This Greek Potato Salad is a bright and tasty dish packed with tender potatoes, crunchy cucumbers, juicy tomatoes, and a sprinkle of feta cheese. It comes together in just 25 minutes!
I love how refreshing this salad is! It’s perfect for a picnic or a quick side at dinner. Plus, no need for fancy skills—just chop, mix, and enjoy! 🥗
Key Ingredients & Substitutions
Yellow Potatoes: Small yellow potatoes are perfect for their creamy texture. If unavailable, you can use red potatoes or even Yukon Gold potatoes for a similar taste.
Kalamata Olives: These olives are essential for that bold flavor. If you don’t have them, green olives, Castelvetrano, or black olives can work, but they will alter the salad’s taste a bit.
Feta Cheese: Feta adds a salty bite to the salad. For a dairy-free option, try crumbled tofu or use vegan feta. I prefer the tang of traditional feta for its richness.
Red Onion: This gives a nice crunch and slight bite. If it’s too strong for you, consider using green onions or shallots for a milder flavor.
Sun-Dried Tomatoes: They contribute a chewy texture and sweet-tart flavor. If you don’t have them, you can use fresh tomatoes, but reduce the quantity of dressing as fresh tomatoes add moisture.
How Do I Cook Potatoes Perfectly for Salad?
Getting the potatoes just right is key to a delightful salad. Here’s how to cook them:
- First, bring a large pot of salted water to a rolling boil; this enhances flavor.
- Add the halved potatoes and boil for 15-20 minutes or until a fork easily pierces them.
- To check, poke a potato; it should be tender but not mushy.
- Drain the potatoes and let them cool slightly before cutting them into bite-sized pieces.
Cooling them slightly prevents them from getting too mushy when you mix in the dressing. This detail makes all the difference!
How to Make Greek Potato Salad?
Ingredients You’ll Need:
For The Salad:
- 2 pounds small yellow potatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons capers, rinsed
- 1/4 cup fresh dill, chopped
For The Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Greek Potato Salad takes about 30 minutes total: 20 minutes for cooking the potatoes and 10 minutes for preparing and mixing the ingredients. If you choose to chill the salad before serving, it can be refrigerated for up to an hour to enhance the flavors!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, carefully add in the halved yellow potatoes. Let them cook for about 15-20 minutes, or until they are tender when pierced with a fork. After cooking, drain the potatoes and set them aside to cool slightly.
2. Combine the Salad Ingredients:
While the potatoes are cooling, take a large bowl and add the sliced kalamata olives, crumbled feta cheese, thinly sliced red onion, chopped sun-dried tomatoes, rinsed capers, and fresh dill. Mix them together gently, so everything is evenly distributed.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This dressing will bring all the flavors together.
4. Mix It All Together:
When the potatoes are cool enough to handle, cut them into bite-sized pieces. Add these potato pieces to the bowl with the other ingredients. Pour the dressing you made over the salad and toss everything gently to combine, making sure the potatoes are well-coated with the dressing.
5. Season and Serve:
Taste your salad and add more salt and pepper if you think it needs it. You can serve your Greek Potato Salad immediately, or you can let it chill for up to an hour in the fridge to allow all those wonderful flavors to meld together. Enjoy your fresh and tasty salad!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While small yellow potatoes work really well for their creaminess, you can substitute them with new potatoes, red potatoes, or Yukon Gold potatoes. Just keep in mind that cooking times may vary slightly, so test for tenderness with a fork as needed.
How Should I Store Leftovers?
Leftover Greek potato salad can be stored in an airtight container in the refrigerator for up to 3 days. To enjoy it, simply give it a good stir and check for seasoning, as the flavors may intensify during storage.
Can I Make This Salad Ahead of Time?
Yes, you can! You can prepare the potato salad up to a day in advance. Just avoid adding the fresh dill until you’re ready to serve, as it can lose its bright flavor if mixed in too early.
What Can I Substitute for Feta Cheese?
If you need a substitute for feta cheese, try crumbled goat cheese or even a dairy-free feta if you want to keep it vegan. You can also use cottage cheese for a lighter option; just make sure to drain excess liquid for the right consistency.
