Greek Potato Salad
This amazing Greek potato salad will transport you straight to the sunny Mediterranean! Anyone who loves fresh, vibrant flavors will absolutely adore this dish, and the best part is it’s packed with healthy ingredients that make you feel good about every bite.
Recipe Details
Timing & Servings: Cook Time: 30 minutes, Additional Time: 15 minutes, Total Time: 45 minutes, Serves: 10 people.
Nutrition Profile: Vegetarian, Gluten-Free, Low-Calorie
Nutrition Facts (per serving): 170 Calories, 8g Fat, 23g Carbs, 4g Protein
Ingredients You’ll Need
Yellow or red potatoes: You’ll need 2½ pounds, scrubbed clean and diced into ½ to 1-inch pieces. I love keeping the skins on because they add extra fiber and nutrients, plus they look so pretty!
Salt: ¾ teaspoon total, but we’ll divide this up during cooking. This helps season the potatoes perfectly at each step.
Extra-virgin olive oil: ¼ cup of the good stuff! This creates the base of our delicious dressing and adds that authentic Mediterranean flavor.
White-wine vinegar: 3 tablespoons gives our salad that bright, tangy kick that makes everything taste fresh and lively.
Shallot: ¼ cup finely chopped adds a mild onion flavor that’s not too strong. If you can’t find shallots, a small red onion works great too!
Dijon mustard: 1 tablespoon helps bind our dressing together and adds a subtle zip that brings all the flavors together beautifully.
Ground pepper: ½ teaspoon of freshly ground black pepper really makes a difference in taste.
Cherry tomatoes: 1 cup halved gives us those gorgeous pops of color and juicy sweetness in every bite.
Feta cheese: ⅓ cup crumbled brings that creamy, tangy Greek flavor that makes this salad special.
Kalamata olives: ¼ cup quartered adds that briny, Mediterranean taste that’s absolutely essential for authentic Greek flavor.
Fresh oregano: 2 tablespoons chopped fresh (or 2 teaspoons dried) gives us that classic Greek herb flavor that ties everything together.
How to Make Greek Potato Salad
Step 1: Fill a large saucepan with 1 to 2 inches of water and bring it to a boil. Place your steamer basket inside and add the diced potatoes. Cover the pot and let them steam for 12 to 15 minutes until they’re fork-tender.
Step 2: Spread the cooked potatoes in a single layer on a rimmed baking sheet. Sprinkle them with ¼ teaspoon of salt while they’re still warm. Let them cool for about 15 minutes so they can absorb that salt and reach the perfect temperature.
Step 3: While the potatoes are cooling, grab a large bowl and whisk together the olive oil, white-wine vinegar, chopped shallot, Dijon mustard, ground pepper, and the remaining ½ teaspoon of salt. This creates our amazing Greek-style dressing!
Step 4: Add the cooled potatoes to your bowl with the dressing. Then gently fold in the halved cherry tomatoes, crumbled feta cheese, quartered Kalamata olives, and fresh oregano. Stir everything together until it’s beautifully coated.
Step 5: You can serve this right away at room temperature, or pop it in the fridge to chill until cold. Both ways taste absolutely delicious!
Easy and Quick Greek Potato Salad Version
Want to speed things up? You can totally use pre-cooked baby potatoes from the store! Just cut them into bite-sized pieces and skip the steaming step. Mix them warm with a pinch of salt, then follow the rest of the recipe. This cuts your time down to just 15 minutes of prep!
Serving Ideas
This Greek potato salad makes a perfect complete meal on its own, especially on hot summer days. Serve it alongside grilled chicken or fish for a heartier dinner. It’s also amazing with warm pita bread and some fresh cucumber slices on the side.
Storage
Store your leftover salad covered in the refrigerator for up to 1 day. The flavors actually get even better as they meld together overnight! Serve it cold or let it come to room temperature for about 20 minutes before serving.
Substitutions
No shallots? Use ¼ cup finely diced red onion instead. Can’t find Kalamata olives? Any black olives work great. If you’re not a fan of feta, try goat cheese or even skip the cheese entirely. You can swap the white-wine vinegar for red wine vinegar if that’s what you have on hand!
Pro Tips
- Choose the right potatoes: Waxy potatoes like red or yellow varieties hold their shape perfectly and won’t get mushy.
- Keep those skins on: They add extra fiber, potassium, and beautiful color to your salad.
- Salt while warm: Adding salt to the warm potatoes helps them absorb the flavor much better.
- Line your baking sheet: Use foil for super easy cleanup and to keep your pans in great shape.
- Make it ahead: This salad tastes even better the next day when all the flavors have time to mingle!
FAQs
Can I make this salad ahead of time?
You bet! This salad actually improves with time. Cover it and refrigerate for up to 1 day. The flavors blend together beautifully overnight, making it even more delicious the next day.
What if I don’t have a steamer basket?
No worries at all! You can boil the potatoes directly in salted water for about the same amount of time. Just be gentle when draining them so they don’t break apart.
Can I use different types of potatoes?
Sure! Stick with waxy potatoes like red, yellow, or fingerling varieties. Avoid russet potatoes because they tend to fall apart and get too starchy for potato salad.
Is this salad healthy?
Absolutely! At only 170 calories per serving, it’s packed with nutrients from the potatoes, healthy fats from olive oil, and lots of fresh vegetables. Plus, it’s vegetarian and gluten-free!
Final Thoughts
I hope you love this Greek potato salad as much as my family does! It’s become our go-to dish for potlucks and summer gatherings. Let me know how yours turns out – I’d love to hear about any fun variations you try!
