This Greek potato salad is a tasty blend of tender potatoes, fresh veggies, and zesty dressing, all ready in just 25 minutes! It’s simple, colorful, and perfect for any meal.
I love how the olives and feta cheese add a delightful twist, making it feel special. Plus, it’s a great make-ahead option for picnics or potlucks. Get ready for compliments! 😊
Key Ingredients & Substitutions
Baby Yellow Potatoes: These potatoes are creamy and perfect for salads. If they’re not available, you can use red potatoes or even fingerlings. Just keep the skin on for added texture!
Kalamata Olives: Their bold flavor really shines in this salad. If you’re not a fan, try using green olives or even black olives for a milder taste.
Feta Cheese: Feta gives that classic Greek flavor. If you’re looking for a dairy-free option, consider using crumbled tofu seasoned with lemon juice or a vegan feta alternative.
Sun-Dried Tomatoes: They add a nice tang. If they aren’t available, fresh tomatoes can work, but chop them finely to avoid excess moisture. You can also use roasted red peppers for a sweet twist.
Dill: Fresh dill brings aromatic notes to the salad. If fresh isn’t available, using dried dill is fine but use less since it’s more concentrated.
How Do I Ensure My Potatoes Are Perfectly Cooked?
Cooked potatoes are the foundation of this salad, so getting this step right is key! Follow these simple techniques:
- Place potatoes in a pot and cover them with cold water before heating. This helps them cook evenly.
- Add salt to the water; it enhances the potatoes’ flavor as they cook.
- Check your potatoes for doneness by piercing with a fork or knife— they should be tender but not falling apart.
- Immediately drain and cool them slightly before slicing to keep the texture firm and prevent them from becoming mushy.
Trust me, your salad will taste even better with perfectly cooked potatoes! Enjoy your cooking!
Easy 25-Minute Greek Potato Salad
Ingredients:
- 1.5 pounds baby yellow potatoes (or small new potatoes)
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1/4 cup capers, drained
- 1/2 small red onion, thinly sliced
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar (or lemon juice)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Greek potato salad takes about 10 minutes of prep time and around 15 minutes to cook the potatoes. So, you’re looking at a total of about 25 minutes from start to finish. Quick, easy, and perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a medium pot and cover them with water. Add a pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a knife. This is where we get that perfect creamy texture!
2. Slice and Cool:
When the potatoes are cooked, drain them and let them cool slightly. Once they’re cool enough to handle, slice the potatoes in half. If they are larger, you can quarter them for easier eating.
3. Make the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This dressing will add a wonderful flavor to our salad!
4. Combine Ingredients:
Add the sliced potatoes to the bowl along with the Kalamata olives, sun-dried tomatoes, capers, red onion, fresh dill, and crumbled feta cheese. Gently toss everything together, ensuring that the potatoes and other ingredients are well-coated in the dressing.
5. Taste and Adjust:
Now it’s time to taste! Adjust the seasoning by adding a little more salt, pepper, or vinegar if you like. This is your chance to make it just right for your taste buds.
6. Garnish and Serve:
Finally, garnish your salad with extra fresh dill for a nice touch. You can serve it immediately or refrigerate it for a couple of hours to let the flavors mingle and serve it chilled.
Enjoy your vibrant and delicious Greek potato salad that’s quick, easy, and full of Mediterranean flavor! Perfect for picnics, potlucks, or as a side dish for any meal. Bon appétit!
FAQ for Easy 25-Minute Greek Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes are great for this salad, you can also use red potatoes or even fingerlings. Just make sure to keep the skin on for added texture and flavor!
How Can I Make This Recipe Vegan?
To make this Greek potato salad vegan, simply omit the feta cheese or replace it with a vegan feta substitute. The olives, capers, and sun-dried tomatoes will still provide plenty of flavor!
Can I Prepare It Ahead of Time?
Yes! This salad can be prepared ahead of time. It’s actually great to make it a few hours in advance, as it allows the flavors to meld together. Just store it in the fridge in an airtight container.
How Long Will Leftovers Last?
Leftover Greek potato salad can be stored in the refrigerator for up to 3 days. Just keep it in an airtight container, and give it a gentle toss before serving to refresh the flavors!
