This is a sponsored post written by me on behalf of Blue Plate Mayonnaise. All opinions are 100% mine.
Looking for a creamy potato salad that’s full of flavor? Greek Potato Salad is a delicious twist on classic potato salad made with feta cheese, Greek dressing and kalamata olives!
Greek Potato Salad
Potato salad is a summer BBQ staple. I can’t recall a single family gathering, going all the way back to my childhood, where there wasn’t some kind of potato salad on the menu.
My mom was always in charge of making the potato salad because her recipe was the best. It wasn’t until I had my own family that I asked her what her secret to amazing potato salad was. Her answer? Feta cheese!
That’s how my Greek Potato Salad recipe evolved. What started with adding feta cheese to classic potato salad with mayonnaise, turned into a full-on mission to make the BEST POTATO SALAD EVER! I’m pretty sure I’ve succeeded.
My family requests this exact potato salad recipe at every summer family get-together, whether we’re enjoying BBQ ribs, hamburgers and hot dogs or fried chicken. Greek potato salad is the perfect side dish for any occasion (so don’t think you have to serve Greek food to enjoy it – but I’m not going to lie, it’s incredible on top of Greek salad!).
Like traditional potato salad, Greek potato salad is made with mayonnaise, so the texture is rich and creamy — the key for the best potato salad!
The creamiest mayo that I’ve found is Blue Plate Mayonnaise because it’s made of oil, vinegar and only the egg yolks. The flavor and consistency of Blue Plate is just like homemade mayo!
Blue Plate Mayonnaise is family owned, using the same time-honored recipe since 1927. And you don’t have to take only my word for it, Blue Plate Mayonnaise is so good that it was Voted #1 Mayonnaise by Epicurious.
Greek Potato Salad Recipe
Greek Potato Salad Ingredients:
- 3lbs white potatoes, peeled & quartered
- 1 cup Blue Plate Mayonnaise
- 1 cup Greek salad dressing
- 6oz crumbled feta cheese
- 5 Pitted Kalamata olives, chopped + whole olives for garnish
- ½ onion, chopped
- White pepper, to taste
How to Make Potato Salad:
1. Bring a large pot of water to a boil. Add a pinch of salt, potatoes, and chopped onion. Cook until potatoes can be pierced with a fork— tender but firm. Approximately 15 minutes. Drain potatoes and let cool.
2. Pour Greek dressing onto potatoes, stir to coat, allowing the dressing to absorb as evenly as possible. This step can also be done when potatoes are still warm.
3. Once potatoes have cooled completely, add in mayonnaise, mashing potatoes as you stir until desired potato salad consistency is achieved.
4. Toss in feta cheese and kalamata olives, combine until well distributed. Add pepper if desired.
5. Refrigerate until ready to serve.
I think Greek Potato Salad is best when the potatoes are mashed really well, almost like mashed potatoes, so there are no big chunks. For serving, I often use an ice cream scoop so that portions are evenly distributed.
- 3 lbs white potatoes peeled & quartered
- 1 cup Blue Plate Mayonnaise
- 1 cup Greek salad dressing
- 6 oz crumbled feta cheese
- 5 Pitted Kalamata olives chopped + whole olives for garnish
- ½ onion chopped
- White pepper to taste
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Bring a large pot of water to a boil. Add a pinch of salt, potatoes, and chopped onion. Cook until potatoes can be pierced with a fork— tender but firm. Approximately 15 minutes. Drain potatoes and let cool.
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Pour Greek dressing onto potatoes, stir to coat, allowing the dressing to absorb as evenly as possible. This step can also be done when potatoes are still warm.
-
Once potatoes have cooled completely, add in mayonnaise, mashing potatoes as you stir until desired potato salad consistency is achieved.
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Toss in feta cheese and kalamata olives, combine until well distributed. Add pepper if desired.
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Refrigerate until ready to serve.
Want more inspiration? Find recipes using Blue Plate Mayonnaise here! Also, be sure to use the Blue Plate Mayonnaise store locator to Find the product near you.
