Greek potato salad, a cold and tasty dish, perfect as a side or for a quick lunch on the go. It’s nothing but a variant of the raw spinach salad, equally light and appetizing. An alternative version of the classic Greek salad, where I used steamed potatoes instead of cucumbers.
Great to enjoy during the spring season when supermarkets still lack these delicious vegetables. It’s very simple to prepare. You just need to steam the potatoes in a pressure cooker and season them with the classic Greek salad ingredients: feta, olives, cherry tomatoes, scallions, and plenty of oregano.
The result will be a simple yet rich and genuine dish, perfect as a main course. Suitable to take to the office for a fresh and light lunch. Curious to find out how to prepare it? Then let’s go to the kitchen together because the Greek potato salad will be ready in a click!
If you’re interested in more fresh and light salad recipes, check out:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 247.85 (Kcal)
- Carbohydrates 26.67 (g) of which sugars 5.84 (g)
- Proteins 6.94 (g)
- Fat 13.42 (g) of which saturated 4.43 (g)of which unsaturated 3.89 (g)
- Fibers 4.08 (g)
- Sodium 1,382.10 (mg)
Indicative values for a portion of 241 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 potatoes (medium)
- 1 cup g water (to cook the potatoes in a pressure cooker)
- 1 cup g cherry tomatoes
- 3 red scallions
- 3.5 oz g feta
- 2.8 oz g green olives
- extra virgin olive oil (as needed)
- apple cider vinegar (as needed)
- salt (as needed)
- dried oregano (as needed)
Tools
- Pressure Cooker electric
- Steamer Basket
- Cutting Board
- Knife
- Bowl
Steps
First, cook the potatoes in the electric pressure cooker. Wash the potatoes well and place them in the steamer basket. Then pour the water into the pot and place the basket inside. Close the lid, set the decompression lever to sealing, and cook the potatoes using the pressure cook function for 15 minutes. After cooking, wait 5 minutes, then initiate rapid decompression by moving the lever to venting. Open the pot, remove the basket, and allow the potatoes to cool.
Meanwhile, wash the cherry tomatoes, dry them, and cut them in half if small, or into quarters if larger. Clean the scallions and slice them. Take the feta, pat it dry with some kitchen paper, and cut it into cubes.
Then take the potatoes, peel them, and cut them into chunks. Transfer all the ingredients into a salad bowl along with the olives.
Add plenty of oregano and season with oil, salt, and vinegar. Mix and serve with some basil leaves if you prefer.
Storage and Tips for Greek Potato Salad
This single dish can also be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid
FAQ Questions and Answers for Greek Potato Salad
What can I substitute feta with?
Alternatively, you can use primo sale cheese.
Can I substitute green olives with black ones?
Yes, you can substitute green olives with black ones, or use both.
