Greek Potato Salad

Greek potato salad is a vibrant and flavorful dish that brings together the best of Mediterranean ingredients. Begin by selecting 600 grams of baby potatoes, which offer a creamy texture and a subtle sweetness. These potatoes are boiled until just tender, then drained and allowed to cool slightly. While they’re still warm, drizzle them generously with two tablespoons of high-quality olive oil and sprinkle with a tablespoon of dried oregano. This classic Greek herb adds an earthy aroma and depth of flavor, infusing the potatoes with a distinctly Mediterranean character.
Next, it’s time to add color and crunch with fresh vegetables. Finely chop one red onion, which brings a gentle bite and a hint of sharpness to the salad. Slice 200 grams of cherry tomatoes, their juicy sweetness balancing the savory elements, and chop a cucumber for a refreshing, crisp texture. Together, these vegetables create a harmonious blend of flavors and vibrant colors that make the salad visually appealing.
To give the salad its signature briny kick, slice 170 grams of olives. Whether you choose Kalamata or green olives, they add a robust, salty note that rounds out the dish. All the ingredients are gently tossed together, allowing the olive oil and oregano to coat each piece evenly. The combination of potatoes, vegetables, and olives creates a hearty and satisfying salad that can be enjoyed on its own or as a side dish.
Greek potato salad is more than just a recipe—it’s a celebration of simple, wholesome ingredients and bold flavors. Perfect for summer gatherings or as an accompaniment to grilled meats, this salad captures the essence of Greek cuisine in every bite. Enjoy it chilled or at room temperature, and let the fresh, aromatic flavors transport you to the sun-drenched landscapes of the Mediterranean.

Greek potato salad is a vibrant and flavorful dish that brings together the best of Mediterranean ingredients. Begin by selecting 600 gram of baby potatoes, which offer a creamy texture and a subtle sweetness. These potatoes are boiled until just tender, then drained and allowed to cool slightly. While they’re still warm, drizzle them generously with 2 tablespoons of highquality olive oil and sprinkle with a tablespoon of dried oregano. This classic Greek herb adds an earthy aroma and depth of flavor, infusing the potatoes with a distinctly Mediterranean character. Next, it’s time to add color and crunch with fresh vegetables. Finally, chop one red onion, which brings a gentle bite and a hint of sharpness to the salad. Slice 200 g of cherry tomatoes, their juicy sweetness, balancing the savory elements, and chop a cucumber for a refreshing crisp texture. Together, these vegetables create a harmonious blend of flavors and vibrant colors that make the salad visually appealing. To give the salad its signature briney kick, slice 170 g of olives. Whether you choose calamada or green olives, they add a robust salty note that rounds out the dish. All the ingredients are gently tossed together, allowing the olive oil and oregano to coat each piece evenly. The combination of potatoes, vegetables, and olives creates a hearty and satisfying salad that can be enjoyed on its own or as a side dish. Greek potato salad is more than just a recipe. It’s a celebration of simple, wholesome ingredients and bold flavors. Perfect for summer gatherings or as an accompaniment to grilled meats, this salad captures the essence of Greek cuisine in every bite. Enjoy it chilled or at room temperature and let the fresh aromatic flavors transport you to the sundrenched landscapes of the Mediterranean.