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Greek Potato Salad: The Ultimate Recipe for Summer Recipe

Greek Potato Salad: The Ultimate Recipe for Summer Recipe
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★★★★★

5.2 from 30 reviews

A fresh and vibrant Greek Potato Salad featuring tender Yukon Gold potatoes tossed with Kalamata olives, cucumber, cherry tomatoes, and crumbled feta cheese, all coated in a zesty lemon-oregano dressing. Perfect for summer gatherings and a delightful Mediterranean-inspired side dish.

Ingredients

Scale

Potatoes and Vegetables

  • 2 lbs Yukon Gold potatoes, or red potatoes, scrubbed and cut into 1-inch cubes
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 English cucumber, peeled, seeded, and diced
  • 1 pint cherry tomatoes, halved or quartered if large

Cheese and Herbs

  • 4 oz feta cheese, crumbled
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped

Dressing

  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt: To taste
  • Black pepper: To taste

Instructions

  1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer 12-15 minutes or until tender but still firm enough to hold shape.
  2. Drain the Potatoes: Drain the cooked potatoes immediately in a colander and let them cool slightly to prevent sogginess when dressed.
  3. Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to taste, adding extra lemon juice for brightness if desired.
  4. Emulsify the Dressing: Whisk vigorously or shake in a jar with lid until well combined and slightly emulsified to help it cling to the potatoes and veggies.
  5. Combine Vegetables and Potatoes: In a large bowl, gently toss the cooled potatoes with red onion, Kalamata olives, cucumber, and cherry tomatoes without mashing the potatoes.
  6. Add the Dressing: Pour the dressing over the potato and vegetable mixture and gently toss to coat evenly.
  7. Add Herbs and Feta: Fold in the chopped fresh oregano and parsley, then crumble feta cheese on top and gently combine.
  8. Chill the Salad (Optional): Cover and refrigerate for at least 30 minutes to meld flavors, though it can also be served immediately.
  9. Adjust Seasonings: Taste before serving and add more salt, pepper, or lemon juice as needed for perfect balance.

Notes

  • Use Yukon Gold potatoes for their buttery texture and flavor; red potatoes are a great alternative.
  • Do not overcook potatoes to avoid mushy texture; they should be tender but hold their shape.
  • Chilling the salad enhances the melding of flavors but is optional.
  • If you prefer, add fresh dill or mint for a different herbaceous twist.
  • This salad holds well for up to 2 days refrigerated; stir gently before serving.
  • To keep the salad gluten-free, verify your dried oregano is free from cross-contamination.

Nutrition

Keywords: Greek potato salad, summer salad, Mediterranean salad, feta cheese salad, cucumber salad, healthy side dish

Find it online: https://servedbynora.com/greek-potato-salad-the-ultimate-recipe-for-summer-recipe/