This Greek potato salad is a quick and tasty dish packed with colorful veggies. You’ll enjoy tender potatoes mixed with crunchy cucumbers, ripe tomatoes, and a sprinkle of feta for that creamy touch!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These potatoes are creamy and hold their shape well. If you can’t find them, russet or red potatoes can work too, but they might have a different texture.
Kalamata Olives: They add a briny flavor to the salad. If you’re not a fan, try green olives or even black olives for a milder taste.
Sun-Dried Tomatoes: These contribute a tangy sweetness. If you prefer, you can use fresh tomatoes instead, just chop them finely. Add more if you like a juicier salad.
Feta Cheese: It brings creaminess and saltiness. For a dairy-free version, try using firm tofu crumbled with a bit of salt or a vegan feta substitute.
Dill: This herb is key for the fresh flavor. If you don’t have dill, you might substitute parsley or basil for something different.
How Do I Cook the Potatoes Perfectly?
Cooking the potatoes is crucial for getting that perfect bite. Here’s how to do it right:
- Start with cold water: This helps the potatoes cook evenly.
- Add salt to the water: It enhances the potato flavor as they cook.
- Test for doneness: Use a fork to check if they are tender but not mushy. This usually takes 12-15 minutes.
Letting the potatoes cool slightly before mixing is also important as it helps the flavors meld without the ingredients getting too mushy together. Enjoy this delightful, easy Greek potato salad!
Easy 25-Minute Greek Potato Salad
Ingredients You’ll Need:
- 1.5 pounds baby yellow potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 medium red onion, thinly sliced
- 1/4 cup capers, drained
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll spend around 15 minutes cooking the potatoes and preparing other ingredients, plus a few minutes to mix everything together. It’s a quick and easy side dish that’s bursting with Mediterranean flavors!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with cold water, adding a pinch of salt for flavor. Heat over high until it boils. Then, lower the heat to medium and let them simmer for about 12-15 minutes, or until they’re tender when pierced with a fork.
2. Draining and Cooling:
Once the potatoes are cooked, drain them in a colander and allow them to cool slightly. This will help your salad stay fresh and crisp!
3. Mixing the Ingredients:
In a large bowl, combine the warm potatoes with the Kalamata olives, chopped sun-dried tomatoes, sliced red onion, and drained capers. Give them a gentle stir to mix it all up.
4. Preparing the Dressing:
In a small mixing bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. This dressing will add a boost of flavor to your salad!
5. Combining Everything:
Pour the dressing over the potato mixture, tossing gently to ensure everything is well coated. Be careful not to mash the potatoes as you mix.
6. Adding the Finishing Touches:
Sprinkle the crumbled feta cheese and fresh dill on top. Give the salad one last gentle toss to mix in these delicious toppings.
7. Serving the Salad:
Your Greek potato salad is now ready to enjoy! You can serve it right away, or for even more incredible flavor, chill it in the refrigerator for 15-20 minutes before serving. Your taste buds will thank you!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes are great for their creamy texture, you can use red or russet potatoes as well. Just make sure to cut them into similar-sized pieces for even cooking.
How Do I Store Leftover Greek Potato Salad?
To store leftovers, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Just give the salad a gentle toss before serving again to redistribute the dressing.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a day in advance. Just keep it covered in the fridge. It’s best to add the feta cheese and dill right before serving to keep it fresh and flavorful.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try using crumbled firm tofu mixed with a pinch of salt or a vegan feta cheese substitute. You can also skip cheese altogether for a lighter version.
