Greek Potato Salad

Introduction

A bowl of Greek Potato Salad delivers bright, fresh, and vibrant Mediterranean flavors in every bite. The tender potatoes soak up a zesty olive oil and lemon dressing, creating a dish that tastes both comforting and refreshing. This Greek Potato Salad stands out because it skips heavy mayonnaise and instead highlights herbs, crunch, and clean ingredients. Whether you’re hosting a barbecue or prepping weekday meals, this dish offers a delicious twist on a classic favorite. You’ll learn how to make it perfectly every time, choose the right potatoes, and enhance flavors easily.

Why You’ll Love This Recipe

You’ll love this Greek Potato Salad because it combines warm, tender potatoes with crisp vegetables and a bright, aromatic dressing. Each bite delivers a mix of creamy texture from the potatoes, juicy pops from tomatoes, and a satisfying crunch from fresh cucumbers and red onion. The flavors balance beautifully thanks to olive oil, lemon juice, garlic, and herbs that bring the Mediterranean to your table.

Another reason this recipe shines is how simple it is. You don’t need complicated steps or hard-to-find ingredients. Everything is accessible, fresh, and incredibly flavorful. It’s versatile too. Serve it warm, chilled, or at room temperature; this salad holds its texture and taste either way. Unlike mayo-based salads, this Greek Potato Salad feels lighter yet still satisfying, making it perfect for picnics, grilling nights, weekday lunches, and potlucks. You’ll also appreciate how well it pairs with proteins like chicken and seafood. The clean, bold flavors make it unforgettable.

Ingredients

This Greek Potato Salad uses simple, wholesome ingredients that create bright Mediterranean flavor. Use these exact measurements for balance:

2 lb (900 g) baby gold or red potatoes, quartered
1 cup (150 g) cherry tomatoes, halved
1 medium cucumber (200 g), diced
½ cup (75 g) red onion, thinly sliced
½ cup (75 g) Kalamata olives, pitted and halved
⅓ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
½ tsp ground black pepper
1 tsp sea salt
¼ cup (10 g) fresh parsley, chopped
Optional: ½ cup (75 g) crumbled feta cheese for creaminess

The olive oil brings richness, while lemon and vinegar create a bright tang. Cucumbers add crunch, tomatoes bring sweetness, and olives give a salty depth that balances the potatoes beautifully.

Pro Tips

To make the best Greek Potato Salad, keep these high-impact tips in mind:

1. Dress the potatoes while warm
Warm potatoes absorb the olive oil and lemon dressing better. This step infuses flavor into every bite instead of leaving it on the surface. You’ll notice a richer, deeper taste in the final salad.

2. Salt the potato water generously
This is the single most effective technique for boosting flavor. The potatoes absorb salted water from the inside, giving you well-seasoned bites before the dressing even goes on.

3. Use a starchy or waxy potato for the best texture
Baby gold or red potatoes hold their shape while staying creamy. Russets can fall apart, while waxy potatoes stay firm without crumbling. This balance creates a salad that feels hearty yet fresh.

Instructions

Step 1: Boil the Potatoes

Place your quartered potatoes in a large pot and cover them with cold water. Add a generous tablespoon of salt to the pot. Bring to a boil over medium-high heat. Boil until the potatoes become tender when pierced with a fork—usually 10–12 minutes. Don’t overcook; you want them soft but not falling apart.

Step 2: Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. This citrus-herb dressing is what defines the brightness of Greek Potato Salad. Taste it and adjust lemon or salt if needed. A well-balanced dressing ensures every spoonful is packed with flavor.

Step 3: Drain and Dress the Potatoes

Drain the cooked potatoes and transfer them to a large mixing bowl. While they’re still warm, pour half of the dressing over them. Gently toss to coat. Dressing them now helps the potatoes absorb flavor deeply, instead of letting everything sit on the surface.

Step 4: Add the Vegetables

Once the potatoes cool slightly, add the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Toss them with the potatoes for an evenly mixed salad. The contrast between tender potatoes and crunchy vegetables creates a perfect texture balance.

Step 5: Add Herbs and Remaining Dressing

Sprinkle the chopped parsley over the salad. Pour the remaining dressing and toss again. If you’re using feta cheese, fold it in gently at this stage to prevent crumbling too finely. This final mix brings harmony to the flavors and textures.

Step 6: Taste and Adjust

Taste the Greek Potato Salad and adjust seasoning. Add more lemon for brightness, more salt for balance, or extra olive oil for richness. Serve immediately, or allow it to chill in the fridge for up to an hour to let the flavors meld.

Variations

You can easily adapt Greek Potato Salad to fit your taste or dietary needs.

Mediterranean Herb Version
Add fresh dill and mint for a more herb-forward flavor. This variation feels extra refreshing and works well with grilled salmon or chicken.

Protein-Packed Version
Stir in grilled chicken breast or flaked canned tuna for a hearty meal. This option turns your salad into a fulfilling lunch bowl. It also mirrors flavors found in Greek chicken bowls or tangy garlic pasta with bacon.

Creamy Feta Dressing Version
Blend feta, lemon juice, olive oil, and a splash of water into a creamy dressing. Toss it with the potatoes for a richer, thicker alternative without using mayo.

Storage / Serving

Store leftover Greek Potato Salad in an airtight container in the refrigerator for 3–4 days. The flavors become more pronounced as it sits, making it perfect for meal prep. Avoid freezing it, as potatoes lose their texture when thawed.

For serving, you have several delicious options:

Pair it with grilled chicken, lamb, or shrimp for a bright, balanced meal.
Serve it alongside burgers, skewers, or sandwiches at a summer cookout.
Use it as a base for a Mediterranean bowl by adding greens and orzo.

The vibrant flavors of Greek Potato Salad make it incredibly versatile, working with both simple weeknight dinners and festive gatherings.

FAQs

1. Can I make Greek Potato Salad ahead of time?
Yes. In fact, making it a few hours earlier allows flavors to meld beautifully. Just add fresh herbs right before serving to maintain brightness.

2. What potatoes work best for this recipe?
Baby gold or red potatoes are ideal. They hold their shape, cook evenly, and have a creamy interior perfect for this style of salad.

3. Can I add feta cheese?
Absolutely. Feta adds creaminess and tang and complements the Mediterranean flavors perfectly.

4. How do I keep the potatoes from falling apart?
Avoid overcooking them. Boil just until tender, drain carefully, and toss gently during mixing.

5. Is this recipe gluten-free?
Yes, Greek Potato Salad is naturally gluten-free, making it suitable for most diets.

Conclusion

This Greek Potato Salad is comfort food at its finest — bright, refreshing, and layered with bold Mediterranean flavors. It’s the kind of dish that elevates simple ingredients, making it perfect for family dinners, picnics, or quick weekly meals.