Oh my goodness, let me tell you about this *Greek Potato Salad*! It’s one of those dishes that just screams summer, with its vibrant colors and fresh flavors. Every time I make it, I’m transported to a sun-drenched terrace in Greece, enjoying a warm breeze and the sound of laughter. Trust me, the combination of tender potatoes, juicy cherry tomatoes, crunchy cucumbers, and briny olives is absolutely heavenly. And the feta? Oh wow, it takes everything to the next level! This salad isn’t just refreshing; it’s a beautiful medley of textures and tastes that makes you feel good inside and out. Perfect for barbecues, picnics, or just a cozy dinner at home—this salad is sure to be a hit!
Ingredients List
- 2 pounds of potatoes (I love using waxy potatoes for that creamy texture!)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled (feel free to adjust this to your taste!)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How to Prepare GREEK POTATO SALAD
Boil the Potatoes
First things first, let’s get those potatoes cooking! Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Toss in your 2 pounds of waxy potatoes (trust me, they hold their shape beautifully!), and let them simmer for about 15-20 minutes. You’ll know they’re ready when you can easily poke them with a fork, but they’re not falling apart—just tender enough! Once done, drain the potatoes and let them cool for a bit. After they’ve cooled down, chop them into bite-sized cubes. Yum!
Combine the Salad Ingredients
Now, grab a large mixing bowl because it’s time to bring all those colorful ingredients together! Carefully add the cubed potatoes, along with the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese. Here’s a little tip: mix everything gently! You want to combine the ingredients without mashing the potatoes. It’s all about that lovely texture!
Make the Dressing
In a separate bowl, let’s whip up the dressing that’s going to tie all those flavors together. Combine the 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a sprinkle of salt and pepper. Whisk it all together until it’s well blended. This dressing is key to elevating the entire salad, so don’t skip this step!
Toss and Chill
Now, pour that gorgeous dressing over your salad mixture. Gently toss everything together until all the ingredients are coated in that delicious vinaigrette. Once it’s all mixed up, cover the bowl and pop it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully, making every bite even more delightful. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days!
- Fresh, vibrant flavors that make your taste buds dance.
- Healthy ingredients packed with nutrients.
- Great for meal prep or as a side dish at gatherings.
- Customizable to suit your taste—add more feta or toss in extra veggies!
Tips for Success
To make your *Greek Potato Salad* truly shine, here are some of my top tips! First, always use waxy potatoes—they hold their shape better and give you that perfect texture. If you want to take it up a notch, try roasting your potatoes instead of boiling them for a deeper flavor. Also, don’t skip the chilling step! Letting the salad sit for at least 30 minutes in the fridge allows the flavors to mingle and become even more delicious. And if you’re making this ahead of time, feel free to add the feta just before serving to keep it fresh and crumbly. Lastly, taste as you go! Adjust the dressing with more salt, pepper, or vinegar until it’s just right for you. Happy cooking!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just typical estimates. Each serving of this *Greek Potato Salad* (about 1 cup) contains approximately 250 calories, 14g of fat, 6g of protein, and 30g of carbohydrates. It also has 4g of fiber and 2g of sugar. Remember to adjust according to your own ingredient choices for the most accurate counts!
FAQ Section
Can I make Greek Potato Salad ahead of time? Absolutely! This salad is perfect for making in advance. Just prepare it a day before and store it in the fridge. Just remember to add the feta just before serving for the best texture!
What type of potatoes are best for this salad? Waxy potatoes are my go-to for this recipe. They hold their shape and have that lovely creamy texture that makes the salad so enjoyable!
Can I add other ingredients? Yes! Feel free to customize your *Greek Potato Salad* with additional veggies like bell peppers or even some fresh herbs like parsley or dill for an extra flavor kick.
Is this salad gluten-free? Yes, it is naturally gluten-free, making it a great choice for everyone at the table!
How long does it last in the fridge? It should stay fresh for about 3-4 days in an airtight container. Just give it a stir before serving again!
Storage & Reheating Instructions
Storing your *Greek Potato Salad* is super easy! Just place any leftovers in an airtight container and keep it in the refrigerator. It’ll stay fresh for about 3-4 days—just remember to give it a good stir before serving again. Now, if you find yourself with too much salad (which is a great problem to have!), you can also freeze it. Just know that the texture might change a bit once thawed, but it’ll still taste delicious! To reheat, gently warm it in the microwave, but I recommend enjoying it chilled for the best flavor experience. Happy eating!
For more tips on making delicious salads, check out this salad recipe guide.
Also, if you’re interested in the health benefits of potatoes, you can read more here.
Lastly, if you want to explore more Mediterranean recipes, visit this page.
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GREEK POTATO SALAD: 5 Heavenly Tips for Ultimate Flavor
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing Greek potato salad with vibrant flavors.
Ingredients
- 2 pounds of potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 15-20 minutes.
- Drain and let them cool, then cut into cubes.
- In a large bowl, combine potatoes, tomatoes, cucumber, onion, olives, and feta.
- In a separate bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving.
Notes
- Use waxy potatoes for better texture.
- Adjust the amount of feta to your taste.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Greek Potato Salad