Greek Potato Salad Recipe

Potatoes: Boiled and diced, these form the base of the salad, providing a hearty and starchy component.

Cucumber: Adds a refreshing crunch and a mild, cool flavor to the salad.

Red onion: Finely chopped to add a sharp, pungent flavor that balances the other ingredients.

Kalamata olives: Pitted and sliced, these olives bring a briny and rich taste to the salad.

Feta cheese: Crumbled, this cheese adds a tangy and creamy element to the dish.

Olive oil: Used in the dressing, it provides a smooth and rich base for the flavors to meld together.

Red wine vinegar: Adds acidity and a slight tang to the dressing, enhancing the overall flavor.

Dried oregano: A classic Mediterranean herb that adds a subtle earthy and aromatic note.

Salt: Enhances the flavors of the ingredients and brings out their natural tastes.

Black pepper: Adds a hint of heat and a touch of complexity to the salad.

When boiling the potatoes, make sure to start with cold water and bring it to a boil gradually. This ensures even cooking and prevents the potatoes from becoming mushy. Additionally, to enhance the flavor of the dressing, let the olive oil and red wine vinegar mixture sit for a few minutes before pouring it over the salad. This allows the oregano, salt, and pepper to infuse into the dressing, creating a more harmonious blend of flavors.

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

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative to cucumber.

• red onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to red onions.

• 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 tangy flavor and creamy texture that can mimic the taste of feta.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweet and tangy flavor that can replace red wine vinegar.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute for oregano.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• 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 will keep the salad fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The potato salad can be kept for up to 3-4 days. Beyond this period, the cucumber and red onion may start to lose their crunch, and the feta cheese might become overly soft.

• If you plan to freeze the potato salad, it’s best to do so without the feta cheese and cucumber. These ingredients do not freeze well and can become watery or mushy upon thawing. Instead, add them fresh after thawing the rest of the salad.

• To freeze, place the cooled potato salad (minus the feta cheese and cucumber) in a freezer-safe container or 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 potato salad has been stored.

• When ready to use, thaw the potato salad in the refrigerator overnight. Once thawed, add fresh cucumber and feta cheese, then toss gently to combine.

• For best results, consume the thawed potato salad within 1-2 days. The texture and flavor may not be as vibrant as when freshly made, but it will still be delicious.

• 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 corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the feta cheese may melt too much.

• If you prefer a more even and gentle reheating, preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes. Stir halfway through to ensure the potatoes and vegetables are heated evenly.

• For a stovetop method, place the potato salad in a non-stick skillet over medium-low heat. Stir occasionally to prevent sticking and to distribute the heat evenly. This method allows you to keep an eye on the texture, ensuring the cucumber and red onion remain crisp.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in the air fryer basket, ensuring it is spread out in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method can help maintain the salad's texture without making it soggy.

• For a refreshing twist, consider serving the Greek potato salad cold. Simply take it out of the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the olive oil dressing to soften the potatoes and vegetables slightly.

• Large pot: used for boiling the potatoes until they are tender.

• Colander: essential for draining the boiled potatoes.

• Large mixing bowl: where you will combine the potatoes, cucumber, red onion, olives, and feta cheese.

• Small bowl: perfect for whisking together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.

• Whisk: used to mix the dressing ingredients thoroughly.

• Knife: necessary for dicing the potatoes and cucumber, finely chopping the red onion, and slicing the olives.

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

• Measuring cups: used to measure out the potatoes, cucumber, and other ingredients accurately.

• Measuring spoons: essential for measuring the olive oil, red wine vinegar, oregano, salt, and pepper.

• Serving spoon: used to toss the salad and serve it.

• Refrigerator: needed to chill the salad for at least 30 minutes before serving.

Pre-boil 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 pre-chopped ingredients: Purchase pre-chopped cucumber and red onion from the store to save chopping time.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper and store it in a jar. Shake well before using.

Chill faster: Spread the potato salad on a baking sheet and place it in the refrigerator to chill quickly.