Craving a refreshing and flavorful meal? Look no further than our irresistible Greek salad recipe with potato salad. This delightful dish combines the vibrant flavors of Greece with the comforting taste of classic potato salad, creating a symphony of flavors that will tantalize your taste buds. Whether you’re hosting a summer barbecue or simply looking for a light and healthy dinner option, this Greek salad recipe with potato salad is sure to impress.
The Greek salad is a symphony of colors and textures, featuring crisp cucumbers, juicy tomatoes, tangy red onions, and briny olives. Combined with the robust flavors of feta cheese and oregano, it’s a refreshing and flavorful side or main course. The potato salad, on the other hand, adds a creamy and satisfying element with its tender potatoes, tangy mayonnaise, and a hint of dill.
When combined, these two salads create a delightful balance that’s both refreshing and hearty. The crisp and tangy Greek salad complements the creamy and savory potato salad, making every bite a delightful culinary experience.
How To Make Greek Salad with Potato Salad
Creating this delicious Greek salad with potato salad is a breeze. Here’s a step-by-step guide to help you get started.
Ingredients:
**For the Greek Salad:**
– 1 English cucumber, diced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh oregano
– 2 tablespoons olive oil
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
**For the Potato Salad:**
– 2 pounds Yukon Gold potatoes, boiled and cubed
– 1 cup mayonnaise
– 1/4 cup sour cream
– 1/4 cup chopped fresh dill
– 1/4 cup chopped red onion
– 1 teaspoon celery salt
– Salt and pepper to taste
Equipment:
– Sharp knife
– Cutting board
– Mixing bowls
– Measuring cups and spoons
– Whisk
Instructions:
**Greek Salad:**
1. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, pitted and halved Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with the chopped fresh oregano.
**Potato Salad:**
1. In a large mixing bowl, combine the cubed boiled potatoes, mayonnaise, sour cream, chopped fresh dill, chopped red onion, celery salt, salt, and pepper.
2. Stir until well combined.
**Assembly:**
1. Arrange the Greek salad on a serving platter or in individual bowls.
2. Top with potato salad.
Tips and Possible Variations of Greek Salad with Potato Salad
Here are a few tips and variations to enhance your Greek salad with potato salad experience:
– For a different flavor and texture, try using baby potatoes that are boiled and left whole in the potato salad.
– Add some crumbled bacon to the potato salad for a smoky and savory twist.
– For a spicier kick, add a pinch of chili flakes to the dressing of the Greek salad.
– If you’re short on time, use a pre-made potato salad for convenience.
– Garnish the Greek salad with fresh basil or mint for a pop of color and flavor.
