Description
This refreshing Homemade Greek Potato Salad combines tender potatoes with vibrant vegetables, briny Kalamata olives, and tangy feta cheese, all brought together with a zesty olive oil and red wine vinegar dressing. Perfect as a side dish for summer barbecues or a light lunch, this salad is easy to prepare and bursting with Mediterranean flavors.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds of Yukon gold or red potatoes
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of cucumber, diced
- 1 cup of Kalamata olives, pitted and halved
Cheese and Herbs
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh dill, chopped
Dressing
- 1/3 cup of olive oil
- 3 tablespoons of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
- Clean the Potatoes: Begin by washing the potatoes thoroughly under running water to remove any dirt or debris.
- Boil the Potatoes: Fill a large pot with water and add the cleaned potatoes along with a generous pinch of salt. Bring the water to a boil over high heat.
- Cook Until Tender: Once boiling, reduce the heat to medium, cover the pot, and allow the potatoes to cook for 15-20 minutes. Test doneness by inserting a fork; it should slide in easily when the potatoes are ready.
- Drain and Cool: Drain the potatoes in a colander and let them cool until they are safe to handle. Then, cut them into bite-sized pieces, leaving the skin on for added texture and flavor.
- Combine Salad Ingredients: In a large mixing bowl, combine the cut potatoes, halved cherry tomatoes, chopped red onion, diced cucumber, and Kalamata olives.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well blended.
- Toss Salad with Dressing: Pour the dressing over the potato and vegetable mixture. Gently toss to coat all ingredients evenly with the dressing.
- Add Cheese and Herbs: Fold in the crumbled feta cheese along with chopped parsley and dill carefully to avoid breaking up the feta too much.
- Adjust Seasoning: Taste the salad and add more salt and pepper as needed to suit your preferences.
- Chill and Serve: Cover the salad and refrigerate for at least one hour before serving, allowing the flavors to meld. Serve chilled or at room temperature.
Notes
- Leaving the potato skins on adds texture and nutritional value.
- Make sure to use firm potatoes like Yukon gold or red potatoes for the best texture.
- The salad can be made a few hours ahead to enhance flavor absorption.
- For extra freshness, add chopped fresh mint or oregano along with the parsley and dill.
- This salad pairs beautifully with grilled meats and seafood.
