This Easy Greek Potato Salad is perfect for summer. It mixes tender potatoes with fresh veggies like cucumbers, tomatoes, and a splash of tangy lemon juice. Yum!
Honestly, nothing beats a cool potato salad on a hot day! I love to add some feta cheese for extra flavor. It’s a simple side that everyone enjoys, and it’s super easy to make!
Key Ingredients & Substitutions
Baby Potatoes: I love using red or Yukon gold baby potatoes for their creamy texture. If you can’t find them, regular potatoes cut into similar-sized pieces work well too.
Cherry Tomatoes: These add sweetness and color. If you prefer another tomato type, go for grape tomatoes or even diced regular tomatoes.
Cucumber: A fresh cucumber gives a nice crunch. If you want a different texture, zucchini can be a good substitute, just make sure to pat it dry if it’s watery!
Kalamata Olives: Their strong flavor really stands out in this salad. If you don’t like them, try green olives or even capers for a different taste.
Feta Cheese: For creamy tanginess, feta is fantastic. If you’re dairy-free, you can use crumbled tofu or omit it altogether for a lighter version.
How Do I Cook Potatoes Perfectly Without Making Them Soggy?
Cooking potatoes just right is key to a great salad. Overcooking can make them mushy, so here’s a simple guideline:
- Start with cold water in a large pot. Add a good pinch of salt to enhance flavor.
- Bring the water to a gentle boil, then reduce heat to medium. Aim for a cooking time of 12-15 minutes.
- Check for doneness by piercing a potato with a fork. It should be tender but still hold its shape.
- Drain the potatoes and let them sit for a bit to cool down before combining them with other ingredients.
Following these steps will help you achieve perfectly cooked potatoes every time!
Easy Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (red or Yukon gold), halved or quartered
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
How Much Time Will You Need?
You’ll need about 15 minutes for prep and cooking, plus at least 30 minutes for chilling the salad in the fridge. So, plan for around 45 minutes total. It’s a quick and easy recipe that’s perfect for summer gatherings!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat slightly. Let the potatoes cook for about 12-15 minutes or until they are tender when pierced with a fork. Drain the potatoes and let them cool a bit.
2. Prepare the Vegetables:
While the potatoes are cooling, take a large mixing bowl and add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives. Mix them together gently.
3. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and black pepper. This will create a tasty dressing to bring all the flavors together.
4. Combine Everything:
Now, add the cooled potatoes to the vegetable mixture in the mixing bowl. Pour the dressing over everything and toss gently to make sure everything is coated well.
5. Add Feta and Parsley:
Sprinkle the crumbled feta cheese and chopped fresh parsley on top of the salad. Give it one last gentle toss to mix everything together.
6. Chill and Serve:
Cover the salad and chill in the refrigerator for at least 30 minutes. This will help the flavors blend beautifully. Serve cold or at room temperature, and enjoy this refreshing summer dish!
Can I Use Different Types of Potatoes?
Absolutely! While baby red or Yukon gold potatoes are perfect for this salad, you can use any waxy potatoes like new potatoes or fingerlings. Just cut them into similar sizes for even cooking.
Can I Make This Potato Salad Vegan?
Yes, you can easily make this salad vegan by omitting the feta cheese or substituting it with a plant-based feta option. It will still be delicious and refreshing!
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a gentle stir before serving it again!
Can I Add Other Vegetables?
Definitely! Feel free to add in your favorite veggies like bell peppers, radishes, or even steamed green beans for added crunch and color. Just make sure to chop them into bite-sized pieces so they blend well with the other ingredients.
