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Greek Potato Salad Recipe with a Mediterranean Twist!
Potato salad is a classic dish, loved by many for its creamy texture and versatile flavor. But if you’re craving something a bit more exciting and unique, look no further than this Greek Potato Salad with a Mediterranean twist! Packed with fresh ingredients, bold flavors, and vibrant colors, this salad will take your next BBQ, picnic, or family gathering to the next level. With a combination of tender potatoes, crisp vegetables, tangy feta cheese, and a zesty dressing, this Greek-inspired potato salad is a perfect balance of fresh and comforting.
Whether you’re a fan of Greek cuisine or looking to shake up your typical potato salad recipe, this Mediterranean version is sure to impress!
Ingredients:
For the salad:
- 2 lbs baby potatoes (or Yukon gold potatoes, cut into bite-sized chunks)
- 1 cup cucumber, diced (preferably seedless)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (for a slight tang)
- 1 garlic clove, minced
- 1/2 tsp dried oregano (or use fresh if available)
- Salt and pepper, to taste
Instructions:
1. Boil the Potatoes:
Start by washing and halving the potatoes (or leaving baby potatoes whole). Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Be sure not to overcook the potatoes—you want them soft but still firm enough to hold their shape when mixed into the salad.
2. Prepare the Dressing:
While the potatoes are boiling, make the Mediterranean dressing by whisking together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and dried oregano in a small bowl. Season with salt and pepper to taste. This tangy dressing will bring a zesty kick to the salad and complement the richness of the potatoes beautifully.
3. Cool the Potatoes:
Once the potatoes are cooked, drain them and let them cool for about 10 minutes. You want them to be warm but not hot when mixing in the other ingredients. This will allow the dressing to absorb into the potatoes better.
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