Greek Potato Salad Recipe

Cook Time: 15 minutes

Ingredients

• 24 ounces unpeeled bite-sized potatoes
• 1 stalk celery, diagonally sliced
• 1/2 cup pitted and sliced Kalamata olives
• 1/2 cup diced red onions
• 1/3 cup roughly chopped fresh dill
• 1 (2 ounce) jar diced pimento, drained
• 1/2 cup olive oil
• 3 tablespoons freshly-squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 cup roughly crumbled feta cheese, or to taste

Directions

1. Place the potatoes in a large pot, ensuring they are covered with salted water by about an inch. Bring the water to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, which will take about 15 to 20 minutes, depending on their size.
2. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them in half and transfer them to a large mixing bowl.
3. Add the celery, Kalamata olives, red onions, dill, and pimento to the bowl with the potatoes. Stir gently until all ingredients are well incorporated.
4. In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, oregano, salt, and black pepper. Pour this dressing over the warm potato mixture, ensuring everything is well coated.
5. Top the salad with crumbled feta cheese and gently toss to combine. Taste and adjust seasoning if necessary.
6. Serve the potato salad warm, at room temperature, or chilled whichever you prefer. The flavors will meld together wonderfully if allowed to sit for about an hour before serving.

Cooks Note

Its essential not to overcook the potatoes to maintain the right texture. Be sure to add the dressing while the potatoes are still warm to absorb all the flavors. If available, sheeps milk feta cheese adds a rich, creamy taste. If you have the time, let the salad rest for about an hour to allow the flavors to meld together. However, if youre short on time, the salad can be enjoyed immediately. For the best experience, we recommend serving it warm.

Nutrition Facts (per serving)

Calories	335
Total Fat	23g
Saturated Fat	5g
Cholesterol	11mg
Sodium	381mg
Total Carbohydrate	28g
Dietary Fiber	4g
Total Sugars	3g
Protein	5g
Vitamin C	22mg
Calcium	101mg
Iron	2mg
Potassium	695mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The Story Behind Greek Potato Salad

Greek potato salad is a delightful twist on the classic potato salad that we commonly associate with American cuisine. Its origins can be traced back to traditional Greek cuisine, where simple, fresh ingredients are celebrated for their natural flavors. In Greece, potatoes were not only a staple but also a versatile base for a variety of salads and side dishes. The combination of olive oil, lemon, and fresh herbs reflects the Mediterranean influence that is central to Greek culinary traditions. Unlike mayonnaise-based potato salads, the Greek version emphasizes lightness and brightness, making it particularly suitable for warm weather and outdoor gatherings.

Regional Variations

Different regions of Greece add their own unique touches to potato salad. In the Peloponnese, for instance, it is common to include sun-dried tomatoes and capers for a tangy twist, while islands like Crete often feature a generous amount of fresh herbs such as oregano and dill. Some coastal regions incorporate local cheeses, such as graviera or mizithra, instead ofor alongsidefeta. Even the type of olive oil used can vary: robust extra-virgin oils from Kalamata or Crete enhance the dishs aroma and depth. This regional diversity allows the salad to reflect local ingredients while maintaining its fundamental Greek character.

Differences from Similar Dishes

Greek potato salad differs significantly from American or European potato salads. While most traditional potato salads rely heavily on mayonnaise or sour cream as a base, the Greek version uses olive oil and lemon juice for a lighter, tangier dressing. The addition of Kalamata olives, crumbled feta, and fresh herbs introduces a Mediterranean flavor profile that sets it apart from standard potato salads. Unlike French-style potato salads, which may feature mustard and vinaigrette, the Greek salad emphasizes freshness and balance, allowing each ingredient to shine rather than masking them with a creamy sauce.

Typical Serving Occasions

Greek potato salad is highly versatile in terms of serving. It is commonly served as a side dish during family gatherings, barbecues, or holiday feasts. In Greece, it often accompanies grilled meats such as lamb or chicken, seafood dishes, or even vegetarian platters. Its light texture and fresh flavors make it particularly popular during the summer months, when it can be enjoyed warm, at room temperature, or chilled. Restaurants specializing in Mediterranean cuisine frequently feature it as part of a meze platter, paired with other small dishes like tzatziki, hummus, and dolmades.

Interesting Facts

Despite its simplicity, Greek potato salad carries a rich cultural heritage. The use of olive oil and lemon is emblematic of Mediterranean diets, which are renowned for their health benefits and emphasis on fresh, unprocessed ingredients. Feta cheese, a protected designation of origin product, adds both flavor and a touch of authenticity. Interestingly, this salad can be easily customized with seasonal vegetables such as cherry tomatoes, bell peppers, or cucumbers, making it a dynamic and adaptable dish. Its bright, tangy taste has made it a favorite not only in Greece but increasingly in international kitchens seeking lighter, more flavorful alternatives to traditional potato salads.

FAQ about Greek Potato Salad Recipe

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