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, expanding on your provided partial list:
- For the Salad:
- 1 kg potatoes (waxy varieties like Yukon Gold or red potatoes), peeled and cubed
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- 1 cup crumbled feta cheese
- For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
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.
- 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.
- Herbs: Fresh dill and parsley are essential for that bright, classic flavor. You can also add fresh mint for a refreshing twist.
- Veggies: You can add other fresh vegetables like bell peppers or chopped celery for extra crunch.
Steps for the Recipe
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for 10-15 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, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl.
- Combine and Dress: Place the warm, chopped potatoes in a large mixing bowl. 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 thinly sliced red onion, sliced Kalamata olives, cherry tomatoes, diced cucumber, and crumbled feta cheese 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.
- Chill Thoroughly: Chilling the salad for at least 30 minutes allows the flavors to meld and deepen beautifully.
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 Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
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
- 1 kg potatoes (waxy varieties like Yukon Gold or red potatoes)
- 1 cup crumbled feta cheese
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain and let cool.
- Once the potatoes are cool, cut them into bite-sized pieces.
- In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Add the crumbled feta cheese on top and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
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