Name: Homemade Greek Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 lbs Yukon Gold or red potatoes, cubed; 1/4 cup olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 2 cloves garlic, minced; 1 tsp Dijon mustard (optional); 1/2 small red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup chopped cucumber (optional); 1/2 cup cherry tomatoes, halved (optional); 2 tbsp fresh parsley, dill, or oregano (or a mix), chopped; Salt and black pepper, to taste; 1/4 cup crumbled feta cheese (optional)

Jump to Recipe·Leave a Review

Homemade Greek Potato Salad is a fresh, zesty twist on the classic version—lightened up with olive oil and lemon instead of mayo and packed with Mediterranean flavors like red onion, herbs, and briny olives. I love how the warm potatoes soak up the tangy dressing, making every bite bold, bright, and satisfying. It’s simple, wholesome, and perfect for serving alongside grilled meats or as part of a summer spread.

Why You’ll Love This Recipe

I love this recipe because it’s refreshing, flavorful, and made without any heavy dressing. The lemony vinaigrette adds just the right kick, and the herbs and veggies bring texture and balance. It’s great warm, room temp, or chilled—and it holds up beautifully at picnics and potlucks. Whether I’m pairing it with grilled chicken, souvlaki, or simply enjoying it as a side, this Greek-style potato salad always delivers.

Ingredients

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

Yukon Gold or red potatoes, cubed
Olive oil
Lemon juice
Red wine vinegar
Garlic, minced
Dijon mustard (optional, for depth)
Red onion, thinly sliced
Kalamata olives, pitted and halved
Cucumber, chopped (optional)
Cherry tomatoes, halved (optional)
Fresh parsley, dill, or oregano
Salt and black pepper
Crumbled feta cheese (optional, for topping)

Directions

I bring a large pot of salted water to a boil and cook the cubed potatoes until fork-tender, about 10–12 minutes. I drain and let them cool slightly.
While the potatoes cook, I whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
In a large bowl, I combine the warm potatoes, red onion, olives, cucumber, and tomatoes.
I pour the dressing over the salad while the potatoes are still warm and toss gently to coat.
I stir in the fresh herbs and top with crumbled feta, if using.
I let it sit for at least 15–20 minutes before serving to let the flavors meld, or chill and serve cold.

Servings and timing

This recipe serves about 6 and takes around 30 minutes from start to finish. It’s great for BBQs, weekday meals, or anytime I want a lighter potato dish.

Variations

I use roasted potatoes instead of boiled for added texture.
I skip feta for a dairy-free version.
I add chickpeas or grilled chicken to make it a full meal.
I use green olives or capers for a different briny element.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day after the flavors develop. No reheating needed—it’s best served cold or at room temperature.

FAQs

What potatoes work best?

I use waxy potatoes like Yukon Gold or red—they hold their shape and have a creamy texture.

Can I make this in advance?

Yes! It actually improves with a little time. I just hold off on adding fresh herbs or feta until right before serving.

Is this salad vegan?

It is if I skip the feta or use a plant-based alternative.

Can I use bottled dressing?

Homemade tastes best, but in a pinch, a high-quality Greek vinaigrette works too.

Should I peel the potatoes?

It’s up to me. I like leaving the skins on for extra texture and nutrients, especially with thin-skinned potatoes.

Conclusion

Homemade Greek Potato Salad is a light, fresh, and flavorful take on a classic side. I love how easy it is to make and how versatile it is with any meal. Packed with zesty dressing, vibrant veggies, and briny olives, this salad brings Mediterranean vibes to the table with very little effort—and that’s what makes it such a staple in my kitchen.