Can I make Greek Potato Salad ahead of time?

Absolutely! Greek Potato Salad can be made a day in advance and stored in the fridge. The flavors tend to develop and taste even better after sitting. Just give it a good stir before serving.

What type of potatoes should I use for Greek Potato Salad?

Russet or Yukon Gold potatoes are great choices because they hold their shape well and have a creamy texture. Avoid waxy varieties like red potatoes, as they may become mushy.

How long does Greek Potato Salad last in the fridge?

When stored in an airtight container in the refrigerator, Greek Potato Salad typically lasts for about 3 days. However, it's best enjoyed within the first day or two for optimal freshness.

Can I add other vegetables to the Greek Potato Salad?

Yes! Feel free to add or substitute with other colorful vegetables like bell peppers, radishes, or capers. Just keep in mind the textures and flavors to maintain the dish's balance.

Is this Greek Potato Salad vegan-friendly?

To make this salad vegan-friendly, simply omit the feta cheese or replace it with a vegan cheese alternative. The rest of the ingredients are naturally plant-based.

Greek Potato Salad: Simple, Tasty, And Perfect For Hot Days

Ingredients

Units Scale

2 pounds diced potato
1/2 cup halved cherry tomato
1/4 cup finely chopped red onion
1/2 cup diced cucumber
1/4 cup sliced Kalamata olive
1/4 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt to taste
Pepper to taste

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Instructions

Begin by boiling the diced potatoes in a large pot of salted water until they are tender, about 15 to 20 minutes.
Once the potatoes are tender, drain them and let them cool before cutting them into cubes.
In a large mixing bowl, combine the cooled potato cubes, halved cherry tomatoes, chopped red onion, diced cucumber, sliced Kalamata olives, and crumbled feta cheese.
In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
Pour the dressing over the potato mixture and gently toss to combine until all ingredients are well coated.
Serve the Greek Potato Salad chilled or at room temperature.

Notes

Allow the salad to chill for at least an hour before serving. Substitute red wine vinegar with lemon juice for a citrusy twist.

Author: carter_emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg