Potato salads are a staple in our home, especially during BBQ season, but they’re just as irresistible in the colder months too! Perfect as a side dish to grilled meats or a quick, satisfying grab-and-go lunch, this versatile Greek potato salad is always a crowd-pleaser.
Whilst it’s winter here in the UK and fresh Greek salad ingredients aren’t at their best, we’ve given this recipe a seasonal twist. Instead of the usual cucumber and tomatoes, this potato salad features bold flavors from jarred and preserved ingredients like olives, sundried tomatoes, and creamy feta – all easy to find in supermarkets year-round. To top it off, the reserved sundried tomato oil transforms into the most delicious dressing with just a few pantry staples.
This Greek potato salad lasts beautifully in the fridge for up to 3 days, making it a great option for meal prepping or for making ahead of a big get-together with friends. Read on for the full recipe!
Method
Follow these steps to make our Greek Potato Salad
Start by scrubbing your potatoes clean, and cutting any large potatoes in half. Bring a large pot of water to the boil, add in your potatoes and cook for 15-20 minutes, or until fork tender. Once cooked, set aside to cool.
Whilst the potatoes are cooking, get to work on the rest of your Greek potato salad. Slice a medium red onion and a jar of sundried tomatoes into strips – straining the oil into a separate bowl to use later. Slice the green olives in half and crumble the feta. Add these to a large mixing bowl alongside your finely chopped dill.
Now for the tastiest bit – making a gorgeous salad dressing from the leftover sundried tomato oil! After straining your sundried tomatoes, you should be left with about a half cup of oil (if not, simply top it up with olive oil until you reach the correct amount). Whisk in 2 tablespoons of white wine vinegar, and a few twists of black pepper. Taste and adjust the acidity to your liking.
Once your potatoes are completely cool, add these to the bowl along with your dressing and a few handfuls of rocket. Toss everything together, before plating up, garnishing with some extra dill, and digging in!
Why You’ll Love This Recipe
- Versatile: Great as a side dish, light lunch, or even part of a buffet.
- Meal Prep-Friendly: Lasts up to 3 days in the fridge, so you can make it ahead of time.
- Bold Flavours: Olives, feta, and sundried tomatoes pack every bite with delicious Mediterranean goodness.
- Year-Round Ingredients: No matter the season, these easy-to-find ingredients are always available.
Easy Salad Recipes From Savery Grazing
We’re potato salad obsessed here at Savery Grazing – and this Greek potato salad recipe certainly makes it into our top three favourites! If you’re looking for more simple yet delicious potato salad recipes, check out the ‘recipes’ section on our blog. For more inspiration, find us on Instagram, Facebook, or Pinterest.
Tried this recipe? Please share your thoughts in the comments below!
Frequently Asked Questions
How Long Will Greek Potato Salad Last in the Fridge?
In an airtight container, Greek potato salad will keep well for up to three days in the fridge. If you’re planning on making it ahead of time, we’d recommend keeping the rocket separate, and only adding it once serving to keep everything crunchy and fresh.
What Should You Serve With Greek Potato Salad?
If you really want to lean into the Mediterranean vibe, I’d suggest serving this salad with grilled chicken, a chunky salmon fillet, or lamb chops. It would also work brilliantly with a steak (which is what we enjoyed it with!), as well as roasted aubergine, or simply on its own for a quick lunch.
How Can I Add More Protein?
To make this salad a complete balanced meal, adding additional sources of protein is a great way to go. Diced grilled chicken, a can of chickpeas, or even a few quartered hard-boiled eggs would be excellent additions to keep you feeling fuller for longer.
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