Description
This refreshing Greek Potato Salad combines tender baby potatoes with briny Kalamata olives, creamy feta cheese, and crisp fresh vegetables, all tossed in a tangy olive oil and red wine vinegar dressing. Enhanced with aromatic herbs like parsley and dill, this salad is perfect as a vibrant side dish or light meal that captures authentic Mediterranean flavors.
Ingredients
Scale
Potatoes
- 2 pounds Baby Potatoes
Vegetables & Herbs
- 1 cup Kalamata Olives
- 1 cup Cherry Tomatoes
- 1 large Cucumber
- 1 medium Red Onion
- 1/4 cup Fresh Parsley
- 1/4 cup Fresh Dill
Dressing
- 1/3 cup Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- Salt, to taste
- Black Pepper, to taste
Cheese
- 1 cup Feta Cheese
Instructions
- Boil Potatoes: Place the baby potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
- Cook until Tender: Let the potatoes cook for about 15-20 minutes, or until you can easily pierce them with a fork.
- Drain and Cool: Drain the potatoes and allow them to cool slightly. Then, cut them into bite-sized pieces.
- Prepare Dressing: In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until the dressing is well emulsified and combined.
- Toss Potatoes in Dressing: Add the cooled potato pieces to the dressing and gently toss to ensure they are evenly coated.
- Add Vegetables and Cheese: Fold in the Kalamata olives, crumbled feta cheese, diced red onion, chopped fresh parsley, fresh dill, halved cherry tomatoes, and diced cucumber until everything is well incorporated.
- Chill to Marinate: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
- Serve: Before serving, toss the salad gently again to redistribute dressing and garnish with additional herbs if desired.
Notes
- You can substitute larger potatoes if baby potatoes are unavailable; just adjust cooking time accordingly.
- For a milder onion flavor, swap red onion with green onions.
- Fresh garlic can replace garlic powder if preferred, use about 1 small clove minced.
- Replace feta with goat cheese for a different creamy tang.
- Serve chilled as a side dish or light lunch, ideal for picnics and summer meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, feta cheese salad, Mediterranean salad, baby potatoes recipe, healthy summer salad
