This Greek Potato Salad is a quick and fresh side dish filled with colorful veggies and zesty flavors. Tender potatoes meet crunchy cucumbers and tangy feta for a tasty bite!
You won’t believe how easy it is to whip this up in just 25 minutes! I love it for summer barbecues or as a light lunch. Plus, it’s great for meal prep too! 🥔🥗
Key Ingredients & Substitutions
Baby Potatoes: They are tender and flavorful, perfect for this salad. If you can’t find baby potatoes, you can use regular potatoes, just cut them into small chunks to ensure even cooking.
Kalamata Olives: These add a lovely briny flavor. For a milder option, you can substitute them with green olives or even black olives if you prefer. Just remember that the final taste might shift a little.
Feta Cheese: Crumbled feta gives a creamy and tangy kick. If you’re dairy-free, try using a plant-based feta or skip the cheese entirely for a still-delicious salad.
Sun-Dried Tomatoes: These bring a sweet depth to the dish. If they’re not available, you could use roasted red peppers or even fresh cherry tomatoes for a juicy alternative.
Fresh Dill: This herb provides an aromatic freshness. If you don’t have dill, parsley or basil can work well too. Each will offer a different but delicious twist!
How Do I Boil Potatoes Perfectly for Salads?
Boiling potatoes may seem simple, but here are tips to get it just right! Start with making sure your potato pieces are roughly uniform in size for even cooking. Salted water is crucial as it helps flavor the potatoes while boiling.
- Bring a large pot of salted water to a rolling boil.
- Add the halved baby potatoes and cook for 15-20 minutes.
- Check for doneness by poking a potato with a fork; it should be tender but not mushy.
- Drain them and spread out to cool slightly, which helps them firm up and makes them easier to handle.
How to Make 25-Minute Greek Potato Salad?
Ingredients You’ll Need:
For the Salad:
- 2 lbs baby potatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup capers, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Greek Potato Salad takes about 10 minutes of prep time and 15-20 minutes to cook the potatoes. In total, you’ll need around 25-30 minutes to prepare and serve the salad. It’s quick, fresh, and packed with flavor!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the halved baby potatoes. Cook them for about 15-20 minutes, or until they’re fork-tender. When they’re ready, drain them well and let them cool for a few minutes.
2. Prepare the Salad Ingredients:
While the potatoes are cooling, take a large mixing bowl and add the sliced red onion, Kalamata olives, sun-dried tomatoes, capers, crumbled feta cheese, and chopped dill. Give it a good mix to combine everything.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This will be the delicious dressing for your salad!
4. Combine Everything:
After your potatoes have cooled slightly, carefully add them to the bowl with the other ingredients. Pour the prepared dressing over the top. Gently toss everything together so that the potatoes and veggies are evenly coated.
5. Taste and Adjust:
Now it’s time to taste your salad! If you feel it needs a bit more flavor, add some extra salt or pepper to suit your preferences.
6. Serve or Chill:
You can serve the potato salad right away, or if you have a little time, pop it in the fridge for about 15 minutes. This helps the flavors meld together nicely. Enjoy your fresh Greek Potato Salad!
Can I Use Other Types of Potatoes for This Salad?
Absolutely! While baby potatoes add a nice texture, you can use other varieties like red potatoes or small Yukon Golds. Just ensure they’re cut into similar-sized pieces for even cooking. If you’re using larger potatoes, you might want to cut them into quarters instead of halves.
How Can I Substitute for Feta Cheese?
If you’re looking for a non-dairy option or simply want to try something different, you can use crumbled goat cheese or even a vegan feta. For a unique twist, try using creamy avocado for a different flavor and texture while keeping it dairy-free!
How to Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will actually improve as they meld, so it’s great for meal prep! Just give it a good stir before serving, as some of the dressing may settle.
Can I Make This Potato Salad Ahead of Time?
Yes, you can! Prepare the salad a few hours in advance, or even the night before. Just wait to add the fresh dill and the dressing until just before serving to ensure everything stays fresh and flavorful!
