Easy Greek Potato Salad with Fresh Herbs

Key Ingredients & Substitutions

Baby Potatoes: I love using Yukon gold or red baby potatoes for their creamy texture and flavor. However, if you can’t find them, russet potatoes work well, too. Just cut them into smaller pieces for even cooking.

Olive Oil: Extra-virgin olive oil adds richness, but you can replace it with avocado oil for a different flavor if you prefer. Both options keep it creamy and delicious!

Red Wine Vinegar/Lemon Juice: I suggest red wine vinegar for a classic taste, but lemon juice offers bright freshness. Use whatever you have on hand, and it’ll still be great.

Fresh Herbs: This recipe shines with parsley, dill, and mint. If you’re missing mint or dill, don’t stress! Parsley alone is perfectly fine. Feel free to experiment with other herbs like chives or basil!

Kalamata Olives: These add a bold flavor. If you’re not a fan of olives, you can leave them out or replace them with chopped sun-dried tomatoes for a different twist.

How Can I Cook Perfectly Tender Potatoes?

Cooking the potatoes just right is key to this salad. Here’s how to ensure your potatoes come out tender and fluffy:

• Start with cold water: Always add potatoes to cold water to ensure even cooking.
• Salt the water: This adds flavor as the potatoes cook. A general rule is about 1 tablespoon of salt per quart of water.
• Watch the clock: Cook them for about 12-15 minutes. Start checking at 12 minutes. They should be fork-tender, not mushy!
• Cool off: Drain them and let them cool slightly before mixing with the dressing. This helps the potatoes absorb the flavors better!

With these tips, your Greek potato salad will turn out delicious every time!

Easy Greek Potato Salad with Fresh Herbs

Ingredients You’ll Need:

For the Salad:

• 2 pounds baby potatoes (Yukon gold or red), halved or quartered
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, finely chopped)
• Salt and freshly ground black pepper, to taste

For the Fresh Herbs:

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped (optional)

How Much Time Will You Need?

This delicious Greek potato salad takes about 15 minutes of prep time and 30 minutes of resting time to let the flavors meld together. If you want to chill it longer, you can refrigerate it for a couple of hours before serving!

Step-by-Step Instructions:

1. Cook the Potatoes:

Start by placing the halved or quartered baby potatoes in a large pot. Cover them with cold, salted water. Bring the pot to a boil over medium-high heat. Cook the potatoes until they are just tender when pierced with a fork, which should take about 12-15 minutes.

2. Drain and Cool:

Once the potatoes are cooked, drain them and transfer them to a large mixing bowl. Let them cool slightly for about 5 minutes to avoid making the dressing warm.

3. Make the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, and dried oregano. Season the dressing with salt and pepper to your taste.

4. Combine Ingredients:

Pour the dressing over the warm potatoes and gently toss to coat them evenly. Then, add the thinly sliced red onion, Kalamata olives, and your fresh herbs (parsley, dill, and mint if you’re using it). Toss everything together gently.

5. Add Feta and Adjust Seasoning:

Sprinkle the crumbled feta cheese over the salad and give it a very light toss just to mix it in. Taste your salad and adjust the seasoning with any extra salt, pepper, or vinegar as desired.

6. Let It Rest:

Allow the salad to sit at room temperature for at least 30 minutes before serving to let all the flavors meld together. Alternatively, you can refrigerate it and serve chilled!

Enjoy this refreshing and authentic Greek potato salad as an easy side dish or a light lunch on a sunny day!

FAQ for Easy Greek Potato Salad with Fresh Herbs

Can I Use Other Types of Potatoes?

Absolutely! While Yukon gold or red potatoes are recommended for their creamy texture, you can substitute with russet potatoes. Just make sure to cut them into smaller pieces to ensure even cooking.

How Long Can I Store This Potato Salad?

You can store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again, as some separation may occur.

Is It Possible to Make This Salad Vegan?

Yes! To make this salad vegan, simply omit the feta cheese or use a plant-based feta alternative. The salad will still be delicious and flavorful without it!

Can I Make This Ahead of Time?

Definitely! You can prepare the salad a day in advance. Just wait to add the feta cheese until right before serving for the best texture. This also allows the flavors to develop even more!