Greek Potato Salad
This easy recipe calls for simple ingredients and takes little time to make, while the flavors of a traditional Greek salad, add a new spin to any summer get-together!
Ingredients
- 5 lbs yellow potatoes/Yukon gold potatoes
- 1 6 oz jar kalamata olives drained and halved
- 1 6 oz jar green olives drained and halved. Be sure to use buttery green olives, not the regular green olives with pimentos
- 1 red onion sliced
- 1/2 cup feta cheese crumbles
- Greek salad dressing homemade or store-bought
Instructions
- Place your potatoes in a large pot filled with water and bring them to a steady boil. Boil until the potatoes are fork-tender, about 15-20 minutes.
- Then carefully drain them over a large calender. Run cold water over the cooked potatoes until they are cool enough to handle.
- You can also prep your potatoes the day before, and put them in the fridge to cool overnight, this will allow you to prep the salad and serve it immediately. I don't worry about the potatoes being room temperature or slightly warm, as I always chill my potato salad before serving it.
- Cut the potatoes in half lengthwise, then slice each half into 1/4 inch thick half circles.
- Place the cut potatoes in a large bowl, and add the halved olives, sliced red onion, and feta cheese, pour the Greek dressing over the top.
- Then using your hands gently toss the salad until everything is coated in the dressing. Be sure to toss the potato salad gently to avoid crushing the potatoes!
- I usually add a whole batch of homemade Greek Salad Dressing to my potato salad, but you can start with half, or less. Then taste the potatoes and add more if needed, depending on your personal preference!
- Cover the bowl tightly with plastic wrap, or transfer the potato salad to an airtight container, and place the finished potato salad in the fridge. Allow your potato salad to chill for 2-4 hours before serving.
- Enjoy!
Notes
Any leftover Greek Potato salad can be stored tightly covered with plastic wrap or in an airtight container in the fridge for up to 5 days!
This potato salad can easily be prepped up to 2 days before you plan on serving it! Just be sure to give it a quick toss before serving.
You can find my Homemade Greek Salad Dressing Recipe HERE! But you can also use your favorite store-bought Greek dressing for this recipe!
Nutrition
Calories: 166kcalCarbohydrates: 34gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 6mgSodium: 86mgPotassium: 813mgFiber: 4gSugar: 2gVitamin A: 31IUVitamin C: 38mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!