This Greek Potato Salad is quick, fresh, and bursting with flavor! Made with tender potatoes, crunchy cucumbers, juicy tomatoes, and tangy feta cheese, it’s a delightful side dish.
You’ll love how light and refreshing it is, perfect for a picnic or a simple dinner. Plus, it’s ready in just 25 minutes, so you won’t be hanging around the kitchen long—more time for snacks! 😉
Key Ingredients & Substitutions
Baby Gold Potatoes: These are perfect for their creamy texture, but you can swap them for red potatoes or Yukon Gold if needed. If you’re in a hurry, even canned potatoes can work in a pinch!
Kalamata Olives: These provide a rich flavor. If you’re not a fan, try green olives or black olives for a different taste. Just make sure the olives are pitted to avoid biting into a pit.
Feta Cheese: Crumbled feta is essential, but if you’re avoiding dairy, consider using a dairy-free feta or a sprinkle of nutritional yeast for a similar flavor boost.
Capers: They add a briny kick, but if you’re out, try using pickles or chopped green olives. They can offer that tangy flavor boost!
Fresh Dill: Dill lends that fresh flavor, but if it’s not available, fresh parsley or basil can serve as a more common substitute. Both add flavor but will change the overall profile slightly.
How Do I Cook the Potatoes to the Right Texture?
Cooking potatoes to the right tenderness can be tricky! Here’s a simple guide to achieve perfectly tender potatoes:
- Start with a pot of salted water, and bring it to a boil before adding the baby gold potatoes. This helps season them from the inside.
- Cook them for about 15 minutes or until they are fork-tender. You can check them by piercing with a fork; they should slide in easily.
- Once done, drain the potatoes and let them cool a bit before cutting. This prevents them from falling apart.
Taking your time here will help keep the potatoes intact in the salad. No one likes mushy salad potatoes!
How to Make 25-Minute Greek Potato Salad?
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds baby gold potatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup capers, drained
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh dill, chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing Greek potato salad will take about 25 minutes in total. You’ll spend around 15 minutes boiling the potatoes and another 10 minutes preparing the salad and dressing. It’s quick, tasty, and perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by bringing a pot of salted water to a boil. Add the baby gold potatoes and cook them for about 15 minutes, or until they are fork-tender. Once they’re cooked, drain them and set them aside to cool slightly.
2. Prepare the Dressing:
While the potatoes are cooking, grab a small bowl and whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper. This dressing will add a fantastic zing to your salad!
3. Slice the Potatoes:
Once the potatoes are cool enough to handle, cut them in half or quarters, depending on how chunky you like your salad. Set them aside in a large mixing bowl.
4. Combine Ingredients:
In the same bowl with the sliced potatoes, add the Kalamata olives, red onion, crumbled feta cheese, capers, chopped sun-dried tomatoes, and fresh dill. These ingredients bring the salad to life with vibrant flavors!
5. Add Dressing:
Pour the prepared dressing over the salad ingredients. Gently toss everything together so that the potatoes and other goodies are evenly coated in the delicious dressing.
6. Serve:
Let the salad sit for about 5 minutes to allow the flavors to meld together. You can serve it right away, or if you prefer, chill it in the refrigerator for a bit longer before serving. Enjoy this delightful Greek potato salad!
Can I Use Other Types of Potatoes for This Salad?
Absolutely! While baby gold potatoes are great for their creamy texture, you can substitute them with baby red potatoes or even Yukon Gold potatoes. Just be sure to adjust the cooking time accordingly, as different potatoes may require slight variations in cooking time.
How Should I Store Leftover Greek Potato Salad?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits! Just give it a gentle toss before serving again to redistribute the dressing.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the feta cheese or replace it with a vegan feta alternative. You can also add some diced avocado for creaminess and a nutritious boost!
What Can I Use Instead of Red Wine Vinegar?
If you don’t have red wine vinegar on hand, you can substitute it with white wine vinegar, apple cider vinegar, or even lemon juice for a different tangy flavor. Just start with a little less and adjust to your taste!
