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
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!