Sometimes salads surprise you — simple, fresh, and packed with flavor. This Classic Greek Potato Salad is one of those dishes. It’s easy to make, hearty enough to fill you up, and perfect for those times when you want something light but satisfying. With tender potatoes, salty olives, tangy feta, and a creamy dressing, it’s a fresh take on a classic that’s great for any occasion.
Serves 6
Ingredients:
2.2 pounds potatoes
30 black olives
6 tomatoes
A bunch of fresh parsley
A bunch of green onions
5.3 oz feta cheese (about 1 cup crumbled)
1 cup buttermilk
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Wash the potatoes well and place them in a pot. Cover with cold water to just cover the potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes until the potatoes are tender. Drain, peel, and cut into even slices or chunks. Set aside.
Pour boiling water over the tomatoes, then cool them under running cold water. Peel the tomatoes, remove the seeds, and chop into cubes.
Remove pits from the olives. Clean the green onions by cutting off about two-thirds of the green part and slice the rest into rings.
In a large salad bowl, combine the potatoes, chopped tomatoes, sliced green onions, and crumbled feta cheese. Drizzle with 2–3 tablespoons of olive oil, season with salt and pepper, and mix well.
In a separate bowl, whisk together the buttermilk and mayonnaise (about 1 cup mayonnaise), then pour this dressing over the salad. Toss gently and serve.
