Greek Potato salad that’s perfect for summer with a light, flavorful vinaigrette dressing that’s not heavy like mayo and taste 10x better!
Looking for a refreshing and flavorful twist on the classic potato salad? Look no further than this Greek potato salad! This light and vibrant dish is packed with Mediterranean flavors that will transport your taste buds straight to the sunny beaches of Greece.
Greek potato salad features tender baby yukon potatoes tossed in a tangy vinaigrette dressing, made with olive oil, red wine, garlic, and a medley of herbs. The combination of these fresh ingredients creates a zesty and aromatic dressing that perfectly complements the potatoes.
Not only is this salad delicious, but it’s also incredibly easy to make. With just 30 minutes and a handful of ingredients, you can whip up this Greek-inspired dish in no time. It’s the perfect side dish for barbecues, picnics, or any summertime gathering.
So why settle for an ordinary potato salad when you can elevate it with the flavors of the Mediterranean? Try our this Greek potato salad recipe because you only need 30 minutes.
How To Make Greek Potato Salad
Ingredients needed
- Baby Yukon potatoes
- Lemon
- Olive oil
- Feta cheese
- Red onion
- Capers
- Ingredients for dressing (listed below)
Making the greek potato salad with baby potatoes
- First, add the baby potatoes to a pot uncut and fill with water. Bring the water to a boil then cover the pot for 15 minutes. Potatoes should be easily pierced with a butter knife.
- While the potatoes are boiling prep the other ingredients and mix the ingredients for the dressing.
- Now, when the potatoes are done, drain them and allow them to cool a little.
- Once cooled, slice the potatoes in half.
- Add them to a large salad bowl then add in the red onion, and capers. Pour the dressing over then toss everything together.
- Lastly, add finishing touches with salt and pepper to taste.
- Note, when serving the salad you’ll need to give it a toss often because the heavy ingredients like to settle to the bottom.
Summer salads to add to your list
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Greek Potato Salad
Ingredients
- 2 pound baby Yukon potatoes
- 3 ounce feta cheese, crumbled
- 1/2 medium red onion, finely diced
- 1/4 cup capers
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon dijon mustard
- 2 teaspoon dried oregano
- 2 tablespoon fresh dill, chopped
- 2 tablespoon fresh parsley, chopped
- 1.5 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- First, add the baby potatoes to a pot uncut and fill with water. Bring the water to a boil then cover the pot for 15 minutes. Potatoes should be easily pierced with a butter knife.
- While the potatoes are boiling prep the other ingredients and mix the ingredients for the dressing.
- Now, when the potatoes are done, drain them and allow them to cool a little.
- Once cooled, slice the potatoes in half.
- Add them to a large salad bowl then add in the red onion, and capers. Pour the dressing over then toss everything together.
- Lastly, add finishing touches with salt and pepper to taste if needed.
- Note, when serving the salad you’ll need to give it a toss often because the heavy ingredients like to settle to the bottom.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.