Description
How to make vibrant Greek potato salad with tender potatoes, tangy feta, and fresh herbs that brings Mediterranean sunshine to your table.
Ingredients
Scale
Base Ingredients
- 2 pounds small red potatoes, halved
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 large red onion, thinly sliced
- 1 English cucumber, diced
Mediterranean Flavors
- 6 ounces feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh oregano, chopped
Seasonings
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
Instructions
- Boil Potatoes: Boil halved red potatoes in salted water for 15-18 minutes until fork-tender but not mushy. Drain immediately and let cool slightly while you prepare the dressing.
- Make Dressing: Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika until well combined and emulsified.
- Dress Potatoes: Pour half the dressing over warm potatoes and toss gently to coat. Let them absorb the flavors for 10 minutes while you prep the vegetables.
- Prep Vegetables: Slice red onion thinly, dice cucumber, halve cherry tomatoes, and chop fresh herbs. Keep everything separate until ready to combine for best texture.
- Combine Everything: Add vegetables, olives, and herbs to dressed potatoes. Drizzle remaining dressing over top and toss gently to combine without breaking the potatoes.
- Add Feta: Crumble feta cheese over the salad and fold in very gently with a large spoon to keep the cheese pieces intact and beautiful.
- Rest and Serve: Let the salad rest for 15 minutes at room temperature to marry flavors, then taste and adjust seasoning before serving this Mediterranean delight.
Notes
- Don’t skip salting the potato water – it seasons them from the inside out for maximum flavor.
- Dress potatoes while warm so they absorb the olive oil and vinegar mixture completely.
- Store in refrigerator up to 4 days, but bring to room temperature before serving.
- Rinse sliced onions in cold water to reduce their sharp bite while keeping crunch.
- Fold feta in gently at the end to keep beautiful, chunky pieces intact.
- Taste and adjust seasoning before serving as chilled foods often need extra salt or lemon.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 18g
- Carbohydrates: 24g
- Protein: 8g