Greek Potato Salad Recipe

Potatoes: The base of the salad, providing a hearty and starchy component.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Cucumber: Brings a refreshing, crisp texture to the salad.

Kalamata olives: Provide a rich, briny taste that complements the other ingredients.

Feta cheese: Adds a tangy, creamy element to the salad.

Olive oil: Used in the dressing, it adds a smooth, fruity flavor.

Lemon juice: Provides acidity and brightness to the dressing.

Oregano: A dried herb that adds a distinctive Mediterranean flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the salad.

When boiling the potatoes, make sure to start them in cold, salted water. This ensures that they cook evenly from the inside out. Once the water reaches a boil, reduce the heat to a simmer to prevent the potatoes from breaking apart. After draining, spread them out on a baking sheet to cool quickly and evenly, which helps maintain their texture in the salad.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and a different texture, making the salad more interesting.

• red onion - Substitute with green onions: Green onions provide a milder taste and a fresh, crisp texture.

• cucumber - Substitute with zucchini: Zucchini has a similar texture to cucumber but offers a slightly different flavor profile.

• kalamata olives - Substitute with black olives: Black olives are less intense in flavor but still provide a similar briny taste.

• feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and a tangy flavor that complements the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and a high smoke point, making it a good alternative.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a fresh twist.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary herbal flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the potato salad to cool completely before storing. This helps maintain the texture and flavor of the potatoes and other ingredients.
• Transfer the Greek potato salad to an airtight container. This prevents any unwanted odors from the refrigerator from seeping into your salad.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to freeze the potato salad, be aware that the texture of the potatoes may change upon thawing. For best results, freeze the salad without the feta cheese and cucumber, as these ingredients do not freeze well.
• To freeze, place the cooled potato salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date. This helps you keep track of how long the salad has been stored.
• When ready to use, thaw the potato salad in the refrigerator overnight. Once thawed, add fresh feta cheese and cucumber before serving.
• Give the salad a good toss to redistribute the olive oil and lemon juice dressing, as it may have separated during freezing and thawing.
• For the best flavor and texture, consume the thawed potato salad within 1-2 days.

• For a quick and easy method, place the Greek potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the oven. Preheat your oven to 350°F (175°C). Transfer the potato salad to an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes or until heated through, stirring occasionally.

• For a stovetop method, place the potato salad in a non-stick skillet over medium heat. Add a splash of olive oil to prevent sticking and enhance flavor. Stir frequently until the salad is warmed through, which should take about 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in an air fryer-safe dish or on a piece of aluminum foil. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a refreshing twist, consider serving the Greek potato salad cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This method preserves the crispness of the cucumber and the tanginess of the feta cheese.

• Pot: A large pot is essential for boiling the potatoes until they are tender.

• Colander: This is used to drain the boiled potatoes after they are cooked.

• Mixing bowl: A large mixing bowl is needed to combine the cooled potatoes with the other ingredients.

• Small bowl: A small bowl is used to whisk together the olive oil, lemon juice, oregano, salt, and black pepper for the dressing.

• Whisk: A whisk is necessary to thoroughly mix the dressing ingredients.

• Knife: A sharp knife is required for finely chopping the red onion, dicing the cucumber, and slicing the kalamata olives.

• Cutting board: A cutting board provides a safe surface for chopping and dicing the vegetables.

• Measuring cups: Measuring cups are used to accurately measure out the ingredients like olive oil, lemon juice, and feta cheese.

• Measuring spoons: Measuring spoons are needed to measure out the oregano, salt, and black pepper.

• Serving spoon: A serving spoon is used to toss the potato mixture gently with the dressing.

• Refrigerator: The refrigerator is necessary for chilling the potato salad for at least 1 hour before serving.

Pre-cook the potatoes: Boil the potatoes in advance and store them in the refrigerator. This way, they are ready to use when you need them.

Use a food processor: Finely chop the red onion and dice the cucumber quickly using a food processor.

Pre-made dressing: Prepare the dressing ahead of time and store it in a jar. Just shake and pour when needed.

Buy pre-crumbled feta: Save time by purchasing pre-crumbled feta cheese instead of crumbling it yourself.

Chill faster: Spread the potato salad on a baking sheet to cool it quickly before refrigerating.