Greek potato salad, also known as “Patatosalata” in Greek, a delicious and refreshing dish commonly enjoyed as a side dish or appetizer. It’s a variation of the classic potato salad but with a Mediterranean twist, incorporating flavors and ingredients typically found in Greek cuisine.
Made with tender, boiled potatoes, juicy tomatoes, crisp cucumbers and pungent red onions. A medley of fresh and wholesome ingredients. Your tastebuds are transported to the Greek coastline. Olive oil combined with the oregano and lemon make a simple lemon vinaigrette that elevates the salad’s aroma to add a burst of brightness.
What ingredients are needed to make this greek potato salad
- Potatoes: Here we use baby potatoes, but you can use a potato of your choice
- Red onion: A milder flavor and a touch of color
- Cucumber: For the crunch and crispness of the salad
- Red and green pepper: Optional, but adds a sweeter flavor to the salad, and color
- Kalamata olives: This classic greek olive stands well on its own and brings a briny, tangy flavor
- Cherry tomatoes
- Feta cheese: Crumbled feta cheese brings a creamy, salty flavor to the salad
- Dill: A classic herb used in greek salads to enrich the flavor
- Olive oil: A key ingredient in any salad, choose a good quality olive oil for the best flavor
- Lemon juice: Fresh lemon juice provides just the right amount of acidity and brightness to the salad
- Salt and pepper to taste
How to assemble the greek potato salad
- Place fork-tender potatoes into a large bowl
- Prepare the lemon vinaigrette dressing
- Cut and mix all vegetables, place into the bowl with the cooled potatoes
- Add the herbs and Kalamata olives
- Dress the salad with the lemon vinaigrette dressing, toss everything together to ensure even distribution of flavors
- Sprinkle the crumbled feta cheese on top of all the ingredients
- You can enjoy this greek potato salad immediately or let it chill in the refrigerator for a couple of hours to allow the flavors to meld
Greek potato salad is a versatile dish. Served at picnics, barbecues, potlucks, or alongside grilled meats and other Mediterranean-inspired dishes. Its combination of fresh ingredients, tangy flavors, and creamy textures make it a popular and delightful option for those looking to enjoy a taste of Greek cuisine.
Greek Potato Salad
Ingredients
- 1 kilo baby potatoes
- 200 grams cherry tomatoes
- 1 large cucumber
- 2 Florinis pepper
- 1 large red onion
- 1/2 cup Kalamata olives
- 1/2 bunch fresh dill
- 100 grams feta cheese, crumbled
Lemon Vinaigrette
- 8 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp sugar
- 1 tbsp dry oregano
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- If using the baby potatoes, cut in half and boil until tender, do not peel!
- Remove from hot water when done, allow to cool down a bit.
- Place potatoes into a large serving bowl.
- Wash, peel and cut cucumber, place into serving bowl.
- Wash cherry tomatoes, cut in half, place into serving bowl.
- Wash, deseed and cut the Florinis peppers, place into serving bowl. If you cannot find Florinis peppers, you may use 1 green bell pepper and 2 red peppers.
- Cut onion into thin slices, half moon style, place into serving bowl.
- Measure out the Kalamata olives, place into serving bowl.
- Weigh out 100 grams of feta cheese and crumble it. Place into a separate bowl and set aside.
Prepare the Lemon Vinaigrette Dressing
- In a small food processor or blender, place all the listed ingredients above needed to prepare the dressing and pulsify until smooth and creamy. The dijon mustard and garlic add a kick in flavor.
- Pour dressing into the serving bowl. Sprinkle in the chopped dill and mix well, allowing all ingredients to be covered by the dressing.
- Spoon the crumbled feta over the ingredients in the bowl and the salad is ready to be served. You may place the salad in the refrigerator overnight, the flavors will be enhanced.
