Something you will find on our dinner table quite often in summer is a nice salad. They are easy to prepare, no need to spend hours in the kitchen, and most of the time they are healthy and perfect on a hot day. This Greek Potato Salad is inspired by a Greek Shepherd’s Salad and they know how to eat well and healthy on a hot summer day. The salad also reminds me of my last vacation in Greece… if you served the salad to me on the beach along with some nice drinks, everything would be perfect.
Unfortunately, this will almost certainly not happen. I guess nobody will make this one here for me and serve it. I have to do it by myself. As usual… But that is ok. Since it’s a fairly easy salad to make I don’t mind. Just the fact that there is no nice beach here is a bummer.
Anyway. If you use the »right« potatoes your time in the kitchen will be pretty short. New small potatoes are perfect here. They normally come very clean and you do not have to peel them. Saves a lot of time. You can serve the salad as it is but it’s also a great side dish for your next bbq or if you feed a crowd with a buffet. Since there are no delicate lettuce leaves involved, you can make the salad in advance – even with the dressing already added. We actually ate the salad several times the next day and it was still good for lunch.
Something I did not add here because »someone« in our house does not like them… pickled peppers. They would be a great addition. I love them. Makes the salad even better in my opinion. A bit of spiciness never hurts, right?
If you like recipes with potatoes you might want to check out some of these here. I love to use potatoes in my cooking recipes… and sometimes even in my baked goods – just click/tap on the pictures.
INGREDIENTS / ZUTATEN
(4 servings)
For the salad:
21 oz. (600g) small new potatoes, quartered
1 tsp. garlic powder*
salt, pepper
1-2 tbsp. olive oil
9 oz. (250g) cherry tomatoes, halved
1/2 cucumber, diced
1/2 red onion, chopped
3.5 oz. (100g) feta cheese, crumbled
some olives
For the dressing:
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 tsp. dried oregano*
salt, pepper
some chopped parsley
(4 Portionen)
Für den Salat:
600g kleine Frühkartoffeln, geviertelt
1 TL Knoblauchpulver*
Salz, Pfeffer
1-2 EL Olivenöl
250g Kirschtomaten, halbiert
1/2 Salatgurke, gewürfelt
1/2 rote Zwiebel, gewürfelt
100g Feta (oder Hirtenkäse), zerkrümelt
einige Oliven (ohne Stein)
Für das Dressing:
2 EL Olivenöl
2 EL frischer Zitronensaft
1/2 TL Oregano*
Salz, Pfeffer
etwas gehackte Petersilie
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Wash and dry the potatoes and cut them into quarters. Place them in a bowl. Season with granulated garlic, salt, and pepper. Drizzle with the oil and mix everything until well combined. Spread the potatoes on a baking sheet and roast them for about 30-35 minutes. Flip the potatoes from time to time so they get evenly roasted and browned. Take them out of the oven and let them cool down.
2. While the potatoes are cooling down, you can prepare the rest of the ingredients and the dressing. Wash and dry the tomatoes and cut them in half. Wash and dry the cucumber and cut it into small pieces. Peel the onion and chop it finely. Set everything aside.
3. For the dressing mix olive oil and lemon juice, add the dried oregano, and season with salt and pepper. Set aside.
4. To assemble add the potatoes (they can still be slightly warm) to a large serving bowl or plate, add the tomatoes, cucumber, and onion and mix to combine. Drizzle the dressing over the salad and mix. Add the crumbled feta, some olives, and some chopped parsley, and serve.
1. Den Backofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Die Kartoffeln waschen, trocknen, vierteln und in eine Schüssel geben. Mit granuliertem Knoblauch, Salz und Pfeffer würzen, dann mit dem Öl beträufeln und alles gut vermischen. Die Kartoffeln auf einem Backblech verteilen und etwa 30-35 Minuten rösten. Die Kartoffeln ab und an wenden, damit sie gleichmäßig geröstet werden. Aus dem Ofen nehmen und abkühlen lassen.
2. Während die Kartoffeln abkühlen, können die restlichen Zutaten und das Dressing vorbereitet werden. Die Tomaten waschen, trocknen und dann halbieren. Die Gurke waschen, trocknen und in kleine Stücke schneiden. Zwiebel schälen und fein hacken. Alles zur Seite stellen.
3. Für das Dressing das Olivenöl mit dem Zitronensaft verrühren, Oregano dazugeben und mit Salz und Pfeffer würzen. Zur Seite stellen.
4. Die abgekühlten Kartoffeln (sie können noch leicht warm sein) in eine große Schüssel oder auf eine Servierplatte geben, Tomaten, Gurke und Zwiebel dazugeben und alles gut vermengen. Das Dressing über den Salat träufeln und alles vermengen. Feta, einige Oliven und etwas gehackte Petersilie auf dem Salat verteilen und servieren.
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Here is a version of the recipe you can print easily.
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Greek Potato Salad with Tomato & Feta
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 4 1x
- Category: Salad
- Method: -
- Cuisine: Grece
- Diet: Vegetarian
Description
The perfect salad for your next bbq session: this Greek Potato Salad with Tomato, Cucumber & Feta is easy to prepare and really delicious!
Ingredients
For the salad:
21 oz. (600g) small new potatoes, quartered
1 tsp. garlic powder*
salt, pepper
1-2 tbsp. olive oil
9 oz. (250g) cherry tomatoes, halved
1/2 cucumber, diced
1/2 red onion, chopped
3.5 oz. (100g) feta cheese, crumbled
some olives
For the dressing:
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 tsp. dried oregano*
salt, pepper
some chopped parsley
Instructions
1. Preheat the oven to 200°C (390°F). Wash and dry the potatoes and cut them into quarters. Place them in a bowl. Season with granulated garlic, salt, and pepper. Drizzle with the oil and mix everything until well combined. Spread the potatoes on a baking sheet and roast them for about 30-35 minutes. Flip the potatoes from time to time so they get evenly roasted and browned. Take them out of the oven and let them cool down.
2. While the potatoes are cooling down, you can prepare the rest of the ingredients and the dressing. Wash and dry the tomatoes and cut them in half. Wash and dry the cucumber and cut it into small pieces. Peel the onion and chop it finely. Set everything aside.
3. For the dressing mix olive oil and lemon juice, add the dried oregano, and season with salt and pepper. Set aside.
4. To assemble add the potatoes (they can still be slightly warm) to a large serving bowl or plate, add the tomatoes, cucumber, and onion and mix to combine. Drizzle the dressing over the salad and mix. Add the crumbled feta, some olives, and some chopped parsley, and serve.
Notes
Enjoy tossing!
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