Welcome to My Favorite Greek-Inspired Potato Salad!
Hey there! If you love fresh, tangy, and savory flavors all mingling together in one dish, you’re going to adore this Greek-style potato salad. I first tried something like this during a trip to the Mediterranean, and it immediately became a go-to recipe for summer cookouts and quick dinners. The combination of tender baby potatoes, salty feta, briny Kalamata olives, and fresh dill, all brightened with lemon and garlic, makes this salad feel both comforting and refreshing.
Whether you’re looking for a tasty side dish or something satisfying to bring to your next picnic, this recipe is an absolute winner—and I’m excited to share all the details with you!
Nutritional Benefits of This Potato Salad
This salad doesn’t just taste great—it’s packed with some wonderful nutrition too. Potatoes, especially baby or new potatoes, are a fantastic source of vitamins like vitamin C and B6, plus they provide fiber to help keep your digestion smooth. The Kalamata olives and olive oil bring heart-healthy fats that are great for your body and add such rich flavor.
And then there’s the feta cheese. While it’s indulgent in taste, feta also delivers a decent amount of protein and calcium. Plus, the fresh dill adds antioxidants and a lovely herbal touch without any extra calories. If you’re like me and love a dish that feels wholesome but still indulgent, this one hits the spot beautifully!
Fun Ways to Adapt This Potato Salad
- Make it Vegan: Skip the feta cheese or swap it out with a plant-based feta alternative or even some roasted chickpeas for a bit of texture.
- Add More Veggies: Toss in some cherry tomatoes or diced cucumber for an extra fresh crunch.
- Spice It Up: If you like things hotter, sprinkle in a bit more red pepper flakes or even some fresh chopped chili.
- Change the Herbs: No dill? No problem! Fresh parsley, mint, or even basil can add their own unique twist.
Step-by-Step Greek Potato Salad Recipe
Ingredients You’ll Need:
- 1.5 pounds baby or new potatoes, quartered
- 1 small red onion, sliced into chunks
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1/4 cup fresh dill, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
How to Make It:
- First up, wash those baby potatoes well. Then, put them in a big pot of salted water and bring it to a boil.
- Let the potatoes cook for 15-20 minutes until they’re nice and tender when you poke them with a fork.
- Drain the potatoes and let them cool just enough so you can handle them (warm is perfect!).
- While the potatoes are cooking, slice the red onion into chunks, pit and halve your Kalamata olives, chop the dill finely, and crumble your feta cheese.
- Next, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and red pepper flakes in a small bowl to make that amazing dressing.
- Put the warm potatoes into a large mixing bowl, and add the red onion, Kalamata olives, fresh dill, and crumbled feta on top.
- Pour your dressing over everything and gently toss it all together—make sure all the potatoes get a nice coating!
- Give it a quick taste and add more salt, pepper, or lemon juice if you want to brighten it up more.
- You can serve it right away if you’re short on time, or pop it in the fridge for at least 30 minutes so all those flavors really get cozy.
- Before serving, feel free to garnish with extra dill or more crumbled feta—it looks pretty and tastes even better.
My Top Tips to Make This Salad Shine
- If you want to speed things up, you can boil the potatoes in advance and keep them refrigerated until ready to toss.
- Use room temperature potatoes when mixing the salad—it helps them soak up that dressing better.
- Don’t skip the lemon juice! It really lifts all the flavors and keeps things from tasting flat.
- If the salad looks a bit dry after refrigerating, just drizzle a bit more olive oil or lemon juice before serving.
- Leftovers are fantastic! This potato salad tastes even better the next day after the flavors have melded.
Equipment You’ll Find Handy
- Large pot for boiling potatoes
- Large mixing bowl to toss the salad
- Knife and cutting board for the veggies and herbs
- Small bowl and whisk for making the dressing
- Colander to drain the potatoes
- Measuring spoons and cups
Frequently Asked Questions
- Can I use regular potatoes instead of baby potatoes? Yes! You can, but I recommend cutting them into bite-sized pieces and keeping an eye on cooking time as larger potatoes might take longer to tenderize.
- Is it best to serve this salad warm or cold? Both ways are delicious! Warm potatoes absorb the dressing beautifully, but chilling it for a bit can make it even more refreshing.
- Can I prepare this salad a day ahead? Absolutely! In fact, letting it sit for a few hours or overnight helps deepen the flavors.
- What can I substitute for Kalamata olives? If you don’t have Kalamata olives, try black olives or green olives, but Kalamata gives the best authentic flavor.
- How long does this salad keep? Stored properly in an airtight container in the fridge, it’s best eaten within 3 days for optimal freshness and taste.
Ready to Try This Delicious Greek Potato Salad?
I truly hope you give this vibrant salad a try soon—it’s such a delightful combination of flavors and textures, and I think it might just become your new favorite! If you do, I’d love to hear how it turned out for you. Feel free to share your photos, tips, or questions with me on Pinterest. Let’s create a little food community and enjoy delicious meals together!
