Greek cuisine is known for its vibrant flavors and fresh ingredients.
This Greek-style potato salad is no exception.
Combining tender baby potatoes with salty feta cheese, tangy capers, and fresh herbs, this dish is perfect for any occasion.
Whether you’re serving it as a side dish at a summer barbecue or as a light lunch, this recipe is sure to impress.
Ingredients
- 2 lbs baby potatoes (mix of yellow and red), halved: The combination of yellow and red baby potatoes adds both color and flavor to the dish.
- 7 oz feta cheese, crumbled: Feta cheese brings a creamy, tangy element to the salad.
- 1/2 red onion, thinly sliced: The red onion adds a bit of sharpness and crunch.
- 3 tbsp capers, chopped: Capers provide a briny, tangy taste that complements the other ingredients.
- 1/4 cup extra virgin olive oil: This is the base of the dressing, adding a rich, smooth texture.
- 1 lemon (zest + juice) + more for serving: Lemon juice and zest add brightness and a bit of acidity.
- Salt + pepper to taste: These essential seasonings enhance all the other flavors.
- 2 tbsp fresh parsley, chopped: Parsley adds a fresh, herbal note.
- 1 tbsp fresh dill, chopped: Dill gives a unique, slightly sweet flavor.
- 1/2 tsp dried oregano: Oregano adds a hint of earthiness.
Instructions
- Boil the Potatoes:
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Slice the baby potatoes in half for quicker and more even cooking.
- Add the potatoes to the boiling water, then reduce the heat to a simmer.
- Cover the pot and cook for about 20 minutes, or until the potatoes are fork-tender.
- Prepare the Other Ingredients:
- While the potatoes are cooking, thinly slice the red onion.
- Chop the capers, parsley, and dill.
- Spread the cooked potatoes out on a platter to cool slightly.
- Assemble the Salad:
- Once the potatoes have cooled a bit, sprinkle them with the chopped capers, crumbled feta cheese, and thinly sliced red onion.
- Drizzle the olive oil over the salad.
- Add the juice and zest of one lemon, ensuring the salad is well-coated.
- Season and Garnish:
- Season the salad with salt and pepper to taste.
- Finish by sprinkling the chopped parsley, dill, and dried oregano over the top.
- Serve the salad with extra lemon wedges on the side for added zest.
Tips for the Best Greek-Style Potato Salad
- Use Fresh Herbs: Fresh parsley and dill bring a burst of flavor that dried herbs can’t match. If possible, use fresh herbs for the best results.
- Don’t Overcook the Potatoes: Make sure to cook the potatoes just until they are fork-tender. Overcooked potatoes can become mushy and fall apart.
- Cool the Potatoes Slightly: Let the potatoes cool for a few minutes before adding the other ingredients. This helps them absorb the flavors without becoming too soft.
- Adjust to Taste: Feel free to adjust the amount of lemon juice, salt, and pepper according to your preference.
Serving Suggestions
This Greek-style potato salad is incredibly versatile. Here are a few ways to enjoy it:
- As a Side Dish: Pair it with grilled meats like chicken, lamb, or fish for a delicious Mediterranean meal.
- For Lunch: Serve it on a bed of greens for a light and refreshing lunch.
- At a Picnic: This salad is perfect for picnics and potlucks. It can be made ahead of time and tastes great at room temperature.
Conclusion
This Greek-style potato salad is a delightful combination of flavors and textures.
With its mix of tender potatoes, creamy feta, and fresh herbs, it’s a dish that brings a taste of Greece to your table.
Enjoy this recipe for a simple, yet flavorful addition to any meal.