Greek Recipes
Greek Potato Salad
Prep
10 minutes
Cook
30 minutes
Yield
6 -8
This Greek Potato Salad is the perfect spin on a traditional potato salad that’s perfect for summer. For me, potato salad screams summer barbecues and potlucks, but everyone is used to using the same old, traditional potato salad recipe. I wanted to do things a little differently this time so I created my Greek spin on potato salad. I hope you like this!
❤️ Why You’ll Love Greek Potato Salad
- Short Prep Time: You can prep Greek Potato Salad in only 10 minutes. It’s great for those days when you’re just too busy.
- BBQ Food: This salad makes the perfect side dish for your summer BBQ or picnic. Bring it to your next gathering and guests will rave about it!
- Flavorful: I love the addition of garlic and oregano spices that give this salad a twist in flavor you’re not used to with potato salad
- Easy: This is a pretty simple, standard recipe but that is nothing short of amazing. Any novice cook can pull this salad off!
🍲 Ingredients
Garlic Powder: Who doesn’t love garlic? It has so many great health benefits on top of the amazing flavor it adds to dishes.
Umami Blend: The Simply Organic Umami Blend is one of my go-to in my kitchen. It’s rich, earthy, and savory, and features porcini and shiitake mushrooms complimented with onion, mustard, thyme, and a hint of chili pepper spice. Seriously adds so much delicious flavor to any recipe!
Other Spices: The spices I’ve added to this salad are what really elevate it and make it Greek! I used oregano, rosemary, red pepper flakes, and umami spice. All from my friends at Simply Organic who create amazing, quality spices for cooking. Oregano is classic in Greek dishes and salads so, in combination with the other spices and lemon, I really find it gives that Greek pop of flavor you want.
Potatoes: I used red and fingerling potatoes here but feel free to use whatever your heart desires, just make sure you cut them up to be bite-size and that they are boiled to perfection because nobody wants hard or crunchy potatoes in their Greek potato salad!
Lemon: Instead of vinegar I used lemon in this recipe to give a burst of flavor, and because lemon pairs so nicely with the spices in this recipe. If you aren’t a lemon fan or don’t have any lemons, vinegar still works great for this recipe.
👩🍳 How to Make Greek Potato Salad
3. Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary. Enjoy immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.
🪄 Tips and Tricks
- Texture: Coarsely chop the potatoes for a chunkier texture. Finely dice the potatoes for a smoother texture.
- Let Sit In Fridge: Make this Greek Potato Salad at least 2 hours in advance of serving. Leaving it in the fridge for a couple hours allows for all the flavors to pop.
- Cooking Water: Adding a splash of vinegar in your boiling water with the potatoes helps the potatoes keep their shape.
🗒 Variations
Smashed Greek Potato Salad
Ingredients:
- 2 tbsp baking soda
- 1.5 lbs baby potatoes
- 1 tsp salt
- 1/2 tsp pepper
- 3 small cloves garlic, pressed
- 2 tsp garlic powder
- 2 tsp onion powder
- juice of half a lemon
- 3 tbsp olive oil
- 3 tsp dried oregano
- 2 tbsp red wine vinegar
- 1/2 cup Greek yogurt
- 1 cup crumbled feta cheese
- 3 tbsp fresh minced dill
- 3 green onion sprigs, chopped
How to Make Smashed Greek Potato Salad:
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Make the dressing: whisk together the salt, pepper, pressed garlic cloves, garlic powder, onion powder, juice of half a lemon, olive oil and dried oregano. Set aside.
- Fill a large pot with water, 2 tbsp baking soda and bring to a boil. Once boiling, add the potatoes and bring back to a boil for 7 minutes. Drain the water from the potatoes.
- Toss the potatoes with the dressing and then place potatoes across the baking sheet. Using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Bake for 25-30 minutes until crispy.
- Add the crispy potatoes to a bowl with red wine vinegar, Greek yogurt, feta cheese and fresh dill. Toss everything together to combine and serve.
🗒 Substitutions
- Lemon: If you don’t have lemon, use any vinegar you have on hand.
- Umami Spice: If you don’t have umami spice, you can leave it out of this recipe.
- Olive Oil: Swap the olive oil for avocado oil or your preferred oil.
🗒 Best served with
👝 How to Store Leftovers
The finished salad lasts up to 7-10 days in the refrigerator in a tightly sealed container. If you make the dressing ahead of time, I suggest storing it in the fridge in a sealed jar. It should last up to 2 weeks.
🤔 Common Questions
Waxy potatoes are best for potato salad. Look for New, Red Bill, Kennebec, or fingerling potatoes at the grocery store (or similar). In-between varieties like Yukon Gold can also work too.
Add a little more of the wet ingredients like olive oil.
Greek Potato Salad
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 40 mini potatoes I used red and fingerling, halved
- 3 tbsp. olive oil
- juice of 1 lemon
- 2 tbsp. garlic powder
- 2 tbsp. oregano spice
- 1 tbsp. Umami Spice
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup green onions finely chopped
- 1/2 cup vegan or regular feta crumbled or cubed
- 1 tsp rosemary spice chopped
Variation: Smashed Greek Potato Salad
- 2 tbsp baking soda
- 1.5 lbs baby potatoes
- 1 tsp salt
- 1/2 tsp pepper
- 3 small cloves garlic, pressed
- 2 tsp garlic powder
- 2 tsp onion powder
- juice of half a lemon
- 3 tbsp olive oil
- 3 tsp dried oregano
- 2 tbsp red wine vinegar
- 1/2 cup Greek yogurt
- 1 cup crumbled feta cheese
- 3 tbsp fresh minced dill
- 3 green onion sprigs, chopped
Instructions
- Fill a large pot with water and bring to a boil.
- Wash and halve your potatoes and cook until fork-tender.
- While your potatoes cook, prepare the dressing by adding the oil, lemon, herbs (apart from the rosemary) and spices to a small bowl and whisk till combined.
- Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary.
- Enjoy immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.The finished salad lasts up to 7 days in the refrigerator in a tightly sealed container.
Variation: Smashed Greek Potato Salad (serves 4 to 6 as a side)
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Make the dressing: whisk together the salt, pepper, pressed garlic cloves, garlic powder, onion powder, juice of half a lemon, olive oil and dried oregano. Set aside.
- Fill a large pot with water, 2 tbsp baking soda and bring to a boil. Once boiling, add the potatoes and bring back to a boil for 7 minutes. Drain the water from the potatoes.
- Toss the potatoes with the dressing and then place potatoes across the baking sheet. Using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Bake for 25-30 minutes until crispy.
- Add the crispy potatoes to a bowl with red wine vinegar, Greek yogurt, feta cheese and fresh dill. Toss everything together to combine and serve.
Video
What is Umami Spice?
It’s optional! But it’s from Simply Organic!
This is so good! I love all the herbs for a healthier potato salad than the creamy southern stuff they make around here in NC ☺ I do wonder though, how many lbs is 40 small potatoes?
I’m not sure! I used around to small bags of mini potatoes! Next time I have 40 mini potatoes I will weigh them! I also just googled that question about and found this answer: Generally, three medium russet potatoes or eight to 10 small new white potatoes equal one pound.
Thanks for your love for this recipe.