Greek potato salad is one of those dishes that feels both comforting and refreshing at the same time. Unlike the creamy versions many of us grew up with, this Mediterranean-inspired salad celebrates bold flavors, fresh herbs, and high-quality olive oil. It’s the kind of recipe that quietly steals the spotlight at the table—simple enough to make on a weeknight, yet elegant enough for gatherings and special occasions.
This salad brings together tender potatoes with crisp vegetables, briny olives, and a bright, tangy dressing that soaks into every bite. The use of fresh parsley and dill adds a fragrant, herb-forward finish that instantly transports you to a sun-drenched Greek taverna. Best of all, it tastes even better after resting, making it ideal for meal prep or entertaining.
Whether served alongside grilled meats, seafood, or as part of a mezze-style spread, Greek Potato Salad is a reliable, flavorful dish that proves potatoes don’t need mayonnaise to shine.
Recipe Overview
Greek Potato Salad is a light, oil-based potato salad made with tender potatoes, fresh vegetables, herbs, olives, and a zesty vinaigrette. Finished with optional feta cheese, it’s naturally gluten-free, vibrant in flavor, and perfect served chilled or at room temperature.
Ingredients & Instructions
This recipe relies on fresh, simple ingredients and a well-balanced dressing to bring everything together.
Ingredients
- 1 kg potatoes, peeled and cubed
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 100 g feta cheese, crumbled (optional)
Step-by-Step Instructions
1. Cook the Potatoes
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until just tender when pierced with a fork—about 10–15 minutes, depending on size. Drain well and allow the potatoes to cool slightly.
Tip: Avoid overcooking. The potatoes should hold their shape for the best texture.
2. Prepare the Dressing
In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and emulsified.
Tip: Whisking the dressing directly in the serving bowl saves time and ensures nothing is wasted.
3. Dress the Potatoes
While the potatoes are still warm, add them directly to the bowl with the dressing. Gently toss to coat. Warm potatoes absorb flavor more effectively, making the salad especially delicious.
4. Add the Vegetables and Herbs
Add the red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill to the bowl. Mix gently until everything is evenly distributed.
5. Finish with Feta (Optional)
If using feta, gently fold it in last to avoid breaking it down too much. The feta adds a creamy, salty contrast that complements the acidity of the dressing.
6. Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning with more salt, pepper, or vinegar if needed.
Cooking Tips & Variations
This salad is flexible and easy to adapt based on taste and occasion.
1. Choose the Right Potatoes
- Yukon Gold or red potatoes work best for their creamy texture and ability to hold shape.
- Avoid starchy potatoes like russets, which can fall apart.
2. Make It Vegan
Simply omit the feta cheese. The salad remains flavorful and satisfying thanks to the olives, herbs, and vinaigrette.
3. Add Protein
- Toss in grilled chicken, shrimp, or chickpeas to turn this salad into a complete meal.
- Flaked tuna also pairs beautifully with the Mediterranean flavors.
4. Boost the Vegetables
- Add roasted red peppers, artichoke hearts, or capers for extra depth.
- A handful of arugula or spinach can add a fresh, peppery note.
5. Adjust the Acidity
- For a milder bite, reduce the vinegar slightly.
- For extra brightness, add a squeeze of fresh lemon juice before serving.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Stir gently before serving, as the dressing may settle at the bottom.
Serving Suggestions
Greek potato salad pairs wonderfully with:
- Grilled lamb, chicken, or fish
- Roasted vegetables
- Pita bread, hummus, and tzatziki
- Summer barbecues and picnic spreads
It can be served chilled or at room temperature, making it especially convenient for entertaining.
Greek Potato Salad is a refreshing reminder that simple ingredients, when combined thoughtfully, can create something truly special. With tender potatoes, crisp vegetables, fragrant herbs, and a bright vinaigrette, this dish offers bold Mediterranean flavor without heaviness.
Perfect for make-ahead meals, gatherings, or everyday dinners, it’s a recipe that fits effortlessly into any season. Whether you enjoy it as a side or build it into a full meal, this salad delivers freshness, balance, and timeless appeal—one forkful at a time.
FAQs
1. Can I make Greek potato salad ahead of time?
Yes. It actually tastes better after chilling for a few hours.
2. Should I peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients.
3. Can I skip the feta cheese?
Absolutely. The salad is delicious with or without feta.
4. How do I keep