Experience the delightful flavors of a classic Greek Potato Salad. This refreshing and nutritious dish combines tender potatoes with fresh vegetables and a tangy dressing, making it a perfect side dish for any meal. Whether you're planning a family gathering or looking for a healthy lunch option, this Greek Potato Salad is sure to please. The combination of Kalamata olives, cherry tomatoes, red onion, parsley, dill, and feta cheese, all tossed in a homemade dressing, creates a vibrant and delicious salad that everyone will love. Serve chilled and enjoy the taste of the Mediterranean.

Greek Potato Salad in a bowl
Greek potato salad in a bowl | Myhomemaderecipe.com

This Greek Potato Salad is a refreshing and flavorful dish perfect for any meal. Combining tender potatoes, fresh vegetables, and a tangy dressing, this salad is sure to be a crowd-pleaser. Whether you're serving it as a side dish at a summer barbecue or as a light main course, this salad offers a delightful mix of textures and flavors that will impress your guests.

INGREDIENTS

  • 1 kg potatoes, peeled and cubed: Use waxy potatoes such as Yukon Gold or Red Bliss for the best texture. These potatoes hold their shape well after boiling and provide a creamy texture.
  • 1/2 red onion, thinly sliced: Adds a sharp, slightly sweet flavor and a pop of color to the salad. Thinly slice the onion to ensure it mixes well with the other ingredients.
  • 1/2 cup Kalamata olives, pitted and sliced: Kalamata olives bring a briny, rich flavor to the salad. Make sure they are pitted and sliced for easy eating.
  • 1/2 cup cherry tomatoes, halved: Cherry tomatoes add a juicy sweetness and vibrant color. Halve them to distribute evenly throughout the salad.
  • 1 cucumber, seeded and diced: The cucumber provides a refreshing crunch. Seed and dice it to prevent excess moisture from watering down the salad.
  • 1/4 cup fresh parsley, chopped: Fresh parsley adds a bright, herbaceous note. Chop it finely to mix well with the other ingredients.
  • 1/4 cup fresh dill, chopped: Dill offers a distinct, aromatic flavor that complements the other ingredients perfectly. Use fresh dill for the best taste.
  • 1/3 cup extra virgin olive oil: This is the base of the dressing. Use high-quality extra virgin olive oil for a rich, fruity flavor.
  • 2 tablespoons red wine vinegar: Adds acidity and tang to the dressing, balancing the richness of the olive oil.
  • 1 teaspoon Dijon mustard: Provides a slight sharpness and helps emulsify the dressing.
  • Salt and pepper to taste: Season the salad according to your preference. Start with a pinch and adjust as needed.
  • 100 g feta cheese, crumbled (optional): Feta cheese adds a salty, tangy flavor. If you prefer a vegan or dairy-free salad, you can omit this ingredient.

INSTRUCTIONS

Step 1:
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly. This helps the potatoes to absorb the dressing better and prevents them from becoming mushy.
Step 2:
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Make sure to whisk thoroughly until the dressing is well emulsified and has a smooth consistency.
Step 3:
Add the warm potatoes to the dressing and toss gently to coat. The warmth of the potatoes helps them to absorb the flavors of the dressing more effectively, resulting in a more flavorful salad.
Step 4:
Add red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill to the bowl with potatoes. Mix well to combine. Ensure that all ingredients are evenly distributed for a balanced flavor in every bite.
Step 5:
If using, gently fold in crumbled feta cheese. Be careful not to break the feta into too small pieces, as it adds a nice texture contrast to the salad.
Step 6:
Cover and refrigerate for at least 1 hour to allow flavors to meld. This step is crucial as it lets the ingredients marinate, enhancing the overall taste of the salad.
Step 7:
Before serving, taste and adjust seasoning if needed. Garnish with extra herbs if desired. This final touch not only improves the flavor but also makes the salad look more appealing.

Serving and Storage Tips

This Greek Potato Salad is best served chilled, making it an ideal dish for warm weather gatherings. Serve it as a side dish with grilled meats or as part of a larger Mediterranean-inspired meal. To add a bit of visual appeal, garnish with a few extra sprigs of fresh dill or parsley before serving. This salad can be made a day ahead, which allows the flavors to meld even more.

For storage, keep the salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to store the salad for a longer period, keep the dressing and the salad components separate and mix them together just before serving. This helps to maintain the freshness and crispness of the vegetables.

Helpful Notes

For a delightful variation, consider adding some capers or sun-dried tomatoes to the salad. These ingredients bring an additional layer of flavor and complexity. If you’re looking for a more substantial salad, add some cooked and sliced chicken breast or shrimp.

Renowned chefs like Ina Garten suggest using the best quality ingredients you can find, especially for simple dishes like this. High-quality olive oil and fresh herbs can make a significant difference in the final flavor of the salad. Also, consider experimenting with different types of mustard or vinegar to customize the dressing to your taste.

If you’re preparing this salad for a vegan or dairy-free audience, simply omit the feta cheese. The salad is still delicious without it, thanks to the robust flavors of the olives, herbs, and dressing. Remember, the key to a great potato salad is balancing the textures and flavors, so feel free to adjust the seasoning and ingredients to suit your preferences.

Greek Potato Salad in a bowl
Greek Potato Salad in a bowl | Myhomemaderecipe.com