This simple Greek Salad with Baby Potatoes is so easy to make and you probably already have most of these ingredients in the fridge. The dressing is a cinch and works deliciously on all of your favorite salads!
Many trips have been planned around just how to finagle ways to have this salad for lunch. Truth be told…this bowl of deliciousness is a knock-off of a Mediterranean fast-food chain’s salad. My daughter and I are obsessed with it.
So, instead of going out for this great salad, we decided to create our own…and really, it’s so much better! When you make your own dressing, you control what goes into it. Restaurants use oils like canola instead of olive oil and add lots of salt. Using extra virgin olive oil adds a lot of flavor that you just can’t get from anything else.
The base of this salad is mostly what you imagine a Greek salad to be, but the simple addition of these potatoes makes it phenomenal. Adding potato salad to Greek salad was actually the genius of a small Greek restaurant owner in Tarpon Springs, Florida back in the forties. That restaurant uses a mayonnaise-based potato salad, but I really love the tanginess and lightness of this version so much better.
You can certainly use any potato that you love. Red potatoes work really well. If they are large, cut them into manageable bites. I do love these tiny red, yellow and blue baby creamer potatoes the best. They cook in just about ten to fifteen minutes and their color is really pretty in this salad. I leave most of them whole, but love to cut some up so that they’ll absorb the tanginess of the dressing.
This salad can be made in advance to pack up for work lunches through the week. Just omit the cheese and the dressing. Add those just before serving.
If you love Greek salads as much as we do, give this version a try! I just know you’ll be as obsessed as we are!
Greek Salad with Baby Potatoes
- 1 pound baby potatoes I use red, yellow and blue baby creamer potatoes
- splash red wine vinegar
- 1 head (6 cups) romaine lettuce, chopped
- 2 cups mixed greens
- 1 large red bell pepper, sliced into rings
- 1 medium seedless cucumber, sliced
- 1/4 medium red onion, sliced
- 1 cup grape tomatoes
- 1/2 cup kalamata olives, pitted
- 4 ounces feta cheese, cubed or crumbled
- 1/3 cup red wine vinegar
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- In a medium pot, add the baby potatoes and fill with cold water, covering the potatoes by about an inch or two. Add some sea salt to the water and bring the pot to a boil over high heat. Once boiling, reduce to a heavy simmer and cook until the potatoes are fork tender. If using tiny baby potatoes, this should only take about 10 minutes.
- In a small bowl or in a jar with a lid, mix together the dressing ingredients. Whisk to combine or cover the jar and shake well.
- Drain the potatoes and run cold water over them in the pot. Allow the potatoes to sit in the cold water until they begin to cool down. Rinse, then put the potatoes in a bowl. Cut some of them in half. Pour a splash of red wine vinegar and a pinch or two of salt over the cooled potatoes. Then add about 2 tablespoons of the dressing. Toss to coat and allow to sit.
- Arrange the romaine, greens and remaining salad ingredients on 4 separate dinner plates or on one large platter or bowl. Top with the potatoes and dress with the dressing.
IF YOU LOVE THIS GREEK SALAD WITH BABY POTATOES AS MUCH AS I DO, YOU’RE DEFINITELY GOING TO LOVE…
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH