As I stood in my kitchen, a whiff of fresh herbs mingled with the earthy scent of boiling potatoes, and nostalgia swept over me. This Tangy Greek Potato Salad has a vibrant twist that takes the beloved classic and elevates it to summertime glory. With creamy, tender potatoes balanced by the brininess of olives and the richness of feta cheese, it’s a refreshing side dish that feels both hearty and light. Not only is this salad quick to prepare, making it ideal for those busy summer days, but it’s also a crowd-pleaser, perfect for potlucks and picnics alike. So, are you ready to dive into a bowl of sunshine on your plate? Let’s get started!
Why is Greek Potato Salad a Must-Try?
Flavorful and refreshing, this Greek Potato Salad blends tangy sun-dried tomatoes, salty olives, and creamy feta creating a mouthwatering symphony of tastes. Quick to make, it’s the perfect recipe for busy summer days when you want something delicious yet effortless. Versatile enough to serve with grilled meats or as a stand-alone dish, it caters to various dietary needs. Crowd-pleasing, this salad is sure to impress guests at potlucks and barbecues! Don’t forget to explore other refreshing sides, such as Carrot Cucumber Salad or Cucumber Salad Bacon, to elevate your next gathering.
Greek Potato Salad Ingredients
For the Salad
• Petite White or Red Potatoes – The base of the salad providing structure and creaminess; substitute with Yukon Gold or fingerling potatoes for a different texture.
• Pitted Kalamata Olives – Adds saltiness and depth; green olives can be used as a milder alternative.
• Oil-Packed Sun-Dried Tomatoes – Contributes tanginess and sweetness; use fresh diced tomatoes for a lighter option.
• Capers – Provide a briny flavor enhancing the Mediterranean profile; omit if sensitive to saltiness or use pickles for a different flavor.
• Red Onion – Offers a sharp bite and crunch; can be swapped with green onions for a milder flavor.
• Fresh Dill – Brings freshness that brightens the dish; substitute with parsley or omit if not available.
• Feta Cheese – Delivers creaminess and a tangy profile, essential for Greek salad; substitute with goat cheese for a different flavor.
For the Dressing
• Extra-Virgin Olive Oil – Forms the base of the dressing, providing richness; can use avocado oil for a milder flavor.
• Red Wine Vinegar – Adds acidity to balance the richness of the potatoes; any light vinegar, like white wine vinegar, can be substituted.
• Garlic – Adds depth of flavor to the dressing; roast before adding for a sweeter taste.
• Dry Mustard – Enhances dressing emulsion and adds flavor; swap with Dijon mustard if preferred.
• Dried Thyme & Oregano – Provide herbal notes that complement the Greek profile; fresh herbs can be used, adjusting quantities.
• Kosher Salt & Black Pepper – Essential for seasoning; adjust according to taste or dietary needs.
This Greek Potato Salad is not just refreshing but a delightful addition to any summer gathering, bringing a burst of flavor to your plate!
Step‑by‑Step Instructions for Greek Potato Salad
Step 1: Boil the Potatoes
Bring a large pot of salted water to a rolling boil over high heat. Add the petite white or red potatoes and cook for about 15 minutes until fork-tender. Drain the potatoes in a colander and let them cool completely, allowing them to firm up a bit. This step is crucial as it sets the base for your delicious Greek potato salad.
Step 2: Prepare the Dressing
While the potatoes are cooling, grab a jar with a tight-fitting lid. Add extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, oregano, kosher salt, and black pepper to the jar. Seal the lid and vigorously shake it for about 30 seconds until the ingredients are well combined and emulsified, creating a flavorful dressing that will enhance your Greek potato salad.
Step 3: Cut the Potatoes
Once the potatoes are cool, cut them into bite-sized pieces for easy mixing. Transfer the chopped potatoes to a large mixing bowl and drizzle them with a bit of reserved caper brine to enhance their flavor further. Let the potatoes sit for about 10 minutes, allowing them to absorb the briny goodness before adding the remaining ingredients for your Greek potato salad.
Step 4: Combine the Ingredients
In the mixing bowl with the cooled potatoes, add pitted Kalamata olives, diced red onion, capers, oil-packed sun-dried tomatoes, and fresh dill. Gently toss the ingredients together, ensuring the potatoes are evenly coated with the other components. This step marries all the vibrant flavors, making your Greek potato salad truly delightful.
Step 5: Add the Dressing
Pour the prepared dressing over the potato mixture and carefully fold everything together using a large spoon or spatula. Make sure the potatoes are well coated with the dressing, as it adds tanginess and moisture to your salad. Let the Greek potato salad sit for at least 15 minutes to allow the flavors to meld beautifully.
Step 6: Finish with Feta
Before serving, crumble fresh feta cheese over the top of your Greek potato salad. Gently mix it in, ensuring not to break the feta pieces too much. Taste the salad and adjust seasoning as necessary, adding more salt or pepper if desired. Serve this vibrant dish at room temperature or chilled, and watch it become a hit at your summer gatherings!
Tips for the Best Greek Potato Salad
Let it Rest: Allow the salad to sit for at least one hour after mixing. This waiting time lets the flavors meld and enhances the overall taste of your Greek potato salad.
Taste As You Go: Always taste your dressing and salad before serving. Adjust seasoning with salt and pepper if the salad needs a flavor boost.
Mind the Salt: If using salty ingredients like capers and olives, reduce the amount of salt in the dressing to avoid overpowering your salad.
Dress It Right: Drizzle some reserved caper brine over the potatoes after cutting to add a delightful briny flavor before you mix in other ingredients.
Seasonal Variations: Feel free to experiment with fresh, seasonal ingredients. Adding diced cucumbers can provide an excellent crunch, enhancing the freshness of your Greek potato salad!
Greek Potato Salad Variations & Substitutions
Feel free to play around with this delicious Greek potato salad and make it truly your own!
-
Roasted Potatoes: Swap boiled potatoes for roasted for a deeper flavor profile and a delightful crispy texture.
Roasted potatoes will bring a smoky warmth, making every bite feel luxurious. -
Protein Boost: Incorporate grilled chicken or shrimp to transform this salad into a hearty main dish.
It’s an easy way to add protein and elevate the meal while still keeping it vibrant. -
Extra Crunch: Add diced cucumbers for an extra layer of crunch and a refreshing bite.
Cucumbers enhance the salad’s freshness and play beautifully with the creamy feta. -
Creamy Twist: Swap feta cheese with creamy goat cheese for a tangy flavor twist.
This twist brings a richer profile, making it perfect for those who crave a dairy indulgence. -
Herb Swap: Substitute fresh dill with parsley if you don’t have dill on hand, or mix in both for a herbaceous boost.
This playful swap introduces a new flavor dimension that’s equally delightful. -
Vinegar Variation: Use lemon juice instead of red wine vinegar for a brighter, zesty dressing.
Lemon juice adds a touch of sunshine, enhancing the Greek flavors wonderfully. -
Heat Level: Feel free to toss in a pinch of red pepper flakes for a subtle kick.
A little heat can balance out the savory and tangy elements beautifully.
If you’re inspired to create tropical flavor combinations, don’t forget to check out our Flavorful Sweet Potato recipe, or if you have cucumbers lying around, our Smashed Cucumber Salad pairs wonderfully alongside this Greek salad!
Make Ahead Options
These Tangy Greek Potato Salad ingredients are perfect for meal prep! You can boil the potatoes and prepare the dressing up to 24 hours in advance. Simply cool and store the potatoes in the refrigerator, allowing the flavors to enhance overnight. For even better taste, combine all other components—like olives, sun-dried tomatoes, and onions—up to 3 days ahead. Just remember to toss everything with the dressing only when you’re ready to serve to maintain freshness. When it’s time to enjoy, simply add the crumbled feta, adjust the seasoning, and you’re all set for a delicious, vibrant side dish that will impress your guests!
How to Store and Freeze Greek Potato Salad
Fridge: Store your Greek potato salad in an airtight container for up to 3-4 days. It tastes best fresh, so consume within the first 24 hours for optimal flavor.
Freezer: Freezing is not recommended as potatoes can become mushy upon thawing. If you must, freeze the salad without feta or dressing, and add them fresh later.
