This Classic Greek Potato Salad is a heartwarming dish with tender potatoes, fresh herbs, and a splash of tangy lemon. It’s colorful, crunchy, and perfect for any meal!
I love how the fresh herbs make this salad really sing! It practically feels like a summer picnic on a plate. Plus, it’s so easy to whip up—I could make it every week! 🌿🥔
Key Ingredients & Substitutions
Potatoes: Baby or small waxy potatoes are best because they hold their shape. If you can’t find them, new potatoes or Yukon Golds work well too. Just avoid starchy potatoes like russets as they may become mushy.
Olive Oil: Extra virgin olive oil gives depth to the salad. If you’re looking for a lighter option, try avocado oil or grape seed oil. Both maintain great flavor while adding a healthier touch.
Herbs: Fresh herbs like parsley, dill, and mint bring brightness. If you’re out of fresh herbs, about 1 tablespoon of dried herbs can work, but fresh is always better for this dish!
Feta Cheese: Feta adds a salty kick! If you want a dairy-free option, crumbled tofu works, or just skip it for a lighter version. Some people really love using goat cheese for a creamier texture.
How Do You Cook Potatoes for the Perfect Texture?
Cooking potatoes might sound easy, but there’s a trick to getting them just right. Follow these steps for creamy, tender potatoes!
- Start with cold water to ensure even cooking. This prevents the outside from becoming mushy before the inside is cooked.
- Use medium heat once boiling to gently simmer. Overcooking can lead to mushy salad!
- Check doneness with a fork after 15 minutes. You want them tender but not falling apart!
Classic Greek Potato Salad with Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 2 pounds (about 1 kg) baby potatoes or small waxy potatoes
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano (preferably Greek oregano)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
How Much Time Will You Need?
This delightful Greek Potato Salad will take about 20 minutes for prepping the ingredients and cooking the potatoes, plus an additional 30 minutes for letting the flavors meld together. You can serve it right away or chill it for up to 2 hours. Perfect for a quick side dish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by washing the baby potatoes thoroughly under cold water to remove any dirt. Place them in a large pot and cover them with cold water. Add a pinch of salt to enhance the flavor. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. The larger the potatoes, the longer they may need.
2. Preparing the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. When they are cool enough to handle, cut the larger potatoes into halves or quarters, while leaving the smaller ones whole for a charming presentation.
3. Making the Dressing:
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined. This will create a delicious dressing that brings all the flavors together!
4. Combining Ingredients:
Add the warm potatoes to the bowl with the dressing and gently toss to coat, allowing the potatoes to absorb all the wonderful flavors. Next, stir in the sliced red onion, kalamata olives, and crumbled feta cheese, if you choose to use it. Toss again gently to combine all the ingredients.
5. Adding Fresh Herbs:
Now, it’s time to add the fresh herbs! Stir in the chopped parsley, dill, and mint (if using) for a vibrant and refreshing touch. This step is what really makes this salad shine!
6. Resting and Serving:
Let the salad rest at room temperature for at least 30 minutes before serving. If you have more time, you can refrigerate it for up to 2 hours, which allows the flavors to meld together beautifully. Serve the salad chilled or at room temperature as a wonderful side dish to grilled meats or a light lunch!
Enjoy your delicious, herbaceous Greek potato salad! It’s perfect for gatherings, picnics, or as a fresh side on any table! 🥗✨
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While baby or small waxy potatoes work best, you can also use Yukon Gold potatoes or new potatoes for a similar texture. Just avoid starchy potatoes like russets, as they tend to get mushy in salads.
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. If you find it thickens, just stir in a splash of olive oil or lemon juice before serving for freshness!
Can I Make This Salad Ahead of Time?
Yes! This salad tastes even better after it sits for a while to let the flavors meld. You can prepare it a few hours or even a day in advance. Just be sure to give it a gentle toss before serving.
What Are Some Additions or Variations I Can Try?
Feel free to customize by adding ingredients like cherry tomatoes, cucumber, or bell peppers for extra crunch and color. You can also experiment with different herbs like basil or thyme for a unique twist!