Great Greek Potato Salad in Simple 5 Steps

Greek cuisine is renowned for its vibrant flavors and emphasis on fresh ingredients. And what better way to capture that essence than with a delightful Greek potato salad? This side dish is a delightful explosion of textures and tastes, perfectly complementing grilled meats, seafood, or even enjoyed solo as a light lunch. So, grab your apron and get ready to transport your taste buds to the sunny shores of the Aegean with this simple yet satisfying recipe.

Ingredients

• 2 pounds russet potatoes, boiled and cubed
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup green grapes, halved (optional)

Instructions

1. Prep the Potatoes: Boil the potatoes until fork-tender, about 20 minutes. Drain and let cool slightly before cubing them into bite-sized pieces.
2. Assemble the Salad: In a large bowl, combine the cubed potatoes, red onion, cherry tomatoes, Kalamata olives, parsley, and dill.
3. Make the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Dress and Toss: Pour the dressing over the potato mixture and gently toss to combine.
5. Finalize and Serve: Crumble the feta cheese over the salad and garnish with the optional green grapes. Cover and refrigerate for at least 30 minutes for the flavors to meld, or serve immediately for a fresh and crisp taste.

Nutritional Information

(per serving)

• Calories: 250
• Fat: 15g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 2g
• Sodium: 250mg

Tips For Perfect Greek Potato Salad

• For a creamier salad, use Yukon Gold potatoes or mash a few of the cooked potatoes before adding them to the salad.
• If you prefer a tangier flavor, add an extra tablespoon of lemon juice.
• Serve this salad alongside grilled chicken, fish, or falafel for a complete meal.
• You may store leftovers in the fridge for up to 3 days.

Conclusion

This Greek potato salad is a testament to the power of simple ingredients and fresh flavors. It’s a versatile dish that can be enjoyed as a side, a light lunch, or even a picnic staple. So, embrace the spirit of the Mediterranean and whip up a batch of this sunshine-infused salad. Your taste buds will thank you!

5 Fresh Reasons to Try This Greek Potato Salad – A Light and Zesty Mediterranean Delight

foodifa

Discover this easy and flavorful Greek potato salad recipe with feta, olives, and herbs. Perfect as a summer side dish or light Mediterranean lunch.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

  

• 2 pounds russet potatoes boiled and cubed
• 1/2 cup red onion diced
• 1 cup cherry tomatoes halved
• 1/2 cup Kalamata olives pitted and halved
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh dill chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup green grapes halved (optional)

Instructions

 

• Prep the Potatoes: Boil the potatoes until fork-tender, about 20 minutes. Drain and let cool slightly before cubing them into bite-sized pieces.
• Assemble the Salad: In a large bowl, combine the cubed potatoes, red onion, cherry tomatoes, Kalamata olives, parsley, and dill.
• Make the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
• Dress and Toss: Pour the dressing over the potato mixture and gently toss to combine.
• Finalize and Serve: Crumble the feta cheese over the salad and garnish with the optional green grapes. Cover and refrigerate for at least 30 minutes for the flavors to meld, or serve immediately for a fresh and crisp taste.

Notes

• For a creamier salad, use Yukon Gold potatoes or mash a few of the cooked potatoes before adding them to the salad.
• If you prefer a tangier flavor, add an extra tablespoon of lemon juice.
• Serve this salad alongside grilled chicken, fish, or falafel for a complete meal.
• You may store leftovers in the fridge for up to 3 days.

Keyword easy summer side dish, feta potato salad, Greek potato salad, healthy Greek recipes, Mediterranean salad