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Greek Potato Salad

A refreshing and creamy Greek Potato Salad that brings the taste of the Mediterranean to your table with a simple and budget-friendly recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds potatoes, peeled and diced Waxy potatoes like Yukon Gold hold their shape well.
  • 1/2 cup extra virgin olive oil For a zesty dressing.
  • 1/4 cup red wine vinegar Alternatively, apple cider vinegar can be used.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved Brightens the salad with color.
  • 1/2 cup red onion, diced
  • 1/2 cup feta cheese, crumbled Can be swapped for dairy-free cheese to make it vegan.
  • 1/4 cup fresh parsley, chopped Adds freshness to the dish.

Method
 

Preparation
  1. In a large pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
  2. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Add the cooled potatoes, cherry tomatoes, red onion, feta cheese, and parsley to the bowl.
  4. Toss gently to combine all the ingredients.
  5. Chill in the refrigerator for at least 1 hour before serving.

Notes

This salad will keep well in the fridge for about 3-4 days in an airtight container. Making it a day ahead enhances the flavors. Avoid freezing as the texture may change upon thawing. Timing is crucial in cooling potatoes before adding dressing to prevent mushiness. Feel free to add chopped cucumbers for crunch or olives/capers for additional flavor.