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Greek-Style Potato Salad Recipe

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3.9 from 6 reviews

This Greek-Style Potato Salad is a refreshing and flavorful dish perfect for warm weather or as a side for Mediterranean meals. Featuring tender boiled potatoes tossed in a zesty dressing of extra virgin olive oil, fresh lemon juice, herbs like parsley and dill, and hints of shallots and scallions, it delivers a bright and herbaceous flavor profile. Optional add-ins such as crumbled feta, capers, and Kalamata olives allow customization to enhance the classic salad. Serve it chilled or at room temperature for a deliciously light and satisfying experience.

Ingredients

Main Ingredients

  • 1½ lbs potatoes, peeled, washed, and quartered
  • 1 small shallot or red onion, peeled and sliced
  • 3 scallions, finely sliced
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • Pinch of dried oregano (optional)
  • Salt, to taste
  • Black pepper, to taste

Optional Add-Ins

  • Crumbled feta cheese for serving
  • 1-2 teaspoons capers
  • Kalamata olives
  • A little Dijon mustard in the dressing

Instructions

  1. Boil the Potatoes: Place the peeled, washed, and quartered potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15 minutes.
  2. Drain and Cool Potatoes: Drain the cooked potatoes and rinse them under cold water briefly to stop the cooking process and to cool them down slightly, but keep them still a bit warm for better dressing absorption.
  3. Prepare the Dressing: In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, sliced shallots or red onion, finely sliced scallions, salt, black pepper, chopped dill, parsley, and dried oregano if using until fully combined and emulsified.
  4. Toss the Salad: Add the still-warm potatoes to the bowl with the dressing and gently toss to coat the potatoes evenly with the herbs and dressing. Taste and adjust seasoning as needed with more salt, pepper, or lemon juice.
  5. Serve and Garnish: Optionally sprinkle crumbled feta cheese, capers, and Kalamata olives on top. The salad can be served at room temperature or chilled according to your preference.

Notes

  • Storage & Make Ahead: This salad keeps well refrigerated for 3-4 days. You can boil the potatoes in advance and store them in an airtight container. Assemble the salad just before serving to maintain texture.
  • Freezing: It is not recommended to freeze the potato salad once dressed, as it will become soggy and mushy upon thawing.
  • Variations: Add a bit of Dijon mustard to the dressing for a tangy twist or include Kalamata olives and capers for added salty, briny flavors.

Find it online: https://recipeplenty.com/greek-style-potato-salad-recipe/