Go Back

Greek Potato Salad

A refreshing and vibrant take on classic potato salad, perfect for summer gatherings with its zesty and creamy flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Potato Salad Base
  • 4 large large potatoes Use waxy potatoes like Yukon Gold for best texture.
  • 1 cup cherry tomatoes, halved Adds vibrant color and sweetness.
  • 1/2 cup cucumber, diced For crunch and freshness.
  • 1/2 cup red onion, finely chopped For a bit of sharpness.
  • 1/4 cup fresh parsley, chopped For garnish and herbal flavor.
Dressing
  • 1/4 cup olive oil For creaminess and flavor.
  • 2 tablespoons red wine vinegar Adds acidity.
  • 1 teaspoon dried oregano Classic Mediterranean herb.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Boil the potatoes in salted water until tender.
  2. Drain and let them cool. Once cool, peel and cube the potatoes.
  3. In a large bowl, combine the cubed potatoes, cherry tomatoes, cucumber, red onion, and parsley.
Dressing
  1. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  2. Pour the dressing over the potato mixture and toss gently to combine.
Serving
  1. Serve chilled or at room temperature.

Notes

Letting the salad sit allows the flavors to meld beautifully. This salad pairs well with grilled chicken or fish, or can be enjoyed alone.