Greek Potato Salad: A Mediterranean Delight

Greek Potato Salad is a vibrant and refreshing side dish that captures the bold and bright flavors of Mediterranean cuisine. Unlike heavier mayonnaise-based potato salads, this version offers a lighter alternative, which makes it perfect for those seeking a healthier yet equally flavorful option. Moreover, the combination of creamy baby potatoes, tangy Kalamata olives, juicy cherry tomatoes, and aromatic herbs creates a dish that is both simple to make and incredibly satisfying. Whether you’re hosting a summer barbecue, planning a picnic, or preparing a quick family meal, this salad is sure to impress.

Ingredients

For the Salad:

• 1 ½ lbs baby potatoes (yellow, red, or mixed), halved
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ⅓ cup Kalamata olives, halved
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill (optional), chopped

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 ½ tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ tsp dried oregano (or 1 tsp fresh oregano)
• 1 clove garlic, minced
• Salt and black pepper to taste

Preparation Steps

Step 1: Cook the Potatoes

1. First, rinse the baby potatoes thoroughly to remove any dirt and impurities.
2. Next, place the potatoes in a large pot filled with salted water, as the salt helps to enhance their natural flavor while cooking.
3. Once the water comes to a boil, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender but still hold their shape.
4. After cooking, drain the potatoes and allow them to cool for 10-15 minutes. This step is important because it prevents the warm potatoes from wilting the fresh salad ingredients.

Step 2: Prepare the Dressing

1. Meanwhile, in a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic.
2. Then, season the mixture with salt and black pepper to taste. If needed, adjust the balance of flavors by adding a little more olive oil or vinegar.
3. Finally, let the dressing rest for a few minutes so the garlic and oregano can infuse their flavors into the oil.

Step 3: Assemble the Salad

1. While the potatoes are cooling, prepare the salad ingredients by slicing the cherry tomatoes, dicing the red onion, and halving the Kalamata olives.
2. Once the potatoes are cool, combine them with the prepared ingredients in a large salad bowl.
3. Afterward, sprinkle the fresh parsley and dill over the top for an aromatic and flavorful touch.
4. Next, drizzle the dressing evenly over the salad.
5. Using a large spoon or salad tongs, gently toss the ingredients to ensure everything is well-coated. However, be careful not to break the potatoes during this process.

Step 4: Serve and Enjoy

1. At this point, the salad is ready to serve. For the best flavor, serve it immediately at room temperature.
2. Alternatively, you can refrigerate it for 30-60 minutes to allow the flavors to meld together even more.
3. Before serving, garnish the salad with additional parsley or a sprinkle of freshly cracked black pepper for extra appeal.

Customization Ideas

Variations

1. Add Cheese: For a creamy twist, crumble some feta cheese over the salad. This addition complements the Mediterranean flavors beautifully.
2. Include Protein: To make the salad a complete meal, consider adding grilled chicken, shrimp, or chickpeas for extra protein.
3. Swap Potatoes: If you prefer, substitute sweet potatoes for a sweeter and more colorful variation.
4. Enhance the Dressing: Adding a splash of lemon juice or zest can provide even more brightness to the vinaigrette.

Cooking Note

• To avoid mushy potatoes, ensure they are cooked just until tender. Overcooked potatoes may break apart while mixing.
• Additionally, using high-quality extra virgin olive oil and fresh herbs makes a significant difference in the final flavor.

Serving Suggestions

• For a complete Mediterranean-inspired meal, pair this Greek Potato Salad with grilled fish, chicken souvlaki, or lamb chops.
• Furthermore, serve it as part of a mezze platter alongside hummus, tzatziki, and warm pita bread.

Tips

• To reduce the sharpness of red onions, soak them in cold water for 10 minutes before adding them to the salad.
• If making the salad ahead of time, keep the dressing separate and toss it in just before serving to maintain freshness.
• Lastly, using a mandoline slicer for the red onions ensures evenly sized pieces that blend well with the other ingredients.

