This Easy Greek Potato Salad is a burst of flavor! With tender potatoes, fresh herbs, and a zingy dressing, it’s perfect for summer picnics or a tasty side dish.
Making this salad is a breeze! I love how the herbs make everything feel fresh and bright. Plus, it tastes even better after chilling in the fridge. Yum!
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes are ideal for this salad due to their creamy texture. If you can’t find them, try using fingerling or new potatoes. They work just as well!
Olive Oil: Extra-virgin olive oil gives a nice flavor, but you can use regular olive oil if that’s what you have. It’s a little lighter, which might be nice for a summer dish.
Red Wine Vinegar: This adds a tangy kick. If you’re out, lemon juice or apple cider vinegar can be good substitutes for a similar zing.
Herbs: Fresh herbs really make this dish! If fresh isn’t available, you can use dried herbs. Just remember that dried herbs are more concentrated, so you need less (about a third of the amount).
Feta Cheese: Feta adds that classic Greek flavor. You could substitute it with goat cheese or omit it for a dairy-free option.
How Do I Cook Potatoes Perfectly Every Time?
Cooking your potatoes to perfection is key! Here’s how to do it:
- Start with cold, salted water! This helps cook the potatoes evenly. Place them in a large pot and cover with water.
- Bring the pot to a boil, then reduce the heat to simmer when they start bubbling.
- Cook until they’re tender, about 15-20 minutes. You can check by poking them with a fork; they should easily break apart.
- After boiling, drain the potatoes and let them cool slightly before mixing with your dressing!
Taking these steps helps avoid mushy potatoes and adds a nice texture to your salad!
Easy Greek Potato Salad with Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 2 pounds small red or Yukon gold potatoes, cleaned and cut into chunks
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- Salt and freshly ground black pepper, to taste
For the Fresh Herbs:
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped (optional)
How Much Time Will You Need?
This Easy Greek Potato Salad takes about 25 minutes of prep time, plus at least 1 hour for chilling. Most of your time is spent cooking the potatoes and letting the flavors meld in the fridge. It’s a quick dish that’s well worth the wait!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the potato chunks in a large pot and covering them with cold, salted water. Bring the water to a boil over high heat, then reduce it to a simmer. Cook until the potatoes are tender and easily pierced with a fork, which should take about 15-20 minutes.
2. Drain and Cool:
Once the potatoes are tender, drain them well in a colander and let them cool slightly for about 5 minutes. This will help them absorb the dressing better while staying warm.
3. Make the Dressing:
In a large mixing bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried or fresh oregano, and a sprinkle of salt and pepper. Whisk everything together until it’s well combined.
4. Combine Potatoes and Dressing:
Carefully add the warm potatoes to the bowl with the dressing. Gently toss them to coat evenly, so each potato chunk has a nice layer of flavor.
5. Add the Extras:
Next, add the sliced red onion, chopped herbs (parsley, dill, and mint if using), Kalamata olives, and crumbled feta cheese to the potato bowl. Toss everything gently to combine, ensuring the ingredients are evenly spread throughout the salad.
6. Chill and Serve:
Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour. This helps the flavors blend together beautifully. Before serving, give it a quick taste and adjust the seasoning with extra salt, pepper, or vinegar to make it just right.
7. Enjoy!
Once cooled, serve this refreshing Greek potato salad chilled or at room temperature. It’s a perfect side dish for barbecues, picnics, or any meal. Enjoy every bite!
FAQ for Easy Greek Potato Salad with Fresh Herbs
Can I Use Different Types of Potatoes?
Absolutely! Small red potatoes or Yukon gold potatoes are recommended for their creamy texture, but you can also use fingerling or new potatoes. Just make sure they’re similar in size for even cooking!
What If I Don’t Have Fresh Herbs?
No problem! If you don’t have fresh herbs, you can substitute them with dried herbs. Use about one-third of the amount stated—for example, use 1 teaspoon of dried parsley instead of 1 tablespoon of fresh.
How Long Can I Store Leftover Potato Salad?
Leftover Greek potato salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving, as some of the ingredients may settle.
Can I Add Other Ingredients to the Salad?
Definitely! You can add ingredients like chopped bell peppers, cherry tomatoes, or even a dash of lemon juice for added zest. Feel free to customize based on your taste preferences!
