Greek Potato Salad Recipe

Greek Potato Salad Recipe

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Greek Potato Salad Recipe is one of those dishes that feels like a big, warm hug from the Mediterranean. It’s fresh, tangy, and packed with flavors that make your taste buds do a little happy dance. If you’re tired of the usual potato salads and want something with a bit more zest, this one will quickly become your go-to.

Why You Should Try Greek Potato Salad Recipe

Have you ever had a potato salad that doesn’t just sit there but actually wakes up your palate? Greek potato salad does exactly that. It combines tender potatoes with crisp veggies, olives, and a punchy dressing that’s all about lemon, garlic, and oregano. Plus, it’s super easy to whip up, making it perfect for a quick lunch or a side at your next barbecue.

This salad also brings a nice balance of textures. Creamy potatoes, crunchy cucumbers, and salty feta create a mouthfeel that’s anything but boring. And if you’re a fan of Mediterranean flavors, this salad feels like a mini vacation on your plate.

Variations I’ve Tried And Loved

I’ve played around with this recipe quite a bit, and here are some tweaks that worked like a charm:

  • Add some red onion for a sharper bite. It’s like a little wake-up call in every forkful.
  • Swap cucumbers for radishes if you want a peppery crunch.
  • Toss in some capers for an extra salty punch.
  • Use baby potatoes instead of regular ones for a creamier texture.
  • Throw in fresh dill if you’re feeling fancy and want a herbal twist.

Ever tried adding grilled chicken or chickpeas? That turns this salad into a full-on meal, which is perfect when you want something hearty but still fresh.

Ingredients for Greek Potato Salad Recipe

Here’s what you’ll want to gather before you start:

  • 2 pounds baby potatoes (or regular potatoes cut into chunks)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 red onion, thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped
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For the dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

How I Make Greek Potato Salad

Here’s my step-by-step routine to get this salad just right:

  1. Cook the potatoes: Boil them in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
  2. Prepare the dressing: Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
  3. Mix the salad: In a large bowl, combine the warm potatoes, tomatoes, cucumber, olives, red onion, and parsley.
  4. Add dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Top with feta: Sprinkle crumbled feta on top just before serving.

Pro tip: Mixing the salad while the potatoes are still a bit warm helps them soak up the dressing better. Trust me, it makes a difference.

Serving Ideas

This salad shines as a side dish for grilled meats or fish. It also pairs beautifully with pita bread and hummus for a light meal. If you’re hosting a picnic or potluck, it holds up well at room temperature, so no worries about keeping it chilled constantly.

Want to make it more filling? Add some grilled chicken or chickpeas, and you have a satisfying main course that’s still fresh and vibrant.

Helpful Tips

  • Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better after boiling.
  • Don’t overcook the potatoes; you want them tender but not mushy.
  • If you prefer a tangier salad, add a bit more lemon juice or a splash of red wine vinegar.
  • Fresh herbs like parsley or dill really brighten up the flavors.
  • Taste the dressing before adding it to the salad; it should have a nice balance of acidity and olive oil.

Leftovers and Storage

Greek potato salad keeps well for a day or two in the fridge. Store it in an airtight container to keep the veggies crisp. Just a heads up, the potatoes will absorb more dressing over time, which can make the salad a bit more intense in flavor. If that’s too much for you, keep the dressing separate and toss before serving.

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Common Mistakes to Avoid

  • Boiling potatoes too long until they fall apart. Nobody wants a salad that looks like mashed potatoes.
  • Adding dressing too early and refrigerating. The salad can get soggy fast.
  • Skipping the lemon juice or garlic in the dressing. Those two pack the punch that makes this salad stand out.
  • Using regular black olives instead of Kalamata. The flavor difference is huge.

Nutrition Facts (per serving)

  • Calories: 280 kcal
  • Carbohydrates: 35 g
  • Protein: 6 g
  • Fat: 12 g
  • Fiber: 4 g
  • Sugar: 3 g