Best Creamy Greek Potato Salad Recipes

Creamy Greek Potato Salad image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 15

2 1/2 pounds red potatoes
1/2 red onion (diced)
1 medium cucumber (diced)
1 cup cherry tomatoes (halved)
1/2 cup kalamata olives (halved)
1/4 cup 2 ounces crumbled feta cheese (optional)
1 1/2 cups plain Greek yogurt (I use full fat, but lower fat should work fine too)
1 medium cucumber (grated)
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
3 cloves garlic (finely minced)
1/4 cup fresh minced dill (lightly packed)
1/4 cup fresh minced peppermint (lightly packed (about 15 - 20 leaves))

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.

Light and Easy Greek Potato Salad image

Provided by UAReba

Time 1h25m

Yield 8

Number Of Ingredients 13

12 red potatoes
¼ cup chopped green onion
¼ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon coarse salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried oregano
¼ teaspoon white sugar
¼ teaspoon dried rosemary, crumbled
1 pinch ground red pepper

Steps:

Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g

Greek Potato Salad image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds red potatoes, washed, with skins
1 cup olive oil
3 shallots, chopped
1 1/2 bunches oregano, leaves only, chopped
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon white pepper

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.