Greek Potato Salad

If you’re looking for a potato salad that’s bright, bold, and full of Mediterranean flair, this Greek Potato Salad is exactly what you need. It swaps out the heavy mayo for a zesty lemon-olive oil dressing and includes vibrant, fresh ingredients like cucumbers, tomatoes, red onion, olives, and creamy feta. It’s a light, flavorful side dish that’s perfect for picnics, potlucks, or a simple family dinner.

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Why You’ll Love This Recipe
Mayo-Free – A refreshing alternative with olive oil and lemon instead.
Mediterranean Flavors – Briny olives, tangy feta, and bright veggies in every bite.
Versatile – Great served warm, room temperature, or chilled.
Quick & Easy – Ready in 30 minutes or less.
Perfect for Entertaining – A crowd-pleasing dish that complements any meal.

Ingredients You’ll Need

For the Salad:

• 2 lbs baby gold or red potatoes, halved
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced (English cucumber preferred)
• ½ red onion, thinly sliced
• ½ cup kalamata olives, halved and pitted
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill (optional)

For the Greek Dressing:

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Tools You’ll Need

• Large pot for boiling potatoes
• Strainer or colander
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or spoon
• Serving platter or bowl

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Bring a large pot of salted water to a boil.
2. Add halved baby potatoes and cook for 10–12 minutes, or until just fork-tender.
3. Drain and let cool for 10–15 minutes so they don’t fall apart when mixed.

Step 2: Prepare the Dressing

1. In a small bowl or mason jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
2. Whisk or shake until well combined. Taste and adjust seasoning as needed.

Step 3: Toss the Salad Together

1. In a large mixing bowl, combine the slightly cooled potatoes with half of the dressing. Toss gently to coat and let sit for 10 minutes to absorb the flavors.
2. Add the cherry tomatoes, cucumber, red onion, olives, and feta.
3. Pour in the remaining dressing and toss everything gently to combine.
4. Sprinkle fresh parsley and dill over the top and stir lightly again.

Step 4: Serve or Chill

1. Serve immediately at room temperature for the freshest flavor.
2. Alternatively, cover and refrigerate for 30 minutes to chill before serving.
3. Before serving, give the salad a gentle stir and adjust lemon or salt if needed.

Tips for the Best Greek Potato Salad
Use Waxy Potatoes – Gold or red potatoes hold their shape and texture best.
Let Potatoes Cool Slightly – Dressing warm potatoes allows them to soak up more flavor without getting mushy.
Slice Red Onions Thin – For milder flavor, soak the slices in water for 5–10 minutes before using.
Customize to Taste – Add chopped bell peppers, capers, or even a handful of baby spinach.
Make It a Meal – Add grilled chicken or chickpeas for a more filling option.

Serving Suggestions
Grilled Chicken or Beef – Complements the fresh flavors beautifully.
Pita Bread with Hummus – For a full Mediterranean-inspired meal.
Lentil Soup – A warm and hearty pairing for cooler days.
Stuffed Bell Peppers – Light, flavorful, and colorful to match the salad.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Avoid Freezing: The potatoes and veggies lose their texture when frozen.

Reheating:
Not necessary – This salad is best served cold or at room temperature. If preferred warm, gently reheat the potatoes before assembling.

Frequently Asked Questions

1. Can I make Greek Potato Salad ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors continue to meld.

2. Can I leave out the feta?
Absolutely. You can skip it or use a dairy-free feta-style cheese if needed.

3. What if I don’t like olives?
Feel free to omit them or replace with chopped artichokes or capers for a similar salty bite.

4. Can I use dried herbs instead of fresh?
Yes. Use half the amount of dried herbs as you would fresh—just be sure they’re not overpowering.

5. Is this gluten-free?
Yes, this recipe is naturally gluten-free and perfect for anyone with gluten sensitivities.

Final Thoughts
This Greek Potato Salad is a fresh, healthy take on a beloved classic. It’s loaded with vibrant veggies, tossed in a lemony dressing, and finished with briny olives and creamy feta. Whether you’re serving it at a summer picnic or as a side dish any time of year, it’s sure to be a hit.

Try it once and it’ll quickly become your go-to side dish for potlucks, barbecues, and everything in between. Don’t forget to share your version and let us know how it turned out!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 260 | Protein: 5g | Carbohydrates: 24g | Fat: 16g | Fiber: 3g | Sodium: 440mg

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