Are you tired of boring, bland potato salads that leave you wanting more? Get ready to revolutionize your summer side dish with this mouthwatering Greek Style Potato Salad that's about to become the star of every picnic, barbecue, and family gathering! Imagine creamy, perfectly cooked potatoes dancing with tangy feta, crisp cucumbers, and a luxurious yogurt dressing that will make your guests beg for the recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and diced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, cutting them into uniform 1-inch cubes to ensure even cooking.
- Place the diced potatoes in a large pot of salted water. Bring to a boil over high heat and cook for approximately 10-12 minutes until potatoes are tender but not mushy. Test by piercing with a fork - they should be soft but still hold their shape.
- Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely to room temperature, about 10-15 minutes.
- While potatoes are cooling, prepare the other ingredients: finely dice the red onion, cucumber, and slice the olives. Crumble the feta cheese.
- In a separate mixing bowl, combine Greek yogurt, mayonnaise, salt, and pepper. Whisk until smooth and well-integrated.
- Gently fold the cooled potatoes into the yogurt dressing, ensuring each potato piece is evenly coated.
- Add the diced red onion, cucumber, olives, and crumbled feta cheese. Fold gently to distribute ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh herbs like dill or parsley if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape after boiling.
- Salt your potato water generously - this is your first chance to add flavor to the potatoes.
- Cool potatoes completely before mixing to prevent the dressing from becoming watery.
- For extra flavor, consider adding a splash of red wine vinegar or a sprinkle of dried oregano to the dressing.
- Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Fresh herbs like dill or parsley can elevate the dish, so don't skip the optional garnish!
- For a lighter version, you can reduce the mayonnaise and increase the Greek yogurt.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 25mg
