This Easy Greek Potato Salad is a fresh and colorful dish packed with tasty ingredients! Think tender potatoes mixed with crunchy cucumbers, juicy tomatoes, and flavorful herbs.
What’s great is how quick it is to whip up. Just boil the potatoes, chop the veggies, and toss everything together. Perfect for picnics or as a side at dinner!
Key Ingredients & Substitutions
Baby Potatoes: Red or Yukon gold potatoes are flavorful and hold their shape well. If you’re in a pinch, use any waxy potatoes like new potatoes or fingerlings. They’ll work just fine!
Cucumber: Fresh cucumber adds crunch. If you prefer, substitute with a diced bell pepper for added sweetness or even a zucchini for a different texture.
Cherry Tomatoes: These are sweet and juicy and give a nice pop. If they aren’t in season, you can use regular diced tomatoes or even sun-dried tomatoes for a different flavor.
Kalamata Olives: They have a rich, briny flavor that complements the salad. Green olives can be a nice switch if you want something milder. Just remember, pitted olives are much easier to eat!
Feta Cheese: It brings creaminess! If you’re avoiding dairy, consider using a dairy-free feta or even avocado for a creamy texture.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes well is key for this salad. It’s all about timing and technique. Follow these steps for best results:
- Start with cold water in your pot before adding potatoes. This helps them cook evenly.
- Add salt to the water – it enhances the potatoes’ flavor while cooking.
- Check tenderness by piercing with a fork after 10 minutes. You want them soft but not mushy.
- As soon as they’re done, drain them and let them cool slightly. This keeps them from overcooking.
Easy Greek Potato Salad with Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (such as red or Yukon gold), halved or quartered
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh oregano, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare in total. You’ll need about 15-20 minutes to boil the potatoes and chop the veggies, plus a little time to whisk the dressing. It’s a quick and delightful dish perfect for any meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water to enhance the flavor. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes. You’ll know they’re ready when a fork easily goes through them. Drain the potatoes and let them cool slightly while you prepare the other ingredients.
2. Prepare the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. This will create a flavorful dressing that brings everything together nicely.
3. Combine Ingredients:
In a large mixing bowl, combine the warm potatoes, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Give the mixture a gentle toss to make sure everything is well combined.
4. Dress the Salad:
Pour the dressing over the potato mixture and carefully toss everything together so that the potatoes and veggies are evenly coated in the dressing.
5. Finish with Feta and Herbs:
Now it’s time to add in the crumbled feta cheese and fresh herbs—parsley, dill, and oregano. Toss everything lightly to incorporate the herbs and cheese without breaking up the potatoes too much.
6. Taste and Serve:
Now, take a moment to taste your salad! Adjust the seasoning with extra salt, pepper, or lemon juice as needed. This salad is best served slightly warm or at room temperature, making it perfect for gatherings or a lovely side dish for dinner. Enjoy your fresh Greek potato salad!
Frequently Asked Questions
Can I Use Different Types of Potatoes?
Absolutely! While baby red or Yukon gold potatoes are ideal, you can use any waxy potatoes like new potatoes or fingerlings for similar results. Just ensure they’re cut into even sizes for consistent cooking.
How Long Does This Potato Salad Last in the Fridge?
This Greek potato salad can be stored in an airtight container in the fridge for up to 3 days. If it sits a while, the flavors will meld even better, but be sure to stir it before serving!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a day in advance. Just wait to add the fresh herbs and feta until about an hour before serving to keep everything vibrant and fresh.
What Can I Substitute for Feta Cheese?
If you need a dairy-free option or prefer a different flavor, you can use crumbled dairy-free feta or even ripe avocado for a creamy texture. Both will add a unique twist to the salad!
