When you think of potato salad, you might picture a creamy, mayonnaise-based dish. But this Greek Potato Salad is here to challenge that notion. It’s a vibrant, refreshing, and incredibly flavorful alternative that’s perfect for warm weather gatherings. Instead of a heavy dressing, this version features a light, tangy vinaigrette, fresh herbs, and classic Greek ingredients that make every bite a celebration of fresh flavor.
Why This Recipe is a Favorite
This recipe is a favorite because it’s a testament to how simple, quality ingredients can create something truly special. The star of the show is the bright, lemony vinaigrette that coats the potatoes while they’re still warm, allowing them to soak up all that wonderful flavor. The addition of fresh dill, briny Kalamata olives, and crumbled feta cheese gives it an irresistible complexity that makes it stand out from a traditional potato salad. It’s the perfect side dish for a barbecue or potluck, and since it’s mayo-free, it travels and holds up beautifully in the heat.
Ingredients
Here’s what you’ll need to create this bright and delicious Greek Potato Salad:
- For the Salad:
- 2 lbs small waxy potatoes (such as Yukon Gold, new potatoes, or red potatoes)
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Swaps and Notes
- Potatoes: Waxy potatoes are the best choice for this salad as they hold their shape well after cooking. Avoid starchy potatoes like Russets, which can become mushy.
- Olives: Kalamata olives are a key component for their briny flavor. You can use other Greek or Mediterranean olives if you prefer.
- Feta Cheese: While pre-crumbled feta works, a block of good-quality feta that you crumble yourself will have a richer, creamier flavor.
- Herbs: Fresh dill and parsley are essential for that bright, classic flavor. You can also add fresh mint for a refreshing twist.
- Dressing: The combination of olive oil, lemon juice, and red wine vinegar creates a perfectly balanced dressing. Make sure to use good quality extra virgin olive oil, as its flavor really shines here.
- Onion: Soaking the sliced red onion in cold water for a few minutes can help to mellow its sharp flavor.
Steps for the Recipe
- Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain and Cool: Drain the potatoes in a colander. Rinse them under cool water just long enough so they’re warm but cool enough to handle.
- Make the Dressing: While the potatoes are cooking, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl.
- Combine and Dress: Once the potatoes are cool enough to handle, chop them into bite-sized pieces and place them in a large mixing bowl. While still warm, pour the dressing over the potatoes and toss gently to coat. This is a crucial step as the warm potatoes will absorb the dressing more effectively.
- Add Remaining Ingredients: Add the pitted and halved Kalamata olives, crumbled feta cheese, sliced red onion, chopped fresh dill, and chopped fresh parsley to the bowl.
- Toss and Chill: Gently toss everything together until well combined. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips for Success
- Use the Right Potatoes: As mentioned, waxy potatoes are the key to a successful potato salad that doesn’t turn into a mushy mess.
- Dress While Warm: Don’t wait for the potatoes to cool completely! Pouring the dressing over warm potatoes ensures they soak up all the delicious flavors.
- Taste and Adjust: After chilling, give the salad a taste test and adjust the seasoning. You might want to add more salt, pepper, or a final squeeze of lemon juice for brightness.
- Chop Herbs Fresh: Use fresh herbs for the best flavor. Dried herbs just won’t give you the same vibrant taste.
Serving Suggestions and Pairings
This Greek Potato Salad is the perfect side for grilled meats, especially chicken or lamb. It also pairs wonderfully with classic Mediterranean dishes and is a standout side at any summer gathering.
For other light and flavorful side dishes or main courses, consider:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast
Storage and Leftover Tips
This salad is one of those dishes that actually tastes better the next day as the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
To serve leftovers, you can enjoy it cold right out of the fridge or let it come to room temperature for about 15 minutes before serving. If it seems a little dry, a little drizzle of olive oil and a squeeze of fresh lemon juice will liven it right up.
More Recipes You Will Love
If you appreciate fresh, flavorful, and easy-to-make dishes, you’ll find more to love on ChefManiac.com:
- This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- This Crockpot Nacho Dip is the Reason I Never Have Leftovers
- This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests
Final Thoughts
This Greek Potato Salad is a simple but elegant side dish that will quickly become a favorite in your recipe rotation. It’s proof that a good potato salad doesn’t need to be heavy to be delicious. With its bright, tangy flavors and fantastic texture, it’s a perfect addition to any meal.
What are your go-to salad recipes for summer? Share your ideas and feedback in the comments below! And don’t forget to follow ChefManiac.com for more delicious and easy-to-make recipes!
Greek Potato Salad: A Bright, Tangy Twist on a Classic
Ingredients
- 2 cups Kalamata olives
- 2 cups crumbled feta cheese
- 4 cups diced red onion
- 1 cup fresh dill, chopped
- 1 cup fresh parsley, chopped
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 4 teaspoons black pepper
- 2 pounds baby potatoes, boiled and cooled
Instructions
- Boil the baby potatoes until fork-tender, then drain and let cool.
- In a large mixing bowl, combine the diced red onion, Kalamata olives, crumbled feta cheese, fresh dill, and fresh parsley.
- Once the potatoes are cool, cut them into bite-sized pieces and add to the mixing bowl.
- In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the potato salad mixture and gently toss until well combined.
- Adjust seasoning if needed and serve chilled or at room temperature.
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