Go Back
Discover the vibrant flavors of the Mediterranean with our Zesty Greek Potato Salad. This dish is not just a side; it’s a celebration of fresh ingredients and bold tastes, making it perfect for summer barbecues, picnics, or any gathering where a refreshing dish is required. By combining the earthy goodness of tender baby potatoes with the tangy kick of feta cheese and an assortment of colorful vegetables, this salad promises to be a crowd-pleaser. Plus, it's incredibly easy to prepare, ensuring that you can spend more time enjoying your event rather than slaving away in the kitchen. In this article, we'll dive into the ingredients that make this salad shine, the preparation steps to follow, and the unique qualities that make this recipe a must-try for any food lover.

Zesty Greek Potato Salad

Elevate your summer gatherings with our Zesty Greek Potato Salad! This vibrant dish celebrates fresh ingredients and bold Mediterranean flavors, featuring tender baby potatoes, tangy feta cheese, crunchy cucumbers, and colorful veggies. It's easy to prepare and perfect for barbecues or picnics, making it a crowd-pleaser. Learn how to craft this delicious salad with simple preparation steps and discover the health benefits of this Mediterranean delight. Enjoy the taste of Greece in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes (preferably Yukon Gold or red)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Optional: 1/4 teaspoon crushed red pepper flakes for a hint of heat

Instructions
 

Cook the Potatoes: In a large pot, add the baby potatoes and cover them with cold salted water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and set them aside to cool.

    Make the Dressing: While the potatoes cool, prepare the dressing. In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, a pinch of salt, and freshly ground black pepper. If you enjoy a little heat, add the crushed red pepper flakes. Once mixed, set the dressing aside.

      Chop the Vegetables: As the potatoes are cooling, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber into small cubes, thinly slice the red onion, and chop the fresh parsley into fine pieces.

        Combine Ingredients: Once the potatoes are cool enough to handle, cut them into quarters. In a large mixing bowl, combine the quartered potatoes, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese.

          Add Dressing: Carefully pour the dressing over the potato salad mixture. Using a spatula, gently toss the salad until all ingredients are evenly coated with the dressing.

            Add Fresh Herbs: Finally, sprinkle the chopped parsley over the salad and give it another gentle toss to integrate the fresh herbs throughout the dish.

              Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to develop beautifully. Serve the salad chilled or at room temperature for a refreshing side dish.

                Prep Time, Total Time, Servings:

                  30 minutes | 60 minutes | Serves 6

                    Presentation Tips: For an eye-catching presentation, serve the potato salad in a large bowl, garnished with additional parsley and a few whole Kalamata olives on top. Consider using a colorful serving platter to enhance the visual appeal!