you're making mealtime meaningful.
Every year when the weather starts to get a little warmer I begin thinking of fresh salads and cold dishes to make for summer events and parties. One dish that never ever fails to be a crowd pleaser is potato salad. Then I thought how much I enjoy the flavors of Mediterranean salads and found that Greek potato salad is totally a thing. I’d been missing out this whole time!
In Greek it’s “patatasalada” and it is delicious. This Greek potato salad is livened up with fresh dill and parsley which bring a lot of freshness to this classic German side dish.
To make this dish we of course need some black olives and some Italian seasoning, too. And, for a little bit of zing some diced red onion. If you’re not an onion fan you can cut back on this ingredient or use green onions. But, it does need that sharper flavor to balance out all the other ingredients.
For those who don’t love mayonnaise you’ll be pleased that there’s none in this recipe. Instead we’re making a simple dressing of lemon juice and olive oil. However the salad is plenty creamy thanks to some crumbled feta cheese in the mix. It does a great job of adding that little something extra to this Greek style dish.
For the potatoes we’re using baby potatoes, but you can adapt this for waxy large potatoes instead. Just follow the weight and cube them and you’ll have a lovely potato salad that everyone will enjoy.
This is a really flavorsome take on a beloved picnic dish. Plus it’s got all the right elements to make it stand out from other potato salads. If you love Greek salad or tzatziki sauce then you’ll love this Greek potato salad.
Greek Potato Salad
Yield(s): 6 servings
30m prep time
20m cook time
339 calories
Diet: Gluten-Free, Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 lbs baby potatoes, cut in halves
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 cup sliced black olives
- 4 oz crumbled feta cheese
- 1 small red onion, finely diced
- 3 tablespoons capers
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons chopped parsley
- black pepper to taste
Preparation
- Add potatoes and salt to saucepan and cover with water. Bring to boil. Cook potatoes for 15-20 minutes or until tender. Drain and set aside to cool.
- Whisk together olive oil, lemon juice, oregano, and onion powder. Add potatoes to large bowl and pour dressing over top. Add remaining ingredients to bowl and toss well to combine. Serve cold or room temperature.
Recipe adapted from My Greek Dish.