Time Details

Prep Time:

10 minutes

Cooking Time:

12 minutes

Total Time:

22 minutes

Nutrition Facts

Nutritional Information (Per Serving, Approximate)

Calories: ~210 kcal
Protein: 3 g
Sodium: 320 mg

FAQs

Q1: Can I make this salad ahead of time?
Yes, Greek Potato Salad can be prepared up to 24 hours in advance. However, it’s best to store the dressing separately and toss it with the salad just before serving to preserve the freshness of the ingredients.

Q2: Can I use regular potatoes instead of baby potatoes?
Absolutely! Simply cut larger potatoes into bite-sized pieces before cooking to ensure even cooking.

Q3: Is it okay to skip dill?
Yes, dill is optional. While it adds a unique flavor, the salad is still delicious with just parsley.

Q4: How long does this salad last in the fridge?
When stored in an airtight container, the salad will last up to 3 days in the refrigerator. However, it tastes best within the first 24 hours.

Q5: Can I make this salad vegan?
Yes, this recipe is naturally vegan, as it uses no animal products. It’s an excellent plant-based option for any meal.

Conclusion

In conclusion, Greek Potato Salad is a delightful and versatile dish that combines hearty potatoes, fresh vegetables, and a zesty olive oil dressing to capture the essence of Mediterranean cuisine. Its simplicity, healthiness, and flavor make it ideal for any occasion. Whether served as a side dish or a light main course, this salad is guaranteed to please. By trying this recipe, you can bring the vibrant flavors of Greece to your table and enjoy a taste of the Mediterranean in every bite.

Greek Potato Salad: A Mediterranean Delight

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• Author: Imili Johnson
• Total Time: 22

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Ingredients

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Ingredients

For the Salad:

• 1 ½ lbs baby potatoes (yellow, red, or mixed), halved
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ⅓ cup Kalamata olives, halved
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill (optional), chopped

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 ½ tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ tsp dried oregano (or 1 tsp fresh oregano)
• 1 clove garlic, minced
• Salt and black pepper to taste

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Instructions

Preparation Steps

Step 1: Cook the Potatoes

1. First, rinse the baby potatoes thoroughly to remove any dirt and impurities.
2. Next, place the potatoes in a large pot filled with salted water, as the salt helps to enhance their natural flavor while cooking.
3. Once the water comes to a boil, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender but still hold their shape.
4. After cooking, drain the potatoes and allow them to cool for 10-15 minutes. This step is important because it prevents the warm potatoes from wilting the fresh salad ingredients.

Step 2: Prepare the Dressing

1. Meanwhile, in a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic.
2. Then, season the mixture with salt and black pepper to taste. If needed, adjust the balance of flavors by adding a little more olive oil or vinegar.
3. Finally, let the dressing rest for a few minutes so the garlic and oregano can infuse their flavors into the oil.

Step 3: Assemble the Salad

1. While the potatoes are cooling, prepare the salad ingredients by slicing the cherry tomatoes, dicing the red onion, and halving the Kalamata olives.
2. Once the potatoes are cool, combine them with the prepared ingredients in a large salad bowl.
3. Afterward, sprinkle the fresh parsley and dill over the top for an aromatic and flavorful touch.
4. Next, drizzle the dressing evenly over the salad.
5. Using a large spoon or salad tongs, gently toss the ingredients to ensure everything is well-coated. However, be careful not to break the potatoes during this process.

Step 4: Serve and Enjoy

1. At this point, the salad is ready to serve. For the best flavor, serve it immediately at room temperature.
2. Alternatively, you can refrigerate it for 30-60 minutes to allow the flavors to meld together even more.
3. Before serving, garnish the salad with additional parsley or a sprinkle of freshly cracked black pepper for extra appeal.

Notes

Cooking Note

• To avoid mushy potatoes, ensure they are cooked just until tender. Overcooked potatoes may break apart while mixing.
• Additionally, using high-quality extra virgin olive oil and fresh herbs makes a significant difference in the final flavor.

• Prep Time: 10
• Cook Time: 12

Nutrition

• Calories: 210
• Sodium: 320mg
• Protein: 3g