Greek Potato Salad: The Ultimate Recipe for Summer Recipe

If you’re searching for a dish that perfectly captures the bright, fresh flavors of the Mediterranean while keeping things light and satisfying, look no further than this Greek Potato Salad: The Ultimate Recipe for Summer. This salad brings together tender potatoes, tangy feta, crisp cucumbers, and briny Kalamata olives—all tossed in a vibrant lemon-olive oil dressing with fresh herbs. It’s a celebration of simple ingredients coming together in the best possible way, making it the ideal companion for warm-weather gatherings or a quick, wholesome lunch.

Ingredients You’ll Need

Each ingredient in this Greek Potato Salad: The Ultimate Recipe for Summer plays an essential role, balancing flavors and textures in a way that’s both delicious and visually appealing. From the creamy potatoes to the punchy herbs and olives, every element contributes something special.

• 2 lbs Yukon Gold or red potatoes: These have a creamy texture and hold their shape well during cooking, perfect for salad.
• 1/2 medium red onion, thinly sliced: Adds a mild yet sharp crunch that wakes up the palate.
• 1/2 cup Kalamata olives, pitted and halved: Bring a salty, briny burst that’s signature to Greek cuisine.
• 1 English cucumber, peeled, seeded, and diced: Provides refreshing coolness and crunch without overpowering.
• 1 pint cherry tomatoes, halved or quartered: Juicy and sweet, they add vibrant color and freshness.
• 4 oz feta cheese, crumbled: Creamy, tangy, and salty, feta ties the salad together with its rich flavor.
• 2 tablespoons fresh oregano, chopped: Offers earthiness and a hint of minty brightness.
• 2 tablespoons fresh parsley, chopped: Adds a fresh, slightly peppery note.
• 1/4 cup fresh lemon juice: Gives zingy tartness that lifts all the flavors.
• 1/3 cup extra virgin olive oil: The glue of the dressing, providing lush, fruity richness.
• 2 cloves garlic, minced: Delivers a savory depth with a gentle bite.
• 1 teaspoon dried oregano: Enhances the herbaceous profile and deepens flavor complexity.
• Salt and black pepper to taste: Essential for seasoning and bringing every ingredient to life.

How to Make Greek Potato Salad: The Ultimate Recipe for Summer

Step 1: Boil the Potatoes

Start by placing your cubed potatoes in cold salted water. The salt seasons them from the start and enhances natural potato flavor. After bringing to a boil, simmer gently until they’re tender but still firm enough to hold their shape. This balance is key to avoiding that dreaded mushy texture.

Step 2: Drain and Cool

Drain the potatoes as soon as they’re cooked, then let them cool slightly. Cooling them prevents the salad from becoming soggy since warm potatoes would soak up too much dressing. It also helps the dressing cling better later on.

Step 3: Make the Dressing

Whisk together fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. This vibrant dressing is the heartbeat of our Greek Potato Salad: The Ultimate Recipe for Summer, balancing bright citrus with savory garlic and herbs. Shake or whisk vigorously until emulsified to create a silky coating.

Step 4: Combine the Vegetables

Gently mix the cooled potatoes with red onion slices, Kalamata olives, diced cucumber, and juicy cherry tomatoes. Handle the potatoes delicately to keep them intact – you want tender chunks, not mash.

Step 5: Toss with Dressing

Pour your fresh dressing over the salad and toss carefully to coat every bite without breaking the potatoes. This step marries all those wonderful Mediterranean flavors wonderfully.

Step 6: Add Herbs and Feta

Fold in the chopped fresh oregano and parsley for a herby kick, then sprinkle the crumbled feta over the top. The creamy tang of feta completes this refreshing salad with authentic Greek charm.

Step 7: Chill and Adjust

For best flavor, refrigerate your Greek Potato Salad: The Ultimate Recipe for Summer for at least 30 minutes to let the tastes meld. Before serving, give it a taste and adjust salt, pepper, or lemon juice if needed—it’s all about balance and brightness!

How to Serve Greek Potato Salad: The Ultimate Recipe for Summer

Garnishes

To add a finishing touch, sprinkle extra fresh herbs or a drizzle of high-quality olive oil right before serving. A few whole olives or additional crumbled feta can elevate the presentation and flavor even more.

Side Dishes

This Greek Potato Salad pairs beautifully with grilled meats, seafood, or even as a hearty vegetarian main. Serve alongside lamb kebabs, grilled chicken, or a fresh pita and tzatziki for a full Mediterranean feast.

Creative Ways to Present

For a festive twist, you can serve the salad in hollowed-out tomatoes or cucumber boats. Alternatively, layering it in a glass trifle dish with herbs creates a stunning visual perfect for summer parties and picnics.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Potato Salad keeps well in the fridge for up to 3 days when stored in an airtight container. The flavors will continue to develop, making it even tastier the next day.

Freezing

Because of the fresh vegetables and feta, freezing is not recommended for this salad; the texture and flavor will suffer. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

This salad is meant to be served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmer, allow it to sit out for about 30 minutes before serving.

FAQs

Can I use other types of potatoes?

Yukon Gold or red potatoes are ideal because they hold their shape. Russet or other starchy potatoes tend to break down and get mushy, so they’re not recommended.

Is it okay to prepare the salad entirely in advance?

Yes! Preparing it a few hours ahead allows the flavors to meld perfectly. Just keep it covered in the refrigerator and give it a gentle toss before serving.

Can I make this recipe vegan?

Absolutely! Simply omit the feta cheese or substitute with a vegan cheese alternative or toasted nuts for a similar texture and flavor contrast.

What can I substitute for Kalamata olives?

If you can’t find Kalamata olives, other briny black or green olives work well, but try to keep them pitted for easy eating.

How can I make the salad more filling?

Add chickpeas or cooked quinoa for extra protein and body, turning this bright salad into a more substantial meal without losing its refreshing qualities.

Final Thoughts

Greek Potato Salad: The Ultimate Recipe for Summer is such a joyful dish to make and share. Its bright, fresh flavors and satisfying textures truly celebrate the best of warm-weather eating. I hope you give this recipe a try and enjoy it as much as I do—it’s sure to become a beloved part of your summer table!

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