Greek Potato Salad offers a sophisticated twist on a beloved classic. With its vibrant flavors and fresh ingredients, this refined dish elevates the humble potato salad to gourmet status. Infused with the essence of the Mediterranean, it harmoniously combines soft potatoes, zesty dressing, and crisp vegetables, creating a delightful contrast in every bite.
Why Make This Recipe
- Effortless Yet Elegant: This dish showcases simplicity in preparation while impressing with its polished presentation.
- Minimal Ingredients: With just a few high-quality ingredients, each element plays a pivotal role, enhancing the overall flavor.
- Impressive Flavor: The bright acidity of lemon and tangy feta intertwine with the earthy potatoes, delivering a memorable taste experience.
Ingredients
Base
- 2 pounds medium Yukon Gold potatoes, peeled and cubed
- 1/2 cup Kalamata olives, pitted and halved
Sauce
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Topping
- 1/2 cup crumbled feta cheese, preferably aged
- 1/4 cup fresh parsley, finely chopped
How to Make Greek Potato Salad
- Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the cubed Yukon Gold potatoes and cook until fork-tender, about 10-12 minutes. Drain and allow to cool slightly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until combined and emulsified.
- Combine Ingredients: In a large mixing bowl, gently fold the cooled potatoes and Kalamata olives into the dressing, allowing each piece to be beautifully coated.
- Add Toppings: Sprinkle the crumbled feta over the salad, followed by the chopped parsley, mixing delicately to maintain the potato’s texture.
- Rest: Allow the salad to sit for at least 30 minutes at room temperature to let the flavors meld beautifully.
How to Serve Greek Potato Salad
Present this salad elegantly in a wide, shallow dish. Garnish with additional feta and a sprig of fresh parsley for a pop of color. Consider drizzling a bit more olive oil over the top just before serving to enhance visual allure.
How to Store Greek Potato Salad
To maintain freshness, store leftovers in an airtight container in the refrigerator. Ensure the salad is cooled completely before sealing to avoid condensation. Reheat gently in the microwave if desired, adding a drizzle of olive oil to regain its creamy texture.
Tips to Make Greek Potato Salad
- Choose the Right Potatoes: Yukon Gold potatoes offer a creamy texture that complements the flavors exquisitely.
- Season Generously: Don’t forget to adjust the seasoning just before serving, as flavors can mellow in the fridge.
- Serve at Room Temperature: This enhances the flavor and allows the ingredients to shine fully, creating a more delightful experience.
Variation
For a touch of indulgence, consider adding roasted red peppers for a hint of sweetness or substituting the feta with creamy goat cheese for a different flavor profile. An elegant sprinkle of fresh mint can also introduce an unexpected freshness.
FAQs
Can I make Greek Potato Salad a day in advance?
Yes, preparing it a day ahead allows the flavors to develop further, making it even more delectable. Just remember to store it properly.
Is there a vegan alternative to this recipe?
Certainly! Replace the feta cheese with a vegan alternative or creamy avocado for a rich, plant-based option.
How can I add protein to the salad?
Diced grilled chicken or chickpeas can be incorporated for an added boost of protein while complementing the dish’s flavors beautifully.
Conclusion
Greek Potato Salad is an exquisite choice for any gathering, effortlessly combining elegance with simplicity. Its vibrant flavors and appealing presentation make it a standout dish, whether served as a side or a main course. Please share your experiences or variations in the comments below, and consider sharing this recipe with fellow culinary enthusiasts! How would you make this dish your own?
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Greek Potato Salad
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A sophisticated twist on a classic potato salad infused with Mediterranean flavors, featuring Yukon Gold potatoes, Kalamata olives, and creamy feta cheese.
Ingredients
- 2 pounds medium Yukon Gold potatoes, peeled and cubed
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, finely chopped
Instructions
- In a large pot, bring salted water to a boil. Add the cubed Yukon Gold potatoes and cook until fork-tender, about 10-12 minutes. Drain and allow to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until combined and emulsified.
- In a large mixing bowl, gently fold the cooled potatoes and Kalamata olives into the dressing, allowing each piece to be beautifully coated.
- Sprinkle the crumbled feta over the salad, followed by the chopped parsley, mixing delicately to maintain the potato’s texture.
- Allow the salad to sit for at least 30 minutes at room temperature to let the flavors meld beautifully.
Notes
Serve at room temperature for optimal flavor. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg