Greek Potato Salad

amazing flavor combination
Amazing flavor combination
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Ingredients

2½ lbs Potatoes yellow or red, scrubbed and diced (1/2-1 inch)
¾ tsp Salt divided
¼ cup Olive oil extra virgin
3 tbsp White wine vinegar
¼ cup Red onion finely chopped
1 tbsp Dijon mustard
½ tsp Black pepper ground
1 cup Cherry tomatoes halved
⅓ cup Feta cheese
¼ cup Kalamata olives
2 tbsp Oregano chopped, fresh or 2 tsp dried

Nutritional information

170
Calories
7.8g
Fat
22.5g
Carbohydrates
3.5g
Protein
4mg
Cholesterol
308mg
Sodium
Ingredients

Greek Potato Salad

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This Greek Potato Salad is a delicious flavor combination which takes its inspiration from Greece. The quintessential Greek salad ingredients are all present in this potato salad: olives, feta cheese, cherry tomatoes and oregano. It’s lighter than traditional potato salads too because there is no mayo in the dressing.

It’s super simple to make too. Start by cooking potatoes in boiling water. While the potatoes cool on a baking sheet, make a dressing by combining oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano to the bowl with the dressing and mix well to coat. Enjoy!

To make my version of Greek Potato Salad, you will need the following ingredients:

Ingridiens for Greek Potato Salad

Steps to make Greek Potato Salad

1

Boil the potatoes

20

In a large saucepan, bring 1-2 inches of water to a boil and place a steamer basket on the saucepan. Place 2½ pounds of potatoes in the steamer basket and cook for 12-15 minutes until they are tender, but still firm.

2

Leave potatoes to cool

15

Spread the cooked potatoes in a layer on a rimmed baking sheet. Sprinkle with ¼ teaspoon of salt and leave to cool for 15 minutes.

3

Make dressing

2

Place ¼ cup of extra-virgin olive oil, 3 tablespoons of white-wine vinegar, ¼ cup of finely chopped red onion, 1 tablespoon of Dijon mustard, ½ a teaspoon of ground pepper and the remaining ½ teaspoon of salt in a large bowl and whisk until combined.

4

Assemble the salad

2

Add the cooked potatoes to the bowl with the dressing along with 1 cup of halved cherry tomatoes, ⅓ cup of crumbled feta cheese, ¼ cup of quartered Kalamata olives and 2 tablespoons of chopped fresh oregano. Stir well to ensure all the ingredients are evenly coated.

5

Serve

Serve immediately at room temperature or refrigerate if you prefer a colder salad.

This Greek Potato Salad is one of the most delicious flavor combinations. It is a perfect salad to make for a picnic or barbecue! Try it out soon and please come back to leave a comment below to let me know what you think.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(4.8)
Total Reviews: 11
Miyah Finkley

I didn't add as much vinegar as stated cause it's very strong instead I went with just 2 tablespoons instead of 3.

Dana Hare

Didn't add the oregano cause that usually overpowers everything in my opinion.

Emmalynn Babiy

Brought this in for lunch and everyone was gawking and drooling now I'm expected to write down the ingridents for my whole cubicle hahaha!!

Jenesis Muhammed

This was alright but I actually really liked the grape salad more it was far juicier.

Ellianna Turnbow

WOW the flavors exploded in my mouth!

Cambria Bace

Very light and delicious salad thanks for sharing.

Elisabeth Silkman

Good but not really Greek.

Anne Rolader

Can't wait to try out more Greek stuff I really enjoyed this one.

Maleah Kujan

Loved it a lot it was super filling and flavorful which is exactly what I was looking forward to.

Meredith Caretti

Potato salad has always been a favorite of mine and so I tried this out and it tasted completely different but in the best way possible :)

Athina

Well done! Verified!

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