inspiration, check out this honey balsamic Brussels sprouts recipe.

Sharing this recipe reminds me of a potluck where my Greek Potato Salad stole the show! Friends were begging for my secret, but I just smiled and said, “It’s all about love…and a dash of olive oil!” classic potato salad recipe.

FAQ

Can I use different types of potatoes for Greek Potato Salad?

Absolutely! Yukon Golds or red potatoes add unique flavors and textures.

What can I add to make Greek Potato Salad vegan?

Simply omit the feta cheese and use a vegan-friendly dressing instead.

How do I prevent my potatoes from getting mushy?

Cook them until just tender and always let them cool before mixing with other ingredients.

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Greek Potato Salad

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 8

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Description

Greek Potato Salad is a vibrant and refreshing dish that brings the sunny flavors of the Mediterranean to your table. With creamy Yukon Gold potatoes, crunchy cucumbers, and tangy feta, each bite is a celebration of taste and texture. Perfect for summer barbecues or as a delightful side at family gatherings, this salad is not just food—it’s a nostalgic experience you’ll want to savor!

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Ingredients

Scale 1x2x3x

• 2 lbs Yukon Gold Potatoes
• 1 cup chopped Red Onion (about 1 medium onion)
• 1 cup diced Cucumber
• 1 cup halved Cherry Tomatoes
• 1 cup crumbled Feta Cheese
• ½ cup pitted Black Olives (such as Kalamata)
• ¼ cup freshly squeezed Lemon Juice
• 2 tsp Dried Oregano
• ¼ cup Extra Virgin Olive Oil
• Salt and Pepper to taste

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Instructions

1. Boil the potatoes in a large pot of salted water for 15-20 minutes until fork-tender. Drain and let cool slightly before cutting into bite-sized pieces.
2. While the potatoes cool, chop the cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. In a large bowl, combine cooled potatoes with cucumbers, red onion, cherry tomatoes, olives, and feta cheese.
5. Drizzle the dressing over the salad and gently toss to combine. Let it sit for at least 30 minutes for flavors to meld.
6. Serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 2g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg

Keywords: For an extra flavor boost, add fresh herbs like parsley or dill. Swap feta with avocado for a creamier texture if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.