- Boiled eggs: Quarter hard-boiled eggs and gently toss in.
- Tuna: Add a drained can of tuna, flaked into large pieces.
- Shredded chicken: Fold in leftover or rotisserie chicken.
- Chickpeas: Stir in a drained can for a vegetarian option.
Greek Potato Salad
Servings: 4 as a main (6 as a side)
- 1½ pounds (700 g) potatoes (small waxy potatoes are best, but any work)
- 1½ cups (225 g) cherry tomatoes halved
- 1 small red onion very thinly sliced and soaked in water or vinegar (let sit 10 minutes)
- ½ cup (70 g) olives Kalamata or Castelvetrano, pitted
- 2 tablespoons (15 g) capers rinsed
- ½ cup (15 g) chopped parsley or dill
- ½ cup (75 g) crumbled feta
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons mustard Dijon or yellow
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest + ½ clove garlic, finely grated, optional
- Cook the potatoes: Place 1½ pounds potatoes (whole) in a pot and cover with cold water.Bring to a boil. Add 1 tablespoon salt, then lower the heat and simmer until the potatoes are fork-tender, about 15–25 minutes, depending on their size. A fork should slide in easily.Drain and let them cool for a few minutes.Cut into bite-size chunks. You can peel them or leave the skins on.
- Make the Dressing: In a small bowl whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons mustard, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon lemon zest, and 1/2 clove finely grated garlic (if using).
- Dress the potatoes: Place the warm potato chunks in a large bowl.Pour the dressing over the potatoes and gently toss. It’s fine if some potatoes break apart — the soft edges make the salad extra creamy.
- Add the remaining ingredients: 1½ cups cherry tomatoes, 1 small red onion, ½ cup olives, 2 tablespoons capers, ½ cup chopped parsley, and ½ cup crumbled feta.Toss gently to combine. Taste and adjust salt, pepper, or vinegar if needed.
- Finish and serve: Transfer the salad to a serving platter. Sprinkle with a little extra oregano and finish with a light drizzle of olive oil.
Easy Ways to Add Protein and Make it Meal
Substitutions
- Potatoes → Yukon Gold, baby potatoes, red potatoes, fingerlings, or chopped large potatoes
- Cherry tomatoes → Grape tomatoes or chopped ripe garden tomatoes
- Red onion → Shallots or sweet onions
- Olives → Kalamata, Castelvetrano, or black olives
- Capers → Chopped cornichons, pickled green peppercorns, or chopped pickles
- Fresh herbs → Parsley, dill, or a mix of both
- Feta cheese → Goat cheese, ricotta salata, or fresh mozzarella cubes
- Extra virgin olive oil → Any good-quality olive oil
- Red wine vinegar → White wine vinegar, sherry vinegar, or lemon juice
- Mustard → Dijon or yellow mustard
- Dried oregano → Fresh oregano, thyme, or Italian seasoning
- Garlic (optional) → Garlic-infused olive oil or omit
- Lemon zest (optional) → Lemon juice 🍋
- Dress potatoes while warm – they absorb the dressing much better.
- Salt the cooking water – potatoes need seasoning from the inside.
- Use waxy potatoes – Yukon Gold, red, or baby potatoes hold their shape best.
- Soak the onion – 10 minutes in vinegar softens the bite.
- Let it rest before serving – 10–15 minutes helps flavors meld.
- Use good olive oil – simple dressing means the oil really matters.
- Taste and adjust – potatoes absorb salt, so re-season at the end.
- Storage – store leftovers in the fridge in an airtight container for up to 3 days.
- Sodium note – nutrition sodium is estimated; some dressing and salt usually stay on the bowl or utensils, so actual intake is often lower.
