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This Greek potato salad is a refreshing dish that perfectly balances the creaminess of feta cheese with the bright flavors of fresh vegetables and a tangy dressing. It’s a perfect side for warm weather meals or a vibrant addition to any gathering.
I first made this salad for a summer picnic, and it quickly became a hit with my family. Now it is one of my go-to recipes when I want something light but satisfying.
Ingredients
- Two pounds potatoes diced: waxy types work best for a firm texture that holds up well when mixed
- Half a cup red onion finely chopped: adds a crisp bite and slight sharpness
- One cup cherry tomatoes halved: bring a juicy sweetness and vibrant color
- Half a cup cucumber diced: offers fresh crunch and coolness to the salad
- Half a cup Kalamata olives pitted and sliced: add rich, briny flavor essential to Greek dishes
- Half a cup feta cheese crumbled: provides creamy saltiness and authentic Greek flavor
- Quarter cup olive oil: use extra virgin for the best taste and smoothness
- Two tablespoons red wine vinegar: adds acidity that brightens the entire salad
- One teaspoon dried oregano: classic Greek herb that adds earthy warmth
- Salt and pepper to taste: to balance and bring out all the flavors
Step-by-Step Instructions
- Sauté the Aromatics:
- Although this salad does not require sautéing, finely chopping the red onion and letting it sit for a few minutes can help mellow its sharpness and integrate better in the salad.
- Cook the Potatoes:
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until they are tender but not falling apart, about 15 to 20 minutes. Drain thoroughly and allow to cool completely on a tray or large plate. Cooling prevents the salad from becoming mushy.
- Combine the Vegetables and Cheese:
- In a large bowl, gently toss the cooled potatoes with red onion, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, and crumbled feta cheese. Make sure to handle the feta gently to keep some texture.
- Prepare the Dressing:
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until the mixture emulsifies. This dressing brightens the flavors of the salad without overpowering the fresh ingredients.
- Dress and Chill:
- Pour the dressing over the potato mixture. Gently toss everything to coat each piece evenly but carefully to avoid breaking up the potatoes. Refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
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My favorite ingredient has to be the Kalamata olives. Their salty, slightly tangy punch takes this salad from simple to standout. One summer, my family and I enjoyed this salad during an outdoor dinner under the stars, and the vibrant mix of flavors fit perfectly with that unforgettable evening.
Storage Tips
Store leftover salad in an airtight container in the refrigerator. It keeps well for up to two days, though it tastes best on the first day when the potatoes are still firm. If the salad sits too long, the potatoes may absorb too much dressing and become soft.
Ingredient Substitutions
If you cannot find Kalamata olives, good-quality black olives can be a substitute but will change the flavor slightly. For a dairy-free version, omit feta or replace it with a vegan cheese that mimics its crumbly texture. Use apple cider vinegar if you do not have red wine vinegar on hand for a milder acidity.
Serving Suggestions
Serve this Greek potato salad alongside grilled meats, pita bread, or a light white wine for a complete Mediterranean-inspired meal. It also works as a hearty vegetarian main dish when paired with warm lentils or a crisp green salad.
Cultural Context
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Potato salad is not traditionally Greek but has been embraced and adapted there using classic Mediterranean ingredients like olives, cucumbers, and feta cheese. This version brings Greek island flavors to a well-known dish with a unique twist.
Frequently Asked Questions
- → What type of potatoes work best?
Waxy potatoes hold their shape well after boiling, making them ideal for a salad with textured ingredients.
- → How should I prepare the potatoes?
Boil the potatoes in salted water until tender but firm to ensure they don't become mushy when combined.
- → Can this salad be made ahead of time?
Yes, chilling the salad for at least 30 minutes or preparing it a day in advance helps the flavors blend beautifully.
- → What dressing pairs well with this salad?
A combination of olive oil, red wine vinegar, oregano, salt, and pepper offers a tangy and herbaceous complement.
- → Are there any recommended additions for extra flavor?
Fresh herbs like parsley or dill can be added to brighten the salad and deepen its flavor profile.