Print

Greek Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://cookedbymaya.com/greek-potato-salad/