Greek-Style Potato Salad

40 mins
Serves 4
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Directions

  1. 1Parboil baby new potatoes in salted cold water until fork tender.
  2. 2Parboil baby new potatoes in salted cold water until fork tender.
  3. 3Parboil baby new potatoes in salted cold water until fork tender.
  4. 4Season the parboiled potatoes with oregano, paprika, salt, and pepper.
  5. 5Season the parboiled potatoes with oregano, paprika, salt, and pepper.
  6. 6Season the parboiled potatoes with oregano, paprika, salt, and pepper.
  7. 7Drizzle the seasoned potatoes with olive oil.
  8. 8Drizzle the seasoned potatoes with olive oil.
  9. 9Drizzle the seasoned potatoes with olive oil.
  10. 10Roast the potatoes until perfectly golden and crisp.
  11. 11Roast the potatoes until perfectly golden and crisp.
  12. 12Roast the potatoes until perfectly golden and crisp.
  13. 13Slice the cucumber and tomatoes, removing the seeds.
  14. 14Slice the cucumber and tomatoes, removing the seeds.
  15. 15Slice the cucumber and tomatoes, removing the seeds.
  16. 16Slice the red onion.
  17. 17Slice the red onion.
  18. 18Slice the red onion.
  19. 19Chop the fresh parsley and crumble the feta.
  20. 20Chop the fresh parsley and crumble the feta.
  21. 21Chop the fresh parsley and crumble the feta.
  22. 22Combine the prepared cucumber, tomatoes, red onion, parsley, and olives in a large bowl.
  23. 23Combine the prepared cucumber, tomatoes, red onion, parsley, and olives in a large bowl.
  24. 24Combine the prepared cucumber, tomatoes, red onion, parsley, and olives in a large bowl.
  25. 25Add the roasted potatoes and crumbled feta to the salad.
  26. 26Add the roasted potatoes and crumbled feta to the salad.
  27. 27Add the roasted potatoes and crumbled feta to the salad.
  28. 28Add creamy tzatziki dressing to the salad and mix everything together or drizzle on top to maintain crunch.
  29. 29Add creamy tzatziki dressing to the salad and mix everything together or drizzle on top to maintain crunch.
  30. 30Add creamy tzatziki dressing to the salad and mix everything together or drizzle on top to maintain crunch.
  31. 31Finish with extra virgin olive oil and an extra squeeze of lemon if desired.
  32. 32Finish with extra virgin olive oil and an extra squeeze of lemon if desired.
  33. 33Finish with extra virgin olive oil and an extra squeeze of lemon if desired.

Ingredients

  • 200 g baby new potatoes
  • 200 g baby new potatoes
  • 200 g baby new potatoes
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 6 vine tomatoes
  • 6 vine tomatoes
  • 6 vine tomatoes
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 30 g fresh parsley
  • 30 g fresh parsley
  • 30 g fresh parsley
  • 100 g crumbled feta
  • 100 g crumbled feta
  • 100 g crumbled feta
  • 100 g kalamata olives
  • 100 g kalamata olives
  • 100 g kalamata olives
  • 2 tbsp tzatziki
  • 2 tbsp tzatziki
  • 2 tbsp tzatziki
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon
  • lemon
  • lemon

Equipment

potcolandercutting boardknifebaking sheetlarge bowlwooden salad serversspatula

Tips

  • Adding crispy potatoes to salads makes life better.
  • Removing seeds from tomatoes prevents the salad from going soggy.
  • If serving immediately, mix all ingredients together and either stir in tzatziki or drizzle on top to maintain crunch.
  • Finish with extra virgin olive oil and a squeeze of lemon if desired.
  • You can skip parboiling potatoes and roast them directly after seasoning if preferred.
  • Roast potatoes in an airfryer or oven at 190 degrees until golden and crisp, which takes 30-40 minutes.
  • The dressing is added upon serving to keep the salad crunchy.
  • The recipe makes 4-6 servings as mentioned in the description.
  • Keep in mind that the video is an adaptation of a recipe from eatwithbonnie_ for inspiration.
  • This recipe is good for when it's warm outside, like in summer time, and it's a Greek-style potato salad version with crispy oregano potatoes and creamy tzatziki as dressing.
  • The tzatziki dressing is creamy, crunchy and fresh to enjoy while the sun is shining, and you should let him know in the comments if you give it a go.
  • The seasoning for potatoes is oregano, paprika, salt and pepper along with olive oil.
  • The tomato and cucumber should be sliced and the onion should be sliced, the parsley should be chopped and the feta crumbled.
  • The potatoes should be roasted in the air fryer or oven at 190 degrees for 30 to 40 minutes or until golden and crisp.
  • The potatoes should be boiled until fork tender.
  • The salad should be enjoyed immediately after mixing everything together with the tzatziki, or you can serve it with the tzatziki on top to keep it crunchy.
  • The video doesn't make clear the unit for the quantity of the potatoes, but it should be 200g of baby new potatoes, according to the description.
  • The amount of smoked paprika is not clearly stated in the video, but it's 1 tbsp in the description.
  • The quantity for the tomatoes is not clearly stated in the video, but it's 6 vine tomatoes in the description.
  • The quantity of red onion is not clearly stated in the video, but it's 1 in the description.
  • The quantity of fresh parsley is not clearly stated in the video, but it's 30g in the description.
  • The quantity of crumbled feta is not clearly stated in the video, but it's 100g in the description.
  • The quantity of kalamata olives is not clearly stated in the video, but it's 100g in the description.
  • The quantity of tzatziki is not clearly stated in the video, but it's 2 tbsp in the description.
  • The quantity of oregano is not clearly stated in the video, but it's 1 tbsp in the description.
Greek-Style Potato Salad | Clip Recipe