This Greek potato salad is fresh, colorful, and packed with tasty goodies like potatoes, olives, and feta cheese. It’s a perfect side dish for any meal that’s quick to whip up!
I love how it comes together in just 25 minutes! Plus, it’s great for leftovers—I often munch on it straight from the fridge. Who needs fancy when you have delicious? 😄
Key Ingredients & Substitutions
Baby Yellow Potatoes: These are great for a creamy texture and hold up well in a salad. If you can’t find baby yellow potatoes, you can use Yukon Gold or even red potatoes cut into chunks.
Red Onion: Provides a nice crunch and a slight bite. While I love red onion, you could use shallots for a milder flavor or green onions for a fresher taste.
Kalamata Olives: These add a briny punch. If you want a milder flavor, you can substitute with green olives or even black olives.
Sun-Dried Tomatoes: They bring sweetness and depth. If you don’t have these, consider using fresh cherry tomatoes or roasted red peppers for a different but tasty touch.
Feta Cheese: Traditional in Greek salads, crumbled feta offers creaminess. If you’re looking for a dairy-free option, swap it for tofu feta or just leave it out completely for a lighter dish.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes may seem simple, but there are a few tips to ensure they’re just right. You want tender potatoes that maintain their shape in the salad. Here’s how:
- Start with cold water in your pot; it helps the potatoes cook evenly.
- Add a pinch of salt to the water for flavor.
- Boil until fork-tender, about 12-15 minutes, but test a couple of minutes early to avoid overcooking.
- Once drained, let them cool slightly before slicing to keep the textures intact.
Following these tips will ensure that your potato salad is a hit every time! Enjoy your cooking! 🍽️
Easy 25-Minute Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1 ½ pounds baby yellow potatoes
- 1 small red onion, thinly sliced
- ½ cup kalamata olives, pitted and sliced
- ½ cup sun-dried tomatoes, sliced
- 2 tablespoons capers
- ½ cup crumbled feta cheese
- ¼ cup fresh dill, roughly chopped
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Greek potato salad takes about 10 minutes to prep and around 15 minutes to cook, totaling approximately 25 minutes. It’s a quick and easy dish that is bursting with flavor!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender when pierced with a fork—this should take about 12-15 minutes.
2. Prepare the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. When they’re cool enough to handle, slice them in half. This will make it easier to mix them into the salad!
3. Combine the Salad Ingredients:
In a large salad bowl, combine the halved potatoes, sliced red onion, kalamata olives, sun-dried tomatoes, and capers. This mix will create a colorful and delicious base for your salad.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. This dressing will add a lovely flavor to the greens.
5. Dress the Salad:
Pour the dressing over the salad ingredients and gently toss everything together to ensure the potatoes and vegetables are coated evenly. It should look delicious!
6. Add Feta and Dill:
Next, fold in the crumbled feta cheese and fresh dill, tossing gently to distribute. Be careful not to mash the potatoes—keep them nice and chunky!
7. Final Adjustments:
Taste your salad and adjust the seasoning with more salt and pepper if needed. You want it to be perfectly seasoned!
8. Serve & Enjoy:
You can serve the salad immediately or chill it in the refrigerator for 15-20 minutes to let the flavors meld together. Either way, it’s a delightful dish perfect for any occasion!
This vibrant and flavorful Greek potato salad is quick to prepare and makes a wonderful side for summer gatherings or a bright addition to your everyday meals. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes are great for their texture, you can use Yukon Gold or red potatoes as a substitute. Just make sure to cut them into similar-sized pieces for even cooking.
How Do I Store Leftover Potato Salad?
Store any leftover potato salad in an airtight container in the refrigerator. It will be good for about 3 days. Just give it a gentle stir before serving, as the flavors will meld over time!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. If you’re going to make it longer than that, I’d recommend storing the dressing separately and adding it just before serving to keep the potatoes from getting mushy.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try using tofu feta or simply leave it out for a lighter salad. For a richer flavor, you could also use goat cheese or a tangy white cheese!
These tips should help you customize and enjoy your Greek potato salad to the fullest! 🍽️
