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Greek Salad with Baby Potatoes-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com

Greek Salad with Baby Potatoes

February 26, 2019 By Caroline 8 Comments

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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!

Vegetarian | Vegan Options | Gluten FreeTaste Love and Nourish

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.

Greek Salad with Baby Potatoes-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com

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.

Greek Salad with Baby Potatoes-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com

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-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com

Greek Salad with Baby Potatoes

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!
Vegetarian | Vegan Options | Gluten Free
Serves: 4

Ingredients

  • 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

Dressing

  • 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

Instructions

  • 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. 

Notes

To make this vegan, omit the feta cheese or substitute with a vegan cheese.
To keep this gluten free, serve with gluten free pita. 
 
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IF YOU LOVE THIS GREEK SALAD WITH BABY POTATOES AS MUCH AS I DO, YOU’RE DEFINITELY GOING TO LOVE…

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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

Filed Under: Appetizers, Dinner, Fall, Gluten Free, Gluten Free Options, Lunch, Salads, Sides, Spring, Summer, Vegan Options, Vegetables, Vegetarian, Winter Tagged With: baby potatoes, blue potatoes, copycat, easy, fall, feta cheese, gluten free, grape tomatoes, greek salad, greek salad dressing, greek salad ingredients, greek salad recipe, Greek Salad with potatoes, how to cook baby potatoes, how to make Zoe's salad, Kalamata olives, mixed greens, panera greek salad, pita bread, recipe, red bell pepper, red onion, romaine lettuce, salad, salad dressing, seedless cucumber, spring, summer, tarpon springs greek salad, tomatoes, vegan options, vegetarian, winter, Zoe's Greek Salad, Zoe's salad dressing

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Reader Interactions

Comments

  1. Kim

    August 6, 2019 at 3:43 pm

    5 stars
    Salad was delicious! Sure would love the option to print with a photo of the finished dish for presentation. Thanks!

    Reply
    • Caroline

      August 14, 2019 at 3:11 pm

      I’m so glad you enjoyed the salad, Kim! Hmmm…the image is supposed to print out with the recipe. I do see that it’s not working on this particular one. Thanks so much for letting me know! I’m looking into that now!

      Reply
  2. Carrie @ Poet in the Pantry

    March 5, 2019 at 6:35 pm

    What a gorgeous salad! It makes me eager for warmer weather and things growing outside again!

    Reply
    • Caroline

      March 15, 2019 at 12:24 pm

      Thanks so much, Carrie! YES…I am so ready for spring and getting back into the garden! xo

      Reply
  3. Joy

    March 4, 2019 at 6:43 pm

    Can’t wait to try the recipe! Thanks for the nod to Tarpon Springs, one of my most favorite places in the world. I lived in Florida very close by and have wonderful memories of being there, eating my most favorite cuisine and visiting the shops.

    Reply
    • Caroline

      March 15, 2019 at 12:27 pm

      Awww…I’m so glad this brought back sweet memories for you, Joy! That really is a beautiful area. Thanks so much for sharing with us! xo

      Reply
  4. Joanne H Bruno

    March 4, 2019 at 6:13 am

    Olive oil is >>> than canola oil, any time!! I think it’s illegal to make a Greek salad with any BUT olive oil, in fact. Looks delicious!

    Reply
    • Caroline

      March 4, 2019 at 11:28 am

      So true, Joanne! Hahaha…I think that restaurant may be breaking that law! ;)

      Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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