Greek Potato Salad: A Zesty, Mediterranean Twist on a Classic

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This Greek Potato Salad is a vibrant, flavorful alternative to the traditional mayo-heavy version. Packed with tender potatoes, crisp cucumbers, juicy tomatoes, briny Kalamata olives, and tangy feta cheese, it’s dressed in a bright lemon-oregano vinaigrette that brings all the flavors of the Mediterranean to your table. Perfect for picnics, BBQs, or as a light lunch, this salad is refreshing, satisfying, and packed with wholesome ingredients.

Originating from Greece’s love for fresh vegetables and bold flavors, this potato salad skips the mayo and instead relies on olive oil, lemon, and herbs for a lighter, healthier dish. It’s a crowd-pleaser that’s just as delicious served warm or cold, making it a versatile side or main dish.

Why This Greek Potato Salad Recipe Works

No Mayo, No Problem! Unlike traditional potato salads, this Greek version uses a lemony olive oil dressing, making it lighter and perfect for outdoor gatherings where refrigeration might be limited.

Packed with Fresh Ingredients: Every bite includes crunchy cucumbers, sweet tomatoes, salty feta, and briny olives, ensuring a burst of flavor and texture in every forkful.

Easy to Customize: Add grilled chicken, shrimp, or extra veggies like bell peppers or red onions to make it a complete meal.

What’s In Greek Potato Salad?

Potatoes – Yukon Gold or red potatoes hold their shape well and have a creamy texture.
Cucumbers – Adds a refreshing crunch.
Cherry Tomatoes – Sweet and juicy, balancing the tangy dressing.
Kalamata Olives – Bring a briny, salty depth.
Feta Cheese – Creamy and tangy, a staple in Greek cuisine.
Red Onion – Adds a mild sharpness.
Fresh Herbs (Parsley & Dill) – Brightens the salad with fresh, aromatic flavors.
Lemon-Oregano Vinaigrette – A simple mix of olive oil, lemon juice, garlic, and oregano ties everything together.

How To Make Greek Potato Salad

This salad comes together in just a few simple steps, with most of the time spent boiling the potatoes. Here’s how to make it:

Step 1: Cook the Potatoes

Cut potatoes into bite-sized chunks and boil in salted water until fork-tender (about 10-12 minutes).
Drain and let cool slightly (or chill if serving cold).

Step 2: Prepare the Vegetables

Dice cucumbers, halve cherry tomatoes, thinly slice red onion, and chop herbs.
Toss them in a large bowl with the olives and feta.

Step 3: Make the Dressing

Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

Step 4: Assemble the Salad

Add the slightly cooled potatoes to the vegetable mixture.
Drizzle with dressing and gently toss to combine.
Adjust seasoning and garnish with extra feta and herbs.

Sides for Greek Potato Salad

Grilled Lemon-Herb Chicken – A protein-packed pairing.
Homemade Tzatziki: The Ultimate Refreshing Greek Dip
Warm Pita Bread & Hummus – Perfect for scooping up extra salad.
Greek Lentil Soup (Fakes) – A hearty complement.
Stuffed Grape Leaves (Dolmades) – A classic Greek appetizer.

Recipe FAQ’s

Can I Make This Ahead of Time?

Yes! This salad tastes even better after sitting for an hour or two, allowing the flavors to meld. Store in the fridge for up to 3 days.

Can I Use a Different Dressing?

Absolutely! A yogurt-dill dressing or balsamic vinaigrette would also work well.

Is This Salad Gluten-Free?

Yes, this recipe is naturally gluten-free.

Other Recipes To Try

Classic Creamy Potato Salad: The quintessential version with mayonnaise, celery, onion, and hard-boiled eggs.
Greek Lemon Roasted Potatoes – Crispy, lemony, and herby.
Dill Pickle Potato Salad: Packed with briny, crunchy pickles.
Horiatiki (Traditional Greek Salad) – No lettuce, just pure freshness.
Horseradish Potato Salad: Gets a kick from fresh horseradish and a tangy dressing.
Fasolakia (Greek Green Beans) – A simple, braised side dish.
Spanakorizo (Spinach Rice) – A comforting Greek staple.
Bougatsa (Greek Custard Pie) – A sweet, flaky dessert.