Best 5 Creamy Greek Potato Salad Recipes

CREAMY GREEK POTATO SALAD

Steps:

• Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
• While the potatoes are cooking, chop the other veggies and make the sauce.
• To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
• Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
• May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.

GREEK POTATO SALAD

Steps:

• Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
• Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
• Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

PATATOSALATA (GREEK POTATO SALAD)

Steps:

• Cut the onion into thin slices, then cut the slices in half.
• Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
• Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
• Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in 1-minute increments.
• Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
• Place the potatoes in a serving bowl or dish. Add the onions and toss together.
• Combine the olive oil, lemon juice , garlic, salt, and pepper in a small bowl using a whisk.
• Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.

GREEK POTATO SALAD

Steps:

• Drain the (hot) potatoes of any liquid and cut into nice big chunks.
• Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
• Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
• If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

GREEK LEMON POTATOES

Steps:

• Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
• Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.