Ah, Greek Potato Salad! Unlike the creamy mayo-based American style, the Greek version is light, tangy, and herb-packed, often dressed with olive oil, lemon, and herbs. Here’s a clear recipe for it:
Ingredients (serves 4–6)
- 2 lbs (900 g) small potatoes (Yukon gold or red), cut into chunks
- ¼ cup olive oil
- 2–3 tbsp fresh lemon juice (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- Salt and pepper, to taste
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- Optional: ¼ cup crumbled feta cheese
- Optional: 1–2 tbsp kalamata olives, sliced
Instructions
- Cook the potatoes:
- Place potato chunks in a large pot, cover with salted water, and boil until tender but not falling apart (about 12–15 minutes).
- Drain and let cool slightly.
- Prepare the dressing:
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Assemble the salad:
- Place warm or cooled potatoes in a large bowl.
- Drizzle the dressing over the potatoes and gently toss to coat.
- Add red onion, parsley, and optional feta or olives. Toss lightly again.
- Serve:
- Best served slightly warm or at room temperature. Can also chill in the fridge for an hour for a cooler salad.
Tips:
- Use waxy potatoes (like red or fingerling) so they hold their shape.
- Adjust lemon and garlic to taste for more zing.
- Fresh herbs like dill or mint can add an extra Greek touch.
If you want, I can give a variation that’s perfect for a picnic, where the potatoes stay firm and the salad keeps well all day.
Do you want me to do that?
