Greek Potato Salad

Greek Potato Salad is a fresh and tangy twist on the classic creamy version. Made with tender potatoes, olive oil, lemon, red onion, herbs, and often olives or feta, this Mediterranean-style salad is light, bright, and bursting with flavor. I love making it as a side for grilled meats, summer picnics, or as part of a mezze spread.

Why You’ll Love This Recipe

I love this recipe because it’s mayo-free, super flavorful, and perfect served warm or chilled. The olive oil and lemon dressing makes it feel fresh and not heavy, and the combination of salty olives or feta with fragrant herbs makes every bite pop. It’s also easy to prep ahead and travels well, which makes it great for gatherings or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Golds (boiled and halved)

• Red onion (thinly sliced)

• Kalamata olives (pitted and halved)

• Feta cheese (crumbled)

• Fresh parsley or dill (chopped)

• Extra virgin olive oil

• Lemon juice

• Garlic (minced)

• Dijon mustard (optional, for extra zing)

• Salt

• Black pepper

Directions

1. I start by boiling the potatoes in salted water until they’re fork-tender, about 12–15 minutes. I drain and let them cool slightly.

2. In a small bowl, I whisk together olive oil, lemon juice, minced garlic, Dijon mustard (if using), salt, and pepper to make the dressing.

3. I place the warm potatoes in a large bowl and pour the dressing over them, tossing gently to coat.

4. I add the red onion, olives, and chopped herbs, then toss again.

5. I top with crumbled feta and give everything one final gentle mix.

6. I serve it warm, at room temperature, or chilled, depending on what I’m in the mood for.

Servings and timing

This recipe serves 4–6 and takes about 30 minutes total—15 minutes to prep and 15 minutes to cook. It’s great for make-ahead meals or quick side dishes.

Variations

Sometimes I add cherry tomatoes or sliced cucumber for a more salad-like feel. I’ve also used capers instead of olives for an extra briny kick. For more bulk, I mix in chickpeas or grilled chicken. If I want more richness, I drizzle a little tzatziki or yogurt on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s mayo-free, it holds up well for picnics or lunches. I usually serve leftovers cold or at room temperature, but I can reheat it gently if I prefer it warm.

FAQs

Can I make this potato salad ahead of time?

Yes, I can make it a day in advance. I just add the feta and fresh herbs right before serving to keep everything fresh.

What potatoes work best?

I like using baby potatoes or Yukon Golds for their creamy texture and ability to hold their shape after boiling.

Is this recipe vegan?

It can be! I just skip the feta or use a vegan feta alternative.

Do I need to peel the potatoes?

Not at all. I usually leave the skins on, especially for baby or thin-skinned potatoes—they add texture and nutrients.

What can I serve this with?

I love pairing it with grilled chicken, lamb, or fish. It also goes great with pita, hummus, and other Mediterranean dishes.

Conclusion

Greek Potato Salad is a fresh, flavorful side dish that’s simple to make and full of Mediterranean charm. The lemony dressing, briny olives, creamy feta, and fragrant herbs make it a standout at any table. Whether I serve it warm or chilled, it’s always a refreshing and satisfying choice.

Greek Potato Salad

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Greek Potato Salad is a light and zesty alternative to classic mayo-based versions, featuring tender potatoes tossed with lemon, olive oil, red onion, herbs, olives, and feta for a fresh Mediterranean twist.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Salad, Side Dish
• Method: Boiling, Tossing
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1.5 lbs baby potatoes or Yukon Golds, halved
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 1/3 cup crumbled feta cheese
• 2 tbsp fresh parsley or dill, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 garlic clove, minced
• 1 tsp Dijon mustard (optional)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Boil the potatoes in salted water for 12–15 minutes or until fork-tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper to make the dressing.
3. Place the warm potatoes in a large bowl and pour the dressing over them. Toss gently to coat.
4. Add the red onion, olives, and chopped herbs, then toss again.
5. Top with crumbled feta and give everything one final gentle mix.
6. Serve warm, room temperature, or chilled as desired.

Notes

• Make ahead by prepping the salad and adding feta and herbs right before serving.
• Leave skins on for added texture and nutrients.
• Use capers instead of olives for variation.
• To make it vegan, skip the feta or use a plant-based version.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 2g
• Sodium: 370mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg