Greek Style Potato Salad

Being from India, I never grew up eating any sort of salads with my meal. Sometimes my mom use to prepare just for parties or on special occasions. In India, the definition of salad was very different earlier. It was generally a melange of chopped onions, tomatoes and cucumber. But nowadays people are so health conscious that they have started focusing on what they eat. So salad plays a major role in their diet plan. It is a blooming sector in a food industry.

Today's recipe is one type of salad which I had few years ago. The taste was so good that it still hovers my mind. So I tried to recreate that recipe with few changes and made it so much healthier so that I can indulge in guilt free eating. Its my Greek Style Potato Salad. This is the best potato salad, it's creamy yet healthier than any other salad. It can be served chilled and if you want you can add some shredded chicken or boiled eggs. I like to make the vegan version so I didn't used eggs or chicken. You can do many variations in this salad. Just be little creative and you can make your own version of potato salad.

For this recipe, baby potatoes will go best. If you don't find baby potatoes you can take little big sized potatoes and cut it into half. (Don't take too big potatoes.) Boil the potatoes. Make sure it is not mushy. Once boil, drain the water and keep aside. Chopped all the veggies like onions, tomatoes, cucumber, green chillies and coriander leaves. (you can add olives, corns and other veggies if you like so.) Now for the dressing mix greek yoghurt, dijon mustard, little bit of mayo, lime juice, olive oil and make into a smooth paste. Add to the potatoes and toss well. And you greek style potato salad is ready to be served.

Here goes the full recipe in detail:-

Preparation Time:-15 mins  Cooking Time:-15 mins  Total Time:-30 mins

Number of Servings:-3-4 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


Key Ingredients:-
* Baby Potatoes:- 350 grams
* Red Onions:- 1 medium size (thinly sliced)
* Tomato:- 1 medium size (diced)
* Cucumber:- 1 cup (thinly sliced)
* Deseeded Tomatoes:- 1 medium ( diced into cubes)
* Greens of spring onions:- 2-3 tablespoon ( finely chopped)
* Green Chilies:- 1-2 chopped (optional)
* Dhaniya Patta/ Cilantro :- 2 tablespoon ( Chopped )

For Dressing:-
* Greek Style Yogurt:- 1/4 cup
* Light Mayonnaise :- 1 tablespoon ( if you don't get the light one you can use any regular mayo)
* Dijon Mustard Paste:- 1 teaspoon
* Lime Juice:- Juice of 1/2 medium sized lime
* Paprika:- 1 teaspoon
* Black Pepper powder:- 1 teaspoon
* Salt:- to taste
* Olive Oil:- 1 tablespoon

1. Cut the potatoes into half with the skin and wash it under cold running water. Now boil some water in a saucepan, when it comes to a boil, add the potatoes to it. Cover and cook for 5-6 minutes or till the potatoes are completely cooked through but not mushy. Mine took about 5-6 minutes. The time for cooking the potatoes will completely depend upon the quality of the potatoes, so cook according. Once cooked drain the water and cool the potatoes.

2. Chop all the veggies as shown in the picture below. Once the potatoes are cooled, thinly cut them into roundels and keep them aside.

3. Now for the dressing, take one bowl and add yoghurt, mayo, dijon mustard, paprika, black pepper powder, salt, olive oil and lime juice. Give it a good mix. Check for seasoning. You can always adjust the season later, so go low on salt always. (Refer Notes below.)

4. Now take a big bowl and add potatoes and all the chopped veggies i.e. onions, cucumber, tomatoes, green chilies, greens of spring onions. (Green chilies are optional, you can adjust it according to your taste.) Add the dressing over the potatoes and give it a good toss with light hands. Add the chopped cilantro at the end. And check for seasoning and adjust according.

5.  Once done, cover it with cling wrap and keep it in the refrigerator for 30 minutes and serve chilled. You can also keep it at room temperature. 

You healthy version of potato salad is ready to be served.


* If you do not want to use mayonnaise, you can add cashew nut paste. To make cashew nut paste, boil 10-12 cashew nuts with one clove of garlic. Once boiled. Grind  it into a smooth paste with the help of some water. The paste should not be too runny, otherwise it will not stick to the potatoes. Now you can use this instead of mayo.

* If you like cheese you can add feta cheese, or fresh mozzarella cheese or Indian Cottage cheese (paneer) will also go very well.

* You can add some dry fruits like cranberries, walnuts or almonds if you like it.

Serving Tip:- Serve them as a starter or with main course. You can also have this as a brunch or serve this with some grilled vegetables of your choice.

Do try my recipe and leave for comments below. Till then Happy Cooking.!

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License