Greek Potato Salad
Contents
Greek Potato Salad is a refreshing and flavorful dish that combines tender potatoes with Mediterranean ingredients like olive oil, lemon, and fresh herbs. It’s a perfect side dish for grilled meats or as part of a light lunch. The salad is simple, healthy, and packed with vibrant flavors typical of the Mediterranean diet.
Potatoes can be quite healthy. They’re a good source of essential nutrients like vitamin C, potassium, and fiber, especially when eaten with the skin. Potatoes also contain antioxidants, such as flavonoids, carotenoids, and phenolic acids, which can help protect cells from damage. Additionally, their high potassium content supports heart health by helping to manage blood pressure.
However, how they’re prepared matters. Baked or boiled potatoes are generally healthier than fried, as frying adds extra calories and fats. Also, pairing them with fiber-rich foods and healthy fats can help maintain steady blood sugar levels.
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 6 medium-sized potatoes, peeled and diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
How To Make The Greek Potato Salad
- Cook the potatoes: In a large pot, bring water to a boil. Add a pinch of salt and the diced potatoes. Cook for about 15-20 minutes until tender but still firm. Drain and set aside to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Assemble the salad: Once the potatoes have cooled, place them in a large mixing bowl. Add the red onion, Kalamata olives, parsley, dill, and feta cheese.
- Toss the salad: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Serve: Serve immediately or refrigerate for 1-2 hours to let the flavors meld. Enjoy this salad at room temperature or chilled.
The Recipe
Greek potato salad
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small red onion thinly sliced
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/2 cup feta cheese crumbled
Instructions
- Cook the potatoes: In a large pot, bring water to a boil. Add a pinch of salt and the diced potatoes. Cook for about 15-20 minutes until tender but still firm. Drain and set aside to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Assemble the salad: Once the potatoes have cooled, place them in a large mixing bowl. Add the red onion, Kalamata olives, parsley, dill, and feta cheese.
- Toss the salad: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Serve: Serve immediately or refrigerate for 1-2 hours to let the flavors meld. Enjoy this salad at room temperature or chilled.
What to Serve with Greek Potato Salad
- Grilled meats: This salad pairs beautifully with grilled chicken, lamb, or beef.
- Seafood: Serve it alongside grilled or baked fish, like salmon or cod.
- Pita bread and hummus: For a more traditional Mediterranean meal, pair it with warm pita bread and a side of hummus.
- Green salad: A fresh Greek salad with cucumbers, tomatoes, and feta can complement this dish.
- Roasted vegetables: Roasted eggplant, zucchini, or bell peppers are also excellent sides.
Storage Instructions
- Refrigeration: Store the Greek potato salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a day, so it’s great for meal prep.
- Freezing: Not recommended. Potatoes can change texture after freezing and thawing, becoming grainy or mushy.
Recipe FAQs
- Can I make this Greek Potato Salad ahead of time? Yes! In fact, the flavors develop even more after the salad sits in the fridge for a few hours. You can prepare it a day in advance and store it in the refrigerator until ready to serve.
- Can I use a different type of potato? Absolutely! You can use red potatoes, Yukon gold, or even baby potatoes. The key is to cook them until just tender so they hold their shape in the salad.
- Is there a substitute for feta cheese? If you’re not a fan of feta, you can use goat cheese or even a vegan feta substitute to keep it dairy-free.
- How do I prevent the potatoes from becoming mushy? Be sure to cook the potatoes until just tender, not overcooked. After draining, let them cool completely before tossing them with the dressing to prevent them from absorbing too much moisture.
- Can I add other vegetables? Yes! Feel free to add cucumbers, cherry tomatoes, or bell peppers for extra crunch and flavor.
