Inspired by classic Greek ingredients, with bright and fresh flavours, Greek Potato Salad is a great alternative to regular home style potato salad. Complete with feta, lemon, dill and pine nuts – who could resist!?
Most of the potato salads that I prepare at home are creamy. But, every once in a while, I have a craving for a lemon juice and oil based potato salad. I couldn’t think of a better potato salad to prepare with those two ingredients than this Greek Potato Salad.
GREEK POTATO SALAD
So, what makes a potato salad Greek anyway? In essence, it’s the ingredients in this potato salad that are commonly used in Greek cuisine. There’s the lemon juice, the red onions, the feta cheese, and the dill. Greek cooking often uses olive oil and oregano as well.
The only ingredient that is very common to Greek-style cooking that you won’t find in this potato salad is olives. I hate olives. Actually, I don’t think hate is a strong enough word to describe how much I truly despise them. Ask John.e how much I hate them. He may tell you a story about that time he went out to pick up a pizza for dinner.
ARE YOU READY FOR STORY TIME?
Picture it. Kitchener, Ontario. 2017. We were visiting with my dad for the weekend and decided to run out to pick up a couple of pizzas rather than bother ourselves with preparing a home-cooked meal. John.e and my dad go out and come home with two large pizzas. I was starving! And they had gotten the pizza from one of my favourite pizza places in the Kitchener area – Gino’s.
The pizza boxes were placed in the middle of the dining room table. With my ice cold glass of Diet Coke in hand, I lifted the lid on the first box and saw a pizza with black olives. No big deal. Both John.e and my dad like black olives. Next, I lifted the lid on the second pizza. More black olives. That’s when the fight began.
I couldn’t believe that after being in a relationship with John.e for six or so years at that point, he would casually forget that I didn’t like black olives. My daughter McKenna was there too. And even though she does not care for olives, after some coaxing, she picked the olives off and ate the pizza.
But, not me; oh no, Dear Reader, I flew into a fit of rage. (Okay, it was a small rage, but a rage nonetheless!) Was I mad about the black olives on the pizza? Nope. Was I mad because I was so damn hungry? Nope. I was mad because after all this time, he would make such a monstrous mistake. He forgot! That’s what he said! What if I casually forgot that he was a vegetarian and cooked everything with bacon? Do you see my point?
MARY, MARY, QUITE CONTRARY!
Picking the black olives off was not an option for me. I drank my Diet Coke and smoked half a dozen cigarettes. Even if picking the olives off were an option (meaning that they wouldn’t have left any of the flavour behind), I wouldn’t have done it out of shear spite. I had a point to make after all. I can be quite stubborn. I’m working through my issues. Don’t judge me.
When I prepared this Greek Potato Salad, I knew right away that black olives would not be one of the ingredients. If you love them like John.e does, Dear Reader, you can certainly add them. I give you my blessing. And, I promise, I won’t judge you.
At the end of my rant, the point is, Greek Potato Salad is delicious just the way it is. It has a bright refreshing flavour, it has tender chunks of potato with crunchy toasted pine nuts, lots of feta cheese, and a hint of fresh dill. This salad screams potlucks and picnics. Enjoy!
Greek Potato Salad
- 2 pounds baby potatoes, cut in half lengthwise
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped red onions
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup pine nuts, toasted
- Add the potatoes to a sauce pan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add 1/4 teaspoon salt and bring to a boil over medium-high heat. Cook until just fork tender – about 20 minutes – drain and cool.
- In a mixing bowl, whisk together the olive oil, lemon juice, ground black pepper, 1/4 teaspon salt, garlic powder, and dried oregano.
- Add the cooled potatoes and toss well to combine.
- Next, add the thyme leaves, red onions, crumbled feta, chopped fresh dill, chopped fresh parsley, and toasted pine nuts. Gently toss to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with parsley. (Optional)