This tasty Greek potato salad comes together in just 25 minutes! It’s packed with yummy ingredients like tender potatoes, fresh herbs, and tangy feta cheese.
Nobody ever says no to a salad that feels like a party in your mouth! I love serving it with grilled meat for a perfect meal. It’s quick, fresh, and oh-so-simple!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These small potatoes have a creamy texture. If you don’t have them, you can use red potatoes or even regular potatoes cut into smaller pieces. Just make sure to adjust cooking time as needed!
Kalamata Olives: These add a rich flavor. If you want a milder taste, green olives or black olives can work as substitutes. Just remember, they will change the salad’s overall taste slightly.
Sun-Dried Tomatoes: These add a lovely sweetness. If you can’t find them, try using roasted red peppers for a different take or fresh tomatoes, though the flavor will be less intense.
Capers: They bring a nice briny kick. You can skip them if you’re not a fan or use a bit of pickles for a similar tangy taste.
Feta Cheese: Feta is essential for the classic Greek flavor. In a pinch, crumbled goat cheese or ricotta can be used, though the texture and flavor will be a bit different.
How Can I Make Sure My Potatoes Are the Perfect Texture?
Cooking the potatoes properly is key to creating a wonderful texture in this salad. Start by cutting them in half for easier cooking. Here’s how to get it just right:
- Place the halved potatoes in cold, salted water. This helps them cook evenly.
- Bring to a boil and then lower the heat to let them simmer gently. This way, they won’t break apart.
- Check for tenderness after about 15 minutes. They should be soft but not mushy, so poke with a fork to test.
After cooking, drain and let them cool slightly before mixing to ensure your salad has the best texture and doesn’t get watery!
Easy 25-Minute Greek Potato Salad
Ingredients You’ll Need:
- 1.5 pounds baby yellow potatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, sliced
- 3 tablespoons capers, drained
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped (plus some sprigs for garnish)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Greek potato salad takes about 25 minutes from start to finish. You’ll spend about 15 minutes boiling the potatoes and another 10 minutes mixing everything together. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with cold water, adding a pinch of salt. Turn the heat to high and bring the water to a boil. Once boiling, lower the heat to let them simmer. Cook for about 15 minutes, or until they’re tender enough to pierce easily with a fork. Drain the potatoes and let them cool slightly.
2. Prepare the Dressing:
While the potatoes are cooling, grab a small bowl and whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This will give your salad a nice, zesty flavor!
3. Combine Ingredients:
In a large bowl, add the warm potatoes, sliced red onion, Kalamata olives, sun-dried tomatoes, capers, and chopped dill. It’s all about layering those fresh flavors together!
4. Dress the Salad:
Pour the dressing over the salad while the potatoes are still warm. This helps them soak up the delicious flavors. Gently toss everything together to combine all the ingredients evenly.
5. Add Feta Cheese:
Now it’s time for the feta! Sprinkle the crumbled feta cheese over the salad and give it a gentle toss to mix it in without breaking it too much.
6. Serve:
Finally, garnish with extra dill sprigs if you like. You can serve this salad slightly warm or let it cool to room temperature. It pairs beautifully with grilled meats or can be enjoyed on its own as a light dish.
This fresh and flavorful Greek potato salad is not only quick to whip up, but it’s also a crowd-pleaser. Enjoy every bite!
FAQ for Easy 25-Minute Greek Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes are ideal for their creamy texture, you can substitute them with red potatoes or even Yukon golds. Just make sure to cut them into smaller pieces for even cooking!
How Can I Make This Salad Ahead of Time?
You can prepare the salad a few hours in advance. Just mix everything except the feta cheese and dressing, refrigerate, and add those right before serving. This helps keep the feta crumble intact for a better texture!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge and will keep for up to 3 days. Just remember to give it a light toss before serving again to refresh the flavors!
Can I Add Other Ingredients?
Definitely! Feel free to customize your salad. Chopped cucumbers, bell peppers, or even grilled chicken are great additions. Just keep the dressing proportions in mind to maintain flavor balance!