Reheating: If served chilled, enjoy the salad straight from the fridge. If you prefer it at room temperature, let it sit out for about 30 minutes before serving for a refreshing taste.
Leftovers: If you have any leftovers, give the salad a gentle toss before serving again to redistribute the dressing and fresh flavors of this delightful Greek potato salad.
What to Serve with Tangy Greek Potato Salad
Looking to elevate your summer meals? Pair these delightful dishes with your refreshing potato salad for a balanced feast.
- Grilled Lemon Chicken: The zesty flavors complement the tanginess of the salad while adding hearty protein, making it perfect for summer barbecues.
- Stuffed Bell Peppers: With their vibrant colors and savory filling, they add a visual and flavorful contrast that pairs beautifully with the creamy texture of the salad.
- Greek Tzatziki: This cool yogurt dip brings a refreshing hit of garlic and cucumber that enhances the Mediterranean vibe of your meal.
For a delightful finish, consider serving chilled Sangria: Its fruity notes bring sweet relief against the savory salad, creating a lively and bright dining experience.
Don’t forget a basket of warm Pita Bread: Perfect for scooping, it adds a soft, chewy texture that perfectly balances the creamy and briny elements of the Greek potato salad.
These pairings not only enhance each meal but weave an aromatic tapestry of flavors that will surely leave your guests lingering for that last delicious bite!
Greek Potato Salad Recipe FAQs
How do I select the best potatoes for my Greek potato salad?
Absolutely! Look for petite white or red potatoes that are firm and blemish-free. You’re aiming for smooth skins – avoid any with dark spots or wrinkles. Yukon Gold or fingerling potatoes can also work wonderfully for a twist in texture and flavor.
How should I store Greek potato salad?
Very simply! Store your Greek potato salad in an airtight container in the refrigerator for up to 3-4 days. For the best taste, I recommend consuming it within the first 24 hours. Just make sure to keep the salad refrigerated to maintain its freshness!
Can I freeze Greek potato salad?
Freezing isn’t the best option for this salad, as the potatoes tend to become mushy upon thawing. However, if you really want to freeze it, do so without the feta cheese or dressing. You can freeze the salad for up to 3 months and then add them fresh after thawing.
What if my potato salad seems dry?
If your Greek potato salad looks a bit dry before serving, don’t worry! You can simply drizzle a little extra-virgin olive oil or more dressing over the top. Gently toss the salad to coat it evenly, which will help revitalize those delicious flavors.
Is Greek potato salad safe for those with allergies?
Be mindful! The Greek potato salad contains common allergens such as dairy (feta cheese) and potentially gluten (some mustard brands). If you’re serving guests with dietary restrictions, consider using goat cheese instead of feta for a lactose-free option and ensure that all other ingredients are gluten-free as well. Always check labels to be safe!
How can I ensure my potatoes remain firm in the Greek potato salad?
To keep your potatoes nice and firm, make sure not to overcook them while boiling. A cooking time of about 15 minutes should get them fork-tender without turning mushy. After boiling, drain them and let them cool completely before cutting. Enjoy your delicious Greek potato salad!
Refreshing Greek Potato Salad for Your Summer Gatherings
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil over high heat. Add the petite white or red potatoes and cook for about 15 minutes until fork-tender. Drain the potatoes in a colander and let them cool completely.
- While the potatoes are cooling, grab a jar with a tight-fitting lid. Add extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, oregano, kosher salt, and black pepper to the jar. Seal the lid and vigorously shake it for about 30 seconds until well combined.
- Once the potatoes are cool, cut them into bite-sized pieces. Transfer the chopped potatoes to a large mixing bowl and drizzle them with a bit of reserved caper brine. Let the potatoes absorb the briny goodness for about 10 minutes.
- In the mixing bowl with the cooled potatoes, add pitted Kalamata olives, diced red onion, capers, oil-packed sun-dried tomatoes, and fresh dill. Gently toss the ingredients together.
- Pour the prepared dressing over the potato mixture and carefully fold everything together using a large spoon or spatula. Let the Greek potato salad sit for at least 15 minutes to allow the flavors to meld.
- Before serving, crumble fresh feta cheese over the top and gently mix it in. Adjust seasoning with more salt or pepper if desired. Serve at room temperature or chilled.