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:
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.
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.
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.
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.
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.
Gluten Free Recipes
