Greek Potato Salad

Greek Potato Salad tastes bright and zesty, with lemon, olive oil, dill, and feta hugging tender potatoes. It suits picnic fans, mayo-averse folks, and anyone craving a Mediterranean side, and it takes about 35 minutes start to finish. I first learned to toss warm spuds with vinaigrette in my tiny Boston apartment, and it still makes me smile.

Why Greek Potato Salad Is Worth It

Greek Potato Salad skips heavy mayo and shines with extra-virgin olive oil, lemon juice, and herbs. It delivers big flavor, travels well, and pairs with just about any grill favorite.

You mix the dressing in one bowl and the potatoes soak it up while warm, which saves time and boosts taste. Leftovers keep their texture, and the lemony bite wakes up meals all week.

Ingredients You Need

• Yukon Gold or small yellow potatoes, 2 pounds, cut into 1-inch chunks or left whole if bite-size
• Kosher salt for the cooking water and seasoning
• Extra-virgin olive oil, 6 tablespoons (choose a fresh, peppery bottle; California or Greek oils with harvest date shine)
• Fresh lemon juice, 4 tablespoons, plus zest of 1 lemon (bottled works in a pinch, but fresh gives the best pop)
• Red wine vinegar, 1 tablespoon, for balanced acidity (apple cider vinegar works)
• Dijon mustard, 1 teaspoon, to help the dressing cling
• Garlic, 1 large clove, grated or minced (use jarred minced garlic if weeknights run tight)
• Dried oregano, 1 teaspoon, crushed between fingers
• Fresh dill, 2 tablespoons chopped (or use parsley or mint)
• Red onion, 1 small, thinly sliced (soak in cold water 10 minutes for a milder bite)
• English cucumber, half, chopped small
• Kalamata olives, 1 cup, halved (pitted, please; Divina or Iliada taste great)
• Capers, 1 to 2 tablespoons, drained
• Feta, 4 ounces, crumbled (buy a block for better texture; pre-crumbled works if time runs short)
• Black pepper to taste
• Optional creamy twist: plain Greek yogurt, 1 to 3 tablespoons, stirred into the dressing for a tangy, lighter creaminess (Fage 2 percent gives a nice balance)

Equipment

• Large pot and colander
• Large mixing bowl
• Small bowl and whisk or a jar with lid for shaking the dressing
• Cutting board and chef’s knife
• Microplane or zester for the lemon

Quick Tips & substitutions

• Salt the cooking water like the sea so the potatoes taste seasoned from the inside out.
• Start potatoes in cold water, then bring to a boil to cook them evenly.
• Steam-dry the drained potatoes for 2 minutes so the dressing clings instead of sliding off.
• Dress the potatoes while warm for maximum absorption and bold flavor.
• Balance acidity to taste by adding a splash more lemon or a drizzle of olive oil.
• Skip feta for a vegan option, or swap in dairy-free feta.
• No dill on hand? Use parsley, mint, or a mix.
• No red wine vinegar? Apple cider or white wine vinegar works.
• Want it creamy but not heavy? Stir in a spoon or two of Greek yogurt.
• Mild onion trick: soak sliced onion in cold water, then pat dry.
• Make it a meal: add a can of chickpeas, drained and rinsed.

How to Make Greek Potato Salad

Step 1: Cook the potatoes, 12 to 15 minutes

• Scrub and cut potatoes into 1-inch chunks if needed. Place them in a large pot, cover with cold water by 1 inch, and salt generously.
• Bring to a boil, then lower to a lively simmer. Cook until a knife slides in with slight resistance, 12 to 15 minutes.
• Drain in a colander, then return potatoes to the hot pot for 2 minutes to steam-dry. Set aside in a large mixing bowl.

Step 2: Make the lemon herb dressing, 3 minutes

• In a small bowl, whisk olive oil, lemon juice, vinegar, Dijon, garlic, oregano, lemon zest, 1 teaspoon kosher salt, and several grinds of black pepper until glossy.
• Taste and adjust with more lemon or salt as you like.

Step 3: Dress the warm potatoes, 10 minutes

• Pour two thirds of the dressing over the warm potatoes and toss gently with a spatula.
• Let the potatoes sit 10 minutes so they soak up the flavors.

Step 4: Fold in the add-ins, 2 to 3 minutes

• Add cucumber, red onion, olives, capers, dill, and feta.
• Toss gently, then add more dressing until everything looks glossy but not soupy.

Step 5: Finish and serve

• Taste and adjust salt, pepper, and lemon.
• Serve slightly warm or at cool room temp. If you made it ahead, finish with a fresh drizzle of olive oil right before serving.

Variations

• Creamy yogurt version: stir 2 to 3 tablespoons Greek yogurt into the dressing and skip vinegar for a softer tang.
• Roasted potato version: roast oiled, salted potato chunks at 425°F until crisp, then toss with the same dressing and add-ins.
• Herb bomb: add chopped parsley and mint along with dill for a garden-fresh mix.
• Pepperoncini pop: fold in sliced pepperoncini and a splash of the brine for extra zip.
• Sun-dried tomato and basil: swap dill for basil and add chopped sun-dried tomatoes.
• Green bean crunch: blanch green beans, cut into 1-inch pieces, and mix in for color and snap.

Ways to Serve

• Pile next to grilled chicken souvlaki, lamb chops, steak, or salmon.
• Spoon into a mezze spread with hummus, tzatziki, pita, and stuffed grape leaves.
• Pack for picnics, cookouts, or work lunches, since it travels like a champ.
• Top with soft-boiled eggs and arugula for a quick lunch bowl.

Storage

Transfer leftovers to an airtight container and chill for up to 4 days. Bring to room temperature for 20 minutes before serving so the olive oil relaxes. Refresh with a squeeze of lemon and a small splash of olive oil. Skip the freezer, since potatoes turn mealy there.

Ally Sanders

Greek Potato Salad

Greek Potato Salad is a light and flavorful side dish made with tender potatoes, olive oil, lemon, and classic Greek ingredients like olives and feta.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Salad

Cuisine: American

Ingredients

  

• 2 pounds small waxy potatoes, scrubbed and cut into bite-size pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill

Instructions

 

1. Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until just tender when pierced with a fork.
2. Drain the potatoes well and let them cool slightly until warm but not steaming, about 5–10 minutes.
3. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper.
4. Add the warm potatoes to the bowl and gently toss to coat them evenly with the dressing.
5. Fold in the feta cheese, Kalamata olives, cherry tomatoes, red onion, parsley, and dill (if using). Toss gently to combine without breaking up the potatoes too much.
6. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve slightly warm or at room temperature.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 230 calories; fat 11 g; saturated fat 3 g; carbohydrates 27 g; fiber 3 g; sugars 2 g; protein 5 g; sodium 340 mg. Values will vary based on specific ingredients, brands, and portion size.