The Greek-style potatoes recipe is easy and very tasty.
This recipe transforms simple boiled potatoes into a vibrant and flavorful dish, thanks to the magical combination of ingredients symbolic of Greek cuisine: the saltiness of feta, the intensity of Kalamata olives, the freshness of tomatoes, and the unmistakable aroma of oregano.
Ideal for pairing with grilled meats, baked fish, or as a light main dish during the warm season, these Greek-style potatoes demonstrate that with simple, quality ingredients, you can create unforgettable flavors. Their versatility makes them perfect for a summer buffet or as a tasty alternative to the usual potato salad, bringing a breath of sun and sea directly to your table.
To be honest, I don’t even know why it’s called Greek-style since it doesn’t have Greek ingredients, but it’s a very delicious salad, an easy side dish that can be prepared in advance, so let’s discover the recipe right after the photo as always.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Greek-style Potatoes
- 4 potatoes (yellow-fleshed)
- 1 golden onion
- 1 tablespoon parsley
- 12 Greek black olives (pitted)
- to taste salt
- to taste extra virgin olive oil
- to taste dried oregano
Preparation of Greek-style Potatoes
To prepare the Greek-style potatoes, first cook the potatoes, preferably steamed, better if with the skin on for at least 20 minutes.
Depending on the size of the potatoes, check the cooking by inserting the tines of a fork into a potato. If it penetrates easily, turn off the heat and remove the potatoes.
If you prefer to do it faster, peel the potatoes and cut them into chunks, then cook them for 10 minutes, whether you prefer steaming or boiling in water, drain and cool.Cut the potatoes into cubes or wedges of uniform size to ensure each bite is balanced.
Slice the Tropea onion and put it in a bowl with the potatoes.Season potatoes and Tropea onion with salt and extra virgin olive oil, add the parsley and mix well.
Last but not least, add the black olives, mix again and complete the dish with a generous sprinkle of fresh or dried oregano and, if desired, some fresh basil torn at the moment of serving.
Leave to rest in the fridge for at least 30 minutes to flavor, then serve your Greek salad and…
ENJOY YOUR MEAL
Tip
For cooking the potatoes I prefer steaming because it helps retain all the properties inside the potatoes, but you can also boil them in water if you prefer. Alternatively, steam them by cutting them into large pieces and placing them in a container with two tablespoons of water, cover with plastic wrap for 5 or 6 minutes.
Greek-style potatoes can be prepared even a day in advance, cover them with food wrap and store in the fridge.
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