Description
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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Ingredients
For the Salad:
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2 lbs baby gold or red potatoes, halved
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1 cup cherry tomatoes, halved
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1 cucumber, diced (English cucumber preferred)
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½ red onion, thinly sliced
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½ cup kalamata olives, halved and pitted
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½ cup crumbled feta cheese
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¼ cup chopped fresh parsley
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2 tbsp chopped fresh dill (optional)
For the Greek Dressing:
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¼ cup extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 clove garlic, minced
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
Instructions
Step 1: Cook the Potatoes
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Bring a large pot of salted water to a boil.
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Add halved baby potatoes and cook for 10–12 minutes, or until just fork-tender.
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Drain and let cool for 10–15 minutes so they don’t fall apart when mixed.
Step 2: Prepare the Dressing
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In a small bowl or mason jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
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Whisk or shake until well combined. Taste and adjust seasoning as needed.
Step 3: Toss the Salad Together
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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.
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Add the cherry tomatoes, cucumber, red onion, olives, and feta.
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Pour in the remaining dressing and toss everything gently to combine.
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Sprinkle fresh parsley and dill over the top and stir lightly again.
Step 4: Serve or Chill
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Serve immediately at room temperature for the freshest flavor.
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Alternatively, cover and refrigerate for 30 minutes to chill before serving.
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Before serving, give the salad a gentle stir and adjust lemon or salt if needed.
Notes
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.