This Greek potato salad is a quick and tasty dish that comes together in just 25 minutes! It features tender potatoes, fresh veggies, and zesty feta cheese for a vibrant flavor.
You won’t believe how easy it is! I love to serve it warm or chilled—either way, it’s a hit. Perfect for busy days or when you want something light and refreshing! 🥔🥗
Key Ingredients & Substitutions
Potatoes: Baby Yukon golds are perfect for this salad due to their creamy texture. If you can’t find them, new potatoes or even red potatoes work well too.
Kalamata Olives: These olives add a rich flavor, but green olives can be used if you prefer. Just keep in mind the taste will be slightly different.
Sun-Dried Tomatoes: They lend a nice sweetness. You can substitute with roasted red peppers if you want a lighter option.
Feta Cheese: Feta gives the salad a tangy kick. If you’re avoiding dairy, try using a dairy-free feta or some avocado for creaminess.
Fresh Dill: Dill enhances the salad’s freshness. If you don’t have fresh dill, you can use a pinch of dried dill, though the flavor may not be as vibrant.
How Do I Cook Potatoes Perfectly for Salad?
Cooking the potatoes just right is crucial for a great salad. Here’s how to get them perfect:
- Start by cutting the potatoes in half for even cooking. Uniform sizes help them cook thoroughly.
- Put them in a pot and cover with cold, salted water. This helps to season the potatoes as they cook.
- Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes or until tender when pierced with a fork.
- Drain the potatoes and let them cool slightly before mixing them with other ingredients to avoid wilting the greens or other fresh ingredients.
Easy 25-Minute Greek Potato Salad
Ingredients:
- 2 pounds baby Yukon gold or new potatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup capers, drained
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Time Needed:
This delicious Greek potato salad will take you about 25 minutes from start to finish! You’ll spend around 15 minutes cooking the potatoes while prepping the other ingredients, and just 10 minutes to combine everything and season it to your liking.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the halved baby potatoes in a large pot. Fill it with enough salted water to cover the potatoes. Bring the water to a boil and let the potatoes cook for about 12-15 minutes. You want them tender, so check them with a fork! Once they’re ready, drain the potatoes and let them cool slightly.
2. Mix in the Ingredients:
While the potatoes are cooling, take a large mixing bowl and add in your Kalamata olives, sun-dried tomatoes, sliced red onion, capers, and crumbled feta cheese. Then, carefully add the warm potatoes to this mixture.
3. Prepare the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, and some salt and pepper. This will give your salad a wonderful flavor. Make sure to taste it—adjust the seasoning as you like!
4. Combine Everything:
Pour the dressing over the potato mixture in the large bowl. Gently toss everything together to ensure the potatoes and veggies are coated in the dressing.
5. Add Fresh Dill:
Now, it’s time to complete your salad! Sprinkle the fresh dill over the salad and toss it lightly once more to mix the dill in.
6. Serve:
Give it a taste and see if you need more salt or pepper. You can serve the salad warm right now, or pop it in the fridge for about 15-20 minutes if you prefer it chilled. Enjoy your refreshing Greek potato salad!
FAQ for Easy 25-Minute Greek Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon golds are recommended for their creamy texture, you can substitute them with new potatoes or even red potatoes if that’s what you have on hand.
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a few hours in advance. Just make sure to store it in the refrigerator. It’s actually great chilled, so it will be full of flavor by serving time!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just be sure to give it a gentle toss before serving again to redistribute the dressing.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try using a dairy-free feta or some diced avocado for creaminess. You could also use goat cheese for a different flavor if feta isn’t your preference.
