Can I use regular mayonnaise instead of Kewpie?

Absolutely! Regular mayonnaise works well, but if you can find Kewpie, it's worth trying for its richer flavor. You can also mix regular mayo with a splash of rice vinegar to approximate Kewpie's tanginess.

How can I make this potato salad healthier?

Try replacing half the mayonnaise with Greek yogurt for a lighter version with added protein. You can also increase the vegetable content by adding cucumber, bell peppers, or cherry tomatoes.

Can I prepare the potatoes in advance?

Yes! You can cook the potatoes a day ahead and store them in the refrigerator. Just bring them to room temperature before assembling the salad, or warm them slightly to help them absorb the dressing better.

Why are my potatoes falling apart?

This likely means they're overcooked. For potato salad, you want them tender but still firm enough to hold their shape. Try reducing the cooking time or using waxy potatoes like Yukon Gold or red potatoes, which hold up better in salads.

Creamy Greek Potato Salad Recipe

Name: Creamy Greek Potato Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 lbs baby potatoes; 1 tsp salt; 2 tbs olive oil; 2 tbs white wine vinegar; 1/2 cup Kewpie mayo; 1 tbs Dijon mustard; 1 large lemon, zested + juiced; 1 tbs honey; 1/2 cup feta cheese, crumbled; 1/4 medium red onion, sliced thin; 2 scallions, diced; 2 celery stalks, diced; 1/4 cup Kalamata olives, halved; 1 tbs capers; 3 tbs dill, chopped; 2 tbs parsley, chopped; Garnish: paprika

Description

Creamy Greek Potato Salad is a flavorful and refreshing dish combining tender potatoes, a tangy dressing, and a medley of Mediterranean-inspired ingredients like feta cheese, Kalamata olives, and fresh herbs. A perfect side dish for any gathering or a quick meal.

Ingredients

Units Scale

Potatoes:

- 2 lbs baby potatoes
- 1 tsp salt
- 2 tbs olive oil
- 2 tbs white wine vinegar

Dressing:

- 1/2 cup Kewpie mayo
- 1 tbs Dijon mustard
- 1 large lemon, zested + juiced
- 1 tbs honey

Salad:

1/2 cup feta cheese, crumbled
1/4 medium red onion, sliced thin
2 scallions, diced
2 celery stalks, diced
1/4 cup Kalamata olives, halved
1 tbs capers
3 tbs dill, chopped
2 tbs parsley, chopped
Garnish: paprika

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Instructions

Prepare the potatoes: Add your potatoes to a salted pot of water. Bring to a boil and cook for 10 minutes or until just fork tender. You can leave the skin on or peel it off. Toss the pieces with olive oil, vinegar, salt, and pepper to taste until fully coated.
Make the dressing: In a large bowl, combine the mayo, Dijon mustard, lemon zest and juice, honey, along with salt and pepper to taste. Taste and adjust if needed.
Assemble the salad: To the same large bowl, add in the seasoned potatoes, feta cheese, red onion, scallions, celery, Kalamata olives, capers, dill, and parsley. Toss to combine everything thoroughly in the dressing. Top with parsley and serve immediately.

Notes

Store leftovers in your refrigerator in an airtight container.

Nutrition

Serving Size: 1 serving