Greek Potato Salad
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
6 -8
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Calories
382 kcal
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Cuisine
Mediterranean, Vegan
Greek Potato Salad
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This easy and delicious Greek potato salad brings a Greek spin to traditional potato salad we love. It's perfect for barbecues or picnics this summer.
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Ingredients
- 40 potato I used red and fingerling, halved, mini
- 3 tbsp. olive oil
- lemon juice of 1
- 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 feta cheese crumbled or cubed, vegan or regular
- 1 tsp rosemary chopped, spice
Variation: Smashed Greek Potato Salad
- 2 tbsp baking soda
- 1.5 lbs baby potato
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic small cloves, pressed
- 2 tsp garlic powder
- 2 tsp onion powder
- juice lemon half
- 3 tbsp olive oil
- 3 tsp oregano dried
- 2 tbsp red wine vinegar
- 1/2 cup Greek yogurt
- 1 cup feta cheese crumbled
- 3 tbsp dill fresh minced
- 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.
Notes
- Storage: 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.
- Lemon: If you don't have lemon, use any vinegar you have on hand.
Nutrition Information
Show Details
Serving
8
Calories
382kcal
(19%)
Carbohydrates
77.3g
(26%)
Protein
8.4g
(17%)
Fat
5.9g
(9%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
0.8g
(5%)
Sodium
366.4mg
(15%)
Fiber
12g
(48%)
Sugar
6.2g
(12%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 382kcal | 19% |
| Carbohydrates | 77.3g | 26% |
| Protein | 8.4g | 17% |
| Fat | 5.9g | 9% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.8g | 5% |
| Sodium | 366.4mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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