This Greek Potato Salad is a refreshing twist on the classic version! Made with tender potatoes, crisp cucumbers, juicy tomatoes, and crunchy red onions—all tossed in a light lemony dressing.
Plus, the feta cheese adds a creamy touch that makes it even better. I love serving it at barbecues or enjoying it for lunch. It’s like a sunny day on your plate! ☀️🥗
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are creamy and buttery, perfect for potato salad. If you can’t find them, try red potatoes or even fingerling potatoes for a similar texture.
Red Onion: Red onion adds a sweet crunch. If you prefer a milder flavor, use green onions or sweet onions like Vidalia instead.
Kalamata Olives: These give a rich taste. If they aren’t available, green olives or black olives can work as substitutions, but they will change the flavor slightly.
Sun-Dried Tomatoes: They add sweetness and chewiness. If needed, fresh tomatoes can work here, but use them cautiously to avoid extra moisture.
Feta Cheese: Feta provides a creamy tangy flavor. You can substitute with goat cheese or even a dairy-free option if you’re avoiding dairy.
Fresh Dill: Dill enhances the Greek flavor. If it’s hard to find, you can use dried dill, but reduce the quantity as dried herbs are more concentrated.
How Do I Cook the Potatoes Perfectly for My Salad?
Cooking the potatoes right is key to a great salad. Here’s how to do it well:
- Start by washing the potatoes to remove any dirt. Cut larger ones in half if you need to.
- Put them in a large pot and cover them with cold water. This helps them cook evenly.
- Bring to a boil, then reduce heat to a simmer. Cook until they are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before cutting them. This makes it easier to handle and helps them hold their shape.
Remember, you want them to be cooked but not mushy! The warm potatoes absorb the dressing better, boosting the flavors.
How to Make Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds small Yukon gold potatoes
- 1/2 cup red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1/4 cup capers, rinsed
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This Greek Potato Salad takes about 50 minutes to prepare. You’ll spend around 20 minutes cooking the potatoes, and the rest will be for mixing, preparing the dressing, and letting the flavors come together. It’s straightforward and super delicious!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the potatoes thoroughly under cold water. Then, place them in a large pot and cover them with water. Bring the water to a boil, and cook the potatoes until they are tender, which should take around 15-20 minutes. Once cooked, drain the potatoes and let them cool for a few minutes before cutting them into halves or quarters, depending on your preference.
2. Mixing the Ingredients:
In a large mixing bowl, combine the warm, cut potatoes with the thinly sliced red onion, Kalamata olives, sun-dried tomatoes, rinsed capers, and crumbled feta cheese. Gently stir everything together, making sure the ingredients are mixed well.
3. Preparing the Dressing:
In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper. This dressing is what will bring all the flavors together, so make sure it’s well blended!
4. Combining Everything:
Pour the dressing over the potato mixture in the large bowl. Gently toss everything together to ensure the potatoes are well coated with the dressing and the other ingredients are evenly distributed.
5. Adding Fresh Dill:
Next, sprinkle in the chopped fresh dill and give your salad one last gentle toss. This adds a fresh flavor that perfectly complements the other ingredients!
6. Serving the Salad:
Your delicious Greek Potato Salad can be served warm or at room temperature. For the best flavor, let it sit for at least 30 minutes before serving. This allows all the ingredients to marinate and mingle together beautifully. Enjoy your tasty masterpiece!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon gold potatoes are ideal for their creamy texture, you can use other types like red potatoes or even new potatoes. Just make sure they’re small enough to cook evenly and maintain their shape in the salad.
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or even lemon juice for a tangy kick. Just start with a little less and adjust to taste since each has a different acidity level.
How to Store Leftovers?
To store leftovers, place the Greek potato salad in an airtight container and keep it in the fridge for up to 3 days. Note that the potatoes may absorb some dressing, so you might want to add a splash of olive oil or vinegar when serving it again!
Can I Make This Salad Vegan?
Yes! To make the salad vegan, simply omit the feta cheese or use a plant-based feta alternative. The salad will still be full of flavor thanks to the olives and sun-dried tomatoes!
