Greek Inspired Potato Salad Recipes

Steps:

• Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
• Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

Steps:

• Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
• Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
• Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

Steps:

• Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
• While the potatoes are cooking, chop the other veggies and make the sauce.
• To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
• Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
• May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.

Steps:

• Drain the (hot) potatoes of any liquid and cut into nice big chunks.
• Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
• Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
• If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.