Greek Potato Salad

Forget mayonnaise. This Greek-style potato salad dresses cubed red potatoes in a creamy yogurt and feta cheese dressing blended smooth in the food processor with garlic, oregano, and rosemary. The tangy, herby dressing is lighter and brighter than the usual mayo-heavy versions.

Chopped cucumber, halved cherry tomatoes, and optional purple onion rings and olives keep this firmly in Greek salad territory. Every bite has something crunchy, juicy, or briny alongside the tender potato.

Processing the yogurt and feta together creates a smooth, creamy dressing that coats evenly. Just crumbling feta on top would leave dry, salty chunks. Blended, it becomes a cohesive sauce with the tang of yogurt and the saltiness of feta in every spoonful.

Chill thoroughly before serving. Like all potato salads, this tastes better after the flavors have had time to meld.

Kitchen Tips

• Use waxy red or white potatoes. They hold their cube shape after boiling. Starchy potatoes crumble.
• Cool the potatoes completely before cubing and dressing. Warm potatoes absorb too much dressing and turn mushy.
• Toss gently to coat without breaking the potato cubes. Aggressive stirring turns this into mashed potato salad.
• Add the cucumber and tomatoes after dressing the potatoes so they stay distinct and crunchy.

Variations

• Kalamata olive version: Use kalamata olives instead of ripe olives and add capers for a saltier, more intensely Greek flavor.
• Dill yogurt: Add fresh dill to the yogurt-feta dressing for a more herbaceous, tzatziki-like coating.