This Greek potato salad is a fresh and tasty dish that’s super easy to whip up! It combines tender potatoes with crunchy veggies and zesty dressing for a perfect side.
I love how light and colorful this salad is, making it a great addition to any meal. Plus, you can make it ahead of time—leaving more time for playtime or relaxing! 😊
Key Ingredients & Substitutions
Baby Potatoes: They’re perfect for this salad! If you can’t find them, use regular potatoes—just chop them into smaller pieces. I find that using waxy potatoes like red or Yukon gold gives the best texture.
Kalamata Olives: These add a wonderful briny flavor. If you’re not a fan, green olives or even sliced black olives can work in a pinch. Just adjust the salt because some olives can be saltier than others.
Sun-Dried Tomatoes: If you don’t have these on hand, you can substitute with chopped fresh tomatoes. Just remember to adjust for extra moisture! I love the sun-dried ones for that concentrated flavor.
Red Onion: This adds a nice crunch and bite. If red onion’s flavor is too strong for you, try using green onions or shallots—they’re milder and still tasty.
Feta Cheese: A must for the classic Greek taste! If you’re looking for a dairy-free option, crumbled tofu or a dairy-free feta are good alternatives.
How Do I Cook Perfect Potatoes for Salad?
The secret to cooking potatoes is to boil them correctly! Start with cold water to ensure they cook evenly. Here’s a quick guide:
- Place halved potatoes in a pot and cover with cold water.
- Bring to a boil over medium heat and cook until fork-tender—about 12-15 minutes.
- Be careful not to overcook; they should be firm enough to hold their shape in the salad!
- Once done, drain them and let them cool slightly before mixing with other ingredients.
This technique prevents mushy potatoes and keeps your salad looking and tasting fresh! Enjoy making your Greek potato salad!
Quick and Easy Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup red onion, thinly sliced
- 1/4 cup capers, drained
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
How Much Time Will You Need?
This delightful Greek potato salad will take about 20-25 minutes to prepare. You’ll spend around 15 minutes cooking the potatoes and a few more minutes mixing everything together. If you let it chill for about 30 minutes, the flavors will meld beautifully!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved baby potatoes into a large pot. Cover them with enough cold water to fully submerge the potatoes. Bring the water to a boil over medium-high heat. Once boiling, let them cook for about 12-15 minutes. You’ll know they’re ready when they’re tender but still firm enough to hold their shape. After cooking, drain the potatoes and let them cool slightly.
2. Mixing the Salad Ingredients:
In a large mixing bowl, combine the cooled potatoes, Kalamata olives, chopped sun-dried tomatoes, sliced red onion, drained capers, and crumbled feta cheese. This colorful mixture is not only delicious but super nutritious too!
3. Preparing the Dressing:
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. This dressing is where the magic happens—simple yet full of flavor!
4. Combining Everything:
Pour the dressing over the potato mixture in the large bowl. Gently toss everything together to ensure the potatoes and veggies are evenly coated with the dressing. Be careful not to mash the potatoes!
5. Finishing Touches:
Add the chopped fresh dill to the salad and toss it one last time. This is a great way to brighten up the flavors. If you like, reserve a bit of dill for garnishing.
6. Serve or Chill:
You can serve your salad immediately or let it chill in the fridge for about 30 minutes. Chilling can enhance the flavors, making it even more delicious!
Enjoy your vibrant and savory Greek potato salad—it’s a perfect side dish for any gathering or a light meal on its own!
FAQ for Quick and Easy Greek Potato Salad
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a day in advance. Just mix everything together, cover it well, and store it in the refrigerator. The flavors will develop even more overnight—a win-win!
How Should I Store Leftovers?
Store any leftover Greek potato salad in an airtight container in the fridge for up to 3 days. If it becomes a bit dry, you can stir in a splash of olive oil or a dash of vinegar to refresh it before serving.
Can I Substitute Other Ingredients?
Yes! Feel free to customize the salad to your preference. You can swap Kalamata olives for green olives, sun-dried tomatoes for fresh ones, or even use a different cheese like goat cheese instead of feta for a different flavor profile.
How Can I Make This Salad Vegan?
To make this Greek potato salad vegan, simply omit the feta cheese or replace it with a dairy-free feta alternative. You can also use a splash of lemon juice instead of red wine vinegar for a fresh twist!
