This Greek potato salad is fresh and zesty! With tender potatoes, crunchy cucumbers, juicy tomatoes, and tangy feta cheese, it’s a colorful dish that’s quick to whip up!
You won’t believe how easy it is to make! I usually toss mine together in a big bowl while humming my favorite tune. It’s perfect for a sunny day or any BBQ!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These are great for salad due to their creamy texture. If you don’t have them, you can use red potatoes or even regular potatoes; just cut them into smaller pieces for even cooking.
Kalamata Olives: Their rich flavor adds a Mediterranean touch. If you need a substitute, green olives can work, but they taste milder. I personally prefer Kalamata for its strong flavor.
Capers: They add a nice briny note. If you’re not a fan, you could skip them or add a squeeze of lemon for brightness instead.
Sun-Dried Tomatoes: They bring a concentrated flavor. If you don’t have them, fresh cherry tomatoes, chopped, can be a lighter alternative.
Feta Cheese: This cheese is a classic in Greek salads, but if dairy is an issue, try using a plant-based feta or omitted it entirely. Adding crumbled tofu can create a similar texture.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes just right is key for a great salad texture. Start by using small baby potatoes, as they cook evenly and you can keep the skins on, adding to the flavor!
- Cover the potatoes with cold water and a pinch of salt. Bring to a boil.
- Cook for 15-20 minutes until they are tender but not falling apart. A fork should slide in easily.
- After draining, let them cool slightly before slicing; this keeps them from getting mushy when mixing.
Perfectly cooked potatoes will give your salad the right balance of creaminess and texture.
Easy 25-Minute Greek Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 lbs baby yellow potatoes (or new potatoes)
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 large red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup 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 delicious Greek potato salad takes about 25 minutes to prepare, including cooking, cooling, and mixing all the tasty ingredients together. It’s a quick and easy side dish that’s perfect for any meal or gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the whole baby potatoes in a large pot and covering them with water. Don’t forget to add a pinch of salt! Bring the pot to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork. We want them soft but not falling apart!
2. Cool and Slice:
Once the potatoes are ready, drain them and allow them to cool slightly. When they are cool enough to handle, carefully slice each potato in half.
3. Mix the Salad Ingredients:
In a big mixing bowl, combine the halved potatoes, Kalamata olives, capers, sliced sun-dried tomatoes, and sliced red onion. Give them a gentle stir to mix everything together!
4. Prepare the Dressing:
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a sprinkle of salt and pepper until well combined. This dressing adds a delightful zing!
5. Combine the Dressing and Salad:
Pour the dressing over the potato mixture, and toss everything gently to make sure all the ingredients are well coated.
6. Add Feta and Dill:
Now, sprinkle the crumbled feta cheese and chopped fresh dill over the salad. Lightly toss again to blend these flavors without breaking up the feta too much.
7. Taste and Adjust:
Give your salad a taste! You might want to add a pinch more salt, pepper, or even a splash more of vinegar depending on your preference.
8. Serve or Chill:
Your Greek potato salad is ready! You can serve it right away or let it chill in the fridge for about 10-15 minutes to let the flavors meld together nicely.
Enjoy this bright, tangy Greek Potato Salad that’s perfect for a quick lunch or a delicious side dish at your next gathering!
FAQ for Easy 25-Minute Greek Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow potatoes are ideal for their creamy texture, you can also use red or even russet potatoes. Just be sure to cut them into smaller pieces for even cooking!
Can I Make This Salad Ahead of Time?
Yes! You can make this salad a few hours in advance. Just keep it in the refrigerator to keep it fresh. Letting it chill helps the flavors meld together beautifully!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They should keep well for up to 3 days. You can enjoy them cold straight from the fridge or give them a quick toss with some fresh dressing before serving.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try using a plant-based feta or crumbled tofu for a similar texture. You can also omit it entirely for a lighter dish—just add a bit more dill or fresh herbs for flavor!
