An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • web stories
  • my other blog

Home » Type » Side Dishes » Spanakopita Potato Salad

Spanakopita Potato Salad

June 16, 2016 by Faith 10 Comments

Spanakopita Potato Salad is a fun twist on potato salad, and a unique dish to bring to any bbq, picnic, or potluck!

Spanakopita Potato Salad 1

When Mike and I invite neighbors over for dinner, we typically make one of two things, depending on the weather: grilled meats (like chicken, steak, and/or fish) when it’s warm out, or a rice-based dish (like biryani or maqluba, or an Indian or Thai curry with rice on the side) when it’s cold.

The sides and desserts always get switched up, and in particular, I’m always trying to come up with new salad recipes to keep things interesting. This particular potato salad was a big hit and a great balance of flavors the last time we had friends over for grilling.

Spanakopita Potato Salad 2

Here potatoes are the perfect blank slate to soak up a tangy lemon and olive oil-based dressing, which I find to be a refreshing change from the ubiquitous and sometimes quite heavy mayo-based potato salad. Fresh garlic gives it a kick (in a good way!), and fresh, bright-flavored dill packs a punch of flavor. And because I think it wouldn’t be a proper Spanakopita spin-off without feta and pine nuts, they’re perhaps the stars of the show.

And here are a few more delicious looking paleo-friendly dishes that are perfect for a summer bbq:

Bacon Wrapped Pineapple

Bacon-Wrapped Pineapple from Angela (Bare Root Girl)

Mojo Salmon Kebabs

Grilled Mojo Salmon Kebabs from Lauren (Wicked Spatula)

Spicy Jalapeno Turkey Burgers with Creamy Slaw

Spicy Jalapeño Turkey Burger from Kari (GI365)

Grilled Pound Cake with Lemon Curd

Grilled Pound Cake with Lemon Curd and Berries from Becky (A Calculated Whisk)

What are some of your go-to summer party recipes? (If there’s something that’s mind-blowingly amazing, please leave a link the comments below!)

Spanakopita Potato Salad 3

Print
Spanakopita Potato Salad
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Yield: 4 to 6 servings
 
Spanakopita Potato Salad is a fun twist on potato salad, and a unique dish to bring to any bbq, picnic, or potluck!
Ingredients
  • 1½ lbs (680 g) potatoes, peeled and cubed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 to 2 cloves garlic, crushed (more or less to taste; or use garlic powder to taste if you’re leery of using raw garlic)
  • ½ teaspoon honey
  • ½ teaspoon salt (reduce to ¼ teaspoon if your feta is very salty)
  • ¼ teaspoon black pepper
  • ⅓ cup fresh chopped dill
  • ¼ cup crumbled feta
  • 2 tablespoons toasted pine nuts
Instructions
  1. Add the potatoes to a medium saucepan and cover them with cold water by 2 to 3 inches. Put a lid on the saucepan and bring to a boil. Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes and cool a few minutes.
  2. Whisk together the lemon juice, olive oil, garlic, honey, salt, and black pepper in a medium-sized bowl. Toss in the potatoes and refrigerate at least 2 hours (or up to 2 days) before serving so the flavors can blend.
  3. Right before serving, transfer the potato salad to a serving bowl, stir in the dill, and sprinkle on the feta and pine nuts.
Notes
Paleo Version: There’s a debate in the paleo community as to whether white potatoes are paleo or not; obviously, if you’re a paleo eater and don’t include them in your diet, this potato salad isn’t for you. (You can read more about paleo eating and white potatoes on Stupid Easy Paleo and Paleo Leap, and also, remember that as of July 2014 they’re Whole30-approved.) If you’re a paleo eater and you occasionally enjoy white potatoes, to keep this salad paleo, omit the feta and double the amount of pine nuts.
3.3.3070

 

Filed Under: Gluten Free, Greek, Side Dishes Tagged: Feta Cheese, Fresh Dill, Greek Flavors, Paleo-Friendly, Pine Nuts, Potato, Potato Salads, Primal, Recipes, Salads, Side Dishes, Spanakopita, Summer BBQ Foods, Summer Picnic Foods, Summer Potluck Foods

Comments

  1. Kevin | Keviniscooking says

    June 22, 2016 at 12:03 pm

    ALMOST too pretty to eat. Almost! Great combo of flavors and just mouthwatering photos.

    Reply
  2. A Canadian Foodie says

    June 17, 2016 at 1:14 pm

    HI, Faith!
    Been a long time since I’ve popped by, and this is a great little round up! Love the salad and interestingly, as my husband is from the Balkans, do make a very similar salad. There is a traditional potato salad there eaten when serving fish – the oil and lemon garlic dressing with some onion added, and that’s all she wrote. Delicious on its own, but like you – potatoes and dill just go together, and as it is prolific in my garden, often through it in… the addition of the feta and pinenuts most definitely bump it up a notch and I can see it would be a welcome crown pleaser – particularly with some keftedes on the grill!
    :)
    V

    Reply
  3. Marissa says

    June 17, 2016 at 12:51 pm

    Spanakopita is a favorite of mind and I love a good potato salad – what a wonderful idea to combine them! This looks like the perfect thing for a summer picnic!

    Reply
  4. Susan says

    June 17, 2016 at 9:06 am

    This salad sounds wonderful. I grew up on a mashed up potato salad that had egg yolks mashed in with the dressing, which was vinegar and oil based. So I don’t think that non-mayonnaise-based potato salads are strange. I really like Greek flavors, too, so I know I would enjoy this.

    Reply
  5. Kari Peters says

    June 16, 2016 at 7:38 pm

    I love feta cheese in everything, and I can’t wait to try it in potato salad, plus I have an abundance of dill right now so this is absolutely perfect!

    Reply
  6. Angela (BareRootGirl) says

    June 16, 2016 at 1:11 pm

    My husband and I have been on such a feta kick lately and this sounds just perfect! I can’t believe I haven’t had a good potato salad yet this summer so this is definitely going on our agenda!

    Reply
  7. [email protected] and Savour says

    June 16, 2016 at 9:15 am

    Hurray for mayo-free potato salads! Yours sounds so light and flavourful. Pinning.

    Reply
  8. Becky Winkler (A Calculated Whisk) says

    June 16, 2016 at 7:07 am

    Mayo-free potato salads are the best, and with all those pine nuts on top?! Who could say no?

    Reply
  9. Lauren says

    June 16, 2016 at 6:15 am

    I love this lighter style potato salad! Plus, that feta on top? Just perfect!

    Reply

Trackbacks

  1. Spicy Jalapeno Turkey Burgers with Creamy Slaw says:
    November 9, 2017 at 5:06 pm

    […] there’s a Spanakopita Potato Salad from Faith at An Edible Mosaic – how can you go wrong with Feta cheese in a potato […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved