Greek Potato Salad Recipe

Potatoes: The base of the salad, providing a hearty and satisfying texture.

Cherry tomatoes: Adds a burst of sweetness and color to the salad.

Kalamata olives: These olives bring a rich, fruity flavor and a touch of saltiness.

Red onion: Adds a sharp, pungent flavor that balances the other ingredients.

Parsley: Fresh parsley adds a bright, herbaceous note to the salad.

Feta cheese: Crumbled feta provides a creamy, tangy contrast to the other ingredients.

Olive oil: The base of the dressing, adding richness and depth.

Red wine vinegar: Adds acidity and a tangy flavor to the dressing.

Dried oregano: A classic Mediterranean herb that enhances the overall flavor.

Salt: Enhances the flavors of all the ingredients.

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

When preparing the potatoes, make sure to cut them into uniform cubes to ensure even cooking. After boiling, allow them to cool completely before mixing with other ingredients to prevent the feta cheese from melting and the vegetables from becoming soggy. For the best flavor, use high-quality olive oil and red wine vinegar in the dressing.

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

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor, making them a great alternative.

• kalamata olives - Substitute with black olives: Black olives have a milder flavor but still provide the necessary briny taste.

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

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a different but equally fresh and vibrant flavor.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbaceous flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor but works well in salads.

• Allow the potato salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.

• Transfer the Greek potato salad to an airtight container. This will help maintain its freshness and prevent any unwanted odors from the fridge from seeping in.

• Store the container in the refrigerator. The salad will stay fresh for up to 3 days. For the best flavor, consume it within the first 24 hours.

• If you plan to make the salad ahead of time, consider storing the dressing separately. This will help keep the potatoes from absorbing too much liquid and becoming mushy. Combine the dressing with the salad just before serving.

• To freeze, place the cooled potato salad 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. The salad can be frozen for up to 1 month. Note that freezing may alter the texture of the potatoes and feta cheese.

• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, give it a gentle stir to redistribute the dressing and refresh the flavors.

• If the salad seems a bit dry after thawing, you can add a splash of olive oil or a bit more red wine vinegar to revive it.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the Greek potato salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the texture of the potatoes and keeps the feta cheese slightly melty.

• Stovetop Method: Place the potato salad in a large skillet over medium heat. Add a splash of olive oil to prevent sticking. Stir occasionally and heat for about 10 minutes, or until the salad is warmed through. This method allows you to control the heat and avoid overcooking.

• Microwave Method: Transfer the potato salad to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the salad is warmed to your liking. Be cautious not to overheat, as the cherry tomatoes and red onion can become mushy.

• Steaming Method: Place the potato salad in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until warmed through. This gentle method helps retain the salad's moisture and prevents the feta cheese from melting too much.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato salad in the air fryer basket, spreading it out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy texture to the potatoes while keeping the salad warm.

• Large pot: Used to boil the potatoes until they are tender.

• Knife: Essential for peeling and cubing the potatoes, as well as slicing the red onion and halving the cherry tomatoes.

• Cutting board: Provides a safe and stable surface for cutting and preparing the vegetables.

• Colander: Used to drain the boiled potatoes.

• Large mixing bowl: Where you will combine the cooled potatoes with the other salad ingredients.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

• Measuring cups: Necessary for accurately measuring the cherry tomatoes, kalamata olives, parsley, and feta cheese.

• Measuring spoons: Used to measure the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Serving spoon: Useful for tossing the salad gently to combine all the ingredients.

• Refrigerator: If you choose to let the salad flavors meld, you will need to refrigerate it for up to 2 hours.

Pre-cook the potatoes: Boil the potatoes in advance and store them in the fridge. This way, they are ready to use when you need them.

Use pre-sliced ingredients: Buy pre-sliced red onion and kalamata olives to save chopping time.

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

Batch prep: Prepare a larger quantity of the salad and store it in the fridge for up to 2 days. This way, you have a ready-to-eat meal.