This Easy Greek Potato Salad is a fun twist on your classic salad, featuring tender potatoes mixed with fresh herbs, tangy feta, and zesty lemon. It’s so refreshing!
I love how simple it is to whip up—just boil, chop, and toss! It’s perfect for picnics or cozy dinners. Just watch out, you might find yourself going back for seconds! 😊
Key Ingredients & Substitutions
Potatoes: Baby or fingerling potatoes work best for a tender bite. If you can’t find those, regular Yukon Gold potatoes are a solid alternative. Just cut them into similar sizes for even cooking.
Olive Oil: Extra virgin olive oil adds rich flavor, but you can use regular olive oil or avocado oil if you prefer. Olive oil brings out the taste of the herbs beautifully.
Herbs: Fresh herbs elevate this salad. If fresh parsley or dill isn’t available, dried herbs can work in a pinch, but use less since they are more concentrated. Fresh oregano can be substituted with dried but go easy on it; about half a teaspoon.
Feta Cheese: Crumbled feta adds a nice creaminess. For a lighter option, you could swap in goat cheese. If you want a dairy-free salad, try a nut cheese or leave it out altogether!
Vinegar: Red wine vinegar is great for a little tang. Apple cider vinegar works too if that’s all you have on hand. Just remember that this will slightly change the flavor profile.
What’s the Best Way to Boil Potatoes for Salad?
Boiling potatoes might seem straightforward, but there are good practices to ensure they cook evenly. Here’s how to get it right:
- Start with cold water: Add rinsed potatoes to the pot and cover with cold water. This helps them cook more evenly.
- Add salt: A generous pinch of salt in the water enhances the flavor during cooking.
- Check for doneness: Cook until fork-tender but not mushy, about 15-20 minutes depending on size.
- Cool before cutting: After draining, let them cool a bit before chopping to prevent them from falling apart.
Following these steps gives you the perfect potato base for your salad!
Easy Greek Potato Salad With Fresh Herbs
Ingredients You’ll Need:
- 2 pounds (900g) baby potatoes or fingerling potatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 3 green onions, sliced thin
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: Kalamata olives, pitted and sliced
How Much Time Will You Need?
This potato salad takes about 30 minutes total, including 15 to 20 minutes for boiling the potatoes and 10 minutes to mix everything together. If you’re planning to chill it, feel free to pop it in the fridge for up to an hour before serving for an extra refreshing taste!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by rinsing the baby potatoes to remove any dirt. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water, which not only helps flavor the potatoes but also ensures they cook evenly. Bring the pot to a boil, then reduce the heat to a simmer. Let them cook for about 15-20 minutes, or until they are fork-tender. Test by poking a potato with a fork—if it slides off easily, they’re done!
2. Cool and Cut the Potatoes:
Once the potatoes are cooked, carefully drain them in a colander and let them cool for a few minutes. Once they’re cool enough to handle, cut the larger potatoes into bite-sized pieces. If you have smaller potatoes, you can either halve them or leave them whole. This will give the salad a nice texture.
3. Prepare the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and freshly ground black pepper. The dressing is crucial for bringing all the flavors together, so don’t skip this step!
4. Combine Everything:
Add the warm potatoes directly into the bowl with the dressing. Gently toss them to ensure they are evenly coated with that delicious dressing. Be careful not to mush the potatoes; you want them to hold their shape.
5. Add Fresh Ingredients:
Now it’s time to fold in the fresh herbs—parsley and dill—and the sliced green onions. If you’re using cherry tomatoes and Kalamata olives, you can mix those in as well. Finally, add the crumbled feta cheese on top and gently mix everything until just combined.
6. Season to Taste:
Give your salad a taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Remember, it’s all about your preference, so make it your own!
7. Serve and Enjoy:
Your Easy Greek Potato Salad can be served warm, at room temperature, or chilled. It’s a versatile dish that can be made ahead of time, and it often tastes even better the next day as the flavors meld together. Enjoy this vibrant salad at your next gathering or simply as a light and refreshing meal!
Bon appétit!
FAQs About Easy Greek Potato Salad With Fresh Herbs
Can I Use Other Types of Potatoes?
Absolutely! While baby or fingerling potatoes work best for their tender texture, you can use Yukon Gold or red potatoes as well. Just make sure to cut them into similar sizes for even cooking.
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. The flavors will actually continue to meld, making it taste great for the next meal!
What If I Don’t Have Fresh Herbs?
If you’re out of fresh herbs, you can use dried herbs instead. Just remember to use about half the amount since dried herbs are more concentrated in flavor. For example, swap 1 tablespoon of fresh parsley or dill with 1.5 teaspoons of dried.
Can I Make This Salad Ahead of Time?
Yes! This salad can be made a day in advance. Just toss it together and store it in the fridge. The flavors will deepen, making it even more delicious when served.
