This Greek potato salad is both tasty and colorful, packed with fluffy potatoes, crunchy cucumbers, and delicious olives. The best part? It comes together in just 25 minutes!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These potatoes are perfect for salad since they hold their shape well. If you can’t find baby yellows, red potatoes or fingerling potatoes will work too. Just ensure they’re cut into similar sizes for even cooking.
Kalamata Olives: Their rich flavor enhances the salad. If you’re not a fan, green olives or black olives could be good substitutes. Just pick ones you enjoy!
Sun-Dried Tomatoes: These add a wonderful tanginess. If you can’t find them, roasted red peppers or fresh tomatoes chopped into pieces can be used instead.
Feta Cheese: Crumbled feta brings creaminess. You could swap it for goat cheese or even a dairy-free cheese if you prefer. Just choose a cheese that crumbles well.
How Do I Cook Potatoes for a Perfect Salad?
Cooking potatoes just right is crucial for texture. Here’s how to do it:
- Start with cold water: Place halved potatoes in a pot and cover with cold salted water. This helps them cook evenly.
- Bring to a boil: This should happen gradually. Once boiling, reduce heat to a gentle boil.
- Test for doneness: After 12-15 minutes, pierce with a fork. If it goes in easily, they’re done! Drain immediately.
Letting them cool slightly before adding to the dressing allows them to absorb flavors without falling apart. Enjoy making this tasty Greek potato salad!
Easy 25-Minute Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby yellow potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1/3 cup red onion, thinly sliced
- 1/4 cup capers, drained
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful Greek potato salad takes about 25 minutes to prepare. You’ll spend around 15 minutes boiling the potatoes and another 10 minutes mixing everything together. It’s quick, easy, and perfect for lunch or dinner!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook the potatoes for about 12-15 minutes, until they are tender when pierced with a fork. Once done, drain the potatoes and let them cool slightly.
2. Making the Dressing:
In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper. This will create your tasty dressing.
3. Mixing the Salad:
Add the warm potatoes to the bowl with the dressing. Toss them gently to coat, allowing the potatoes to absorb the flavor from the dressing. This helps make each bite delicious!
4. Adding the Other Ingredients:
Next, fold in the Kalamata olives, sun-dried tomatoes, red onion slices, capers, and fresh dill into the bowl. Toss everything carefully to combine all the ingredients evenly without breaking the potatoes.
5. Finishing Touches:
Sprinkle the crumbled feta cheese over the top of the salad. Give it a gentle toss or leave it as a beautiful garnish on top.
6. Tasting and Adjusting:
Before serving, taste the salad. If needed, adjust the seasoning with a bit more salt and pepper to perfect the flavors.
7. Serving:
Enjoy the salad immediately or chill it in the fridge for 10-15 minutes to let the flavors meld even more. Either way, it’s bound to be a hit!
Enjoy this bright and flavorful Greek potato salad as a quick side or light meal! Perfect for any gathering or a weekday dinner!
FAQ for Easy 25-Minute Greek Potato Salad
Can I Use Different Potatoes for This Recipe?
Absolutely! While baby yellow potatoes are perfect for their creamy texture, you can also use red potatoes or fingerling potatoes. Just be sure to cut them into consistent sizes for even cooking.
How Should I Store Leftover Potato Salad?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. The flavors will continue to blend, making it even more delicious! When you’re ready to enjoy, just give it a quick stir to fluff it up.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. Just mix everything except the feta cheese, then add the cheese right before serving to keep it fresh. This is a great option for potlucks or gatherings!
What Can I Substitute for Feta Cheese?
If you’re not a fan of feta, you can use goat cheese or crumbled blue cheese for a different flavor profile. For a dairy-free option, try using a plant-based feta cheese or any crumbly dairy-free alternative that’s available to you!
