Greek Baby Potato Salad

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Greek Baby Potato Salad

This Greek Baby Potato Salad is a vibrant, herb-packed dish featuring buttery baby potatoes, juicy cherry tomatoes, salty Kalamata olives, crisp red onion, creamy feta cheese, and fresh mint leaves, all tossed in a lemon-herb dressing.

Ingredients

For the Salad:

  • Baby potatoes: 1.5 lbs (700g), washed and kept whole or halved

  • Cherry tomatoes: 1 cup, whole or lightly blistered

  • Kalamata olives: 1/2 cup, pitted

  • Red onion: 1/2 small, thinly sliced

  • Feta cheese: 1/2 cup, crumbled

  • Fresh mint leaves: 1/4 cup, roughly chopped

  • Red pepper flakes: 1/2 tsp (optional, for mild heat)

For the Greek Lemon Dressing:

  • Extra virgin olive oil: 1/4 cup

  • Fresh lemon juice: 2 tbsp

  • Garlic: 1 clove, minced

  • Dried oregano: 1 tsp

  • Salt and fresh black pepper: To taste

Step-by-Step Instructions

  1. Boil the Potatoes: Place the baby potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 12–15 minutes until tender when pierced with a fork. Drain well and let cool slightly.

  2. Blister Tomatoes (Optional): In a small pan over medium heat with a drop of olive oil, lightly toss the cherry tomatoes for 2–3 minutes until the skins begin to soften and crack.

  3. Whisk the Dressing: In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until combined.

  4. Assemble the Salad: In a large bowl, add the warm baby potatoes, blistered tomatoes, pitted Kalamata olives, and thinly sliced red onions.

  5. Dress and Toss: Pour the Greek lemon dressing over the warm potatoes so they absorb the flavor. Toss gently.

  6. Garnish and Serve: Top with crumbled feta cheese, fresh mint leaves, and a sprinkle of red pepper flakes before serving.

Tips for the Best Results

  • Warm Dressing Absorption: Toss the warm potatoes with the dressing right after draining. Warm potatoes absorb seasonings much better than cold ones.

  • Mellowing Red Onions: If you prefer a milder raw onion bite, soak the sliced red onions in ice water for 10 minutes before adding them to the salad.

  • Make-Ahead Friendly: You can boil the potatoes and make the dressing a day in advance. Assemble the feta, tomatoes, and herbs right before serving to keep everything fresh.

Frequently Asked Questions

Q: Can I use regular potatoes instead of baby potatoes?

A: Yes, Yukon Gold or red skin potatoes work great. Simply cut them into 1-inch bite-sized cubes before boiling.

Q: Is this potato salad served warm or cold?

A: It can be served warm, at room temperature, or chilled! Room temperature allows the lemon, mint, and olive oil flavors to come through best.

Q: How long does leftovers last in the fridge?

A: Stored in an airtight container, this salad will keep well in the refrigerator for up to 3 to 4 days.

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