Greek Potato Salad is a fresh and flavorful dish that, with its tastes and colors, reminds of traditional Greek cuisine. This salad offers a combination of fresh and genuine ingredients that reflect Mediterranean influences. The potatoes form the base of the dish, while the other main components include sun-dried tomatoes, black olives, red onions, and feta cheese, all seasoned with aromatic herbs like oregano and basil.
The Greek potato salad is a versatile dish that can be served as an appetizer, side dish, or even as a light main dish. Its balanced flavors, combined with the soft texture of the potatoes and the creaminess of the feta cheese, make it an ideal choice for summer or any time you want to enjoy a Mediterranean and healthy dish. It’s a demonstration of how simple ingredients can come together in a delicious dish that captures the essence and flavors of Greece.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 391.58 (Kcal)
- Carbohydrates 40.37 (g) of which sugars 8.17 (g)
- Proteins 12.79 (g)
- Fat 21.85 (g) of which saturated 8.34 (g)of which unsaturated 3.78 (g)
- Fibers 6.07 (g)
- Sodium 1,058.10 (mg)
Indicative values for a portion of 215 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 for Greek Potato Salad
- 10 oz potatoes
- 1.76 oz Tropea red onion
- 0.71 oz Greek black olives
- 3.53 oz feta
- 1.06 oz sun-dried tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
- 4 leaves basil
Tools
- Knife
- Cutting Board
- Bowl
- Pot
- Wooden Spoon
How to Make Greek Potato Salad
To prepare the Greek Potato Salad, first peel the potatoes, wash them well, cut them into chunks (not regular), and cook them in salted boiling water. They will be cooked when you can easily pierce them with a fork. Drain and let them cool slightly.
Peel the onion, remove the outer leaves, wash it, and cut it into thin slices.
Assemble the Greek salad: put the potatoes in a bowl, add the sliced onions and black pepper.
Also add the well-drained sun-dried tomatoes cut into pieces, Greek black olives, extra virgin olive oil, the feta cut into chunks, and mix. Adjust with salt and oregano, and let it rest in the fridge for 2 hours before serving. Garnish with fresh basil. Enjoy your meal!
Storage
The Greek potato salad can be stored in the fridge in an airtight container for 3-4 days. It becomes more flavorful if left in the fridge.
FAQ (Frequently Asked Questions)
If I don’t like or don’t have sun-dried tomatoes, how can I replace them?
You can use fresh tomatoes cut into pieces and seasoned with oil, salt, and pepper.
How can I replace feta?
Although I believe it cannot be replaced (I recommend not doing so), you can use provolone or fresh cheese.
What can I add to make this potato salad even more special?
Chopped cucumbers or capers!
