Some recipes feel like sunshine in a bowl—and Greek Potato Salad is one of them. Unlike heavy, mayo-based potato salads, this Mediterranean version is light, vibrant, and layered with fresh herbs, vegetables, and a zesty vinaigrette. It’s the kind of dish that’s perfect for warm-weather gatherings, quick lunches, or as a refreshing side to grilled meats and seafood.
I first made this salad for a summer picnic, wanting something flavorful yet not too rich. To my surprise, it disappeared faster than anything else on the table. The warm potatoes soak up the dressing beautifully, and the mix of olives, tomatoes, cucumber, and fresh herbs creates a harmony that’s both refreshing and satisfying. If you love Greek flavors—or simply want a potato salad that feels lighter and more modern—this is the perfect recipe to try.
Recipe Overview
Greek Potato Salad combines tender potatoes with crisp vegetables, briny olives, and fresh herbs, all tossed in a tangy olive-oil vinaigrette. It’s a no-mayo, Mediterranean-inspired salad that can be served warm, room temperature, or chilled—making it versatile for any occasion. Optional feta adds a creamy, salty finish.
Ingredients & Instructions
Ingredients
- 1 kg potatoes, peeled and cubed
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste
- 100 g feta cheese, crumbled (optional)
Step-by-Step Instructions (with Tips)
1. Cook the Potatoes
Boil cubed potatoes in salted water until just tender. You want them soft enough to bite through but firm enough to hold shape. Drain and cool slightly—warm potatoes absorb dressing best, making the salad more flavorful.
2. Make the Dressing
In a large salad bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. A good emulsified dressing will cling nicely to the potatoes and vegetables.
Tip: Add more mustard if you prefer a sharper dressing or more vinegar for extra tang.
3. Coat the Warm Potatoes
While still warm, add potatoes to the bowl and gently toss to coat. This step infuses them with flavor instead of leaving them bland.
4. Add the Vegetables & Herbs
Once the potatoes absorb some dressing, add sliced red onion, olives, cherry tomatoes, cucumber, parsley, and dill. Mix gently—overmixing can break the potatoes.
Tip: If red onion feels too sharp, soak slices in cold water for 10 minutes before using.
5. Add Feta (Optional but Delicious)
Fold in crumbled feta just before chilling or serving. Add it last to avoid it dissolving into the dressing.
6. Chill and Serve
Refrigerate at least 1 hour. This allows the flavors to meld and enhances the overall freshness. Before serving, taste and adjust seasoning or drizzle a little extra olive oil if needed.
Cooking Tips & Variations
1. Best Potatoes to Use
Waxy varieties like Yukon Golds or red potatoes hold shape better. Russets work but tend to crumble more.
2. Add-ins for More Depth
- Capers for extra briny notes
- Roasted red peppers for sweetness
- Green bell pepper for crunch
- Chickpeas for added protein
- Lemon zest to brighten the dressing
3. Make It Vegan
Simply omit the feta. Everything else is already plant-based.
4. Serving Temperature Options
- Serve warm for a cozier, comforting feel
- Serve chilled for refreshing summer meals
5. Make Ahead
This salad actually improves after a few hours. If preparing the day before, add the cucumber and tomatoes right before serving to maintain texture.
Storage & Serving Suggestions
Storage
- Refrigerate up to 3 days in an airtight container.
- The dressing may settle; give the salad a gentle toss before serving.
Serving Ideas
- Excellent with grilled chicken, lamb, or fish
- Works as a side for Mediterranean platters
- Great for picnics, barbecues, and meal-prep lunches
- Enjoy it as a light vegetarian main with crusty bread
Greek Potato Salad offers a refreshing, herb-packed alternative to the classic creamy version. It’s simple to prepare, full of Mediterranean flavors, and versatile enough to pair with almost any meal. Whether for gatherings or everyday meals, it’s a dish that fits beautifully into any menu.
FAQs
1. Can I make this salad a day ahead?
Yes—just add tomatoes and cucumber shortly before serving for the best texture.
2. Can I use lemon instead of vinegar?
Absolutely. Lemon juice makes the salad brighter and more citrus-forward.
3. What can I substitute for olives?
Try capers or chopped pickles for acidity.
4. Does it need feta?
No, but feta adds richness and a salty contrast. Leave it out if you prefer a lighter salad.
5. Can I serve it warm?
Yes, it’s delicious warm and doesn’t require chilling if you prefer it that way.
A fresh, vibrant Greek Potato Salad made with tender potatoes, crisp veggies, olives, herbs, and a zesty vinaigrette. Light, flavorful, and perfect for any meal or gathering.
