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Greek Potato Salad

Delicious Greek Potato Salad Perfect for Easy Summer Meals

This Greek Potato Salad combines tender potatoes, Kalamata olives, and creamy feta for a refreshing side dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes Tender and creamy, substitute larger potatoes if needed.
  • 1 cup Kalamata Olives Feel free to swap for your favorite pitted olives.
  • 1 cup Feta Cheese Goat cheese can work beautifully too.
  • 1 medium Red Onion Shallots can be used for a sweeter touch.
  • 1 cup Cherry Tomatoes Substitute with any firm tomato if preferred.
  • 1 medium Cucumber Zucchini can also be a nice alternative.
  • 1/4 cup Fresh Parsley Basil or cilantro can be delightful substitutes.
  • 1/4 cup Fresh Dill
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Quality matters for the best flavor.
  • 3 tablespoons Red Wine Vinegar White wine vinegar or lemon juice can provide a different kick.
  • 1 tablespoon Dijon Mustard Yellow mustard works in a pinch.
  • 1 teaspoon Dried Oregano Fresh oregano can be used if you have it on hand.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can give a more vibrant flavor.
  • to taste Salt Adjust to your taste.
  • to taste Pepper Adjust to your taste.

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Place the baby potatoes in a large pot, cover with cold water and salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  2. Drain the potatoes in a colander and let cool for 5 minutes. Cut into halves or quarters while slightly warm.
  3. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until emulsified.
  4. Add the warm, cut potatoes to the dressing and toss gently until well coated.
  5. Fold in Kalamata olives, feta, red onion, parsley, dill, cherry tomatoes, and cucumber, mixing gently.
  6. Refrigerate for at least 1 hour to allow flavors to meld, the longer the better.
  7. Toss gently before serving and garnish with additional herbs if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 200mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Perfectly cooked potatoes should be tender and maintain their shape. Adjust seasonings before serving to enhance flavors. Store leftovers in an airtight container for 2-3 days. Revive with extra dressing before serving.

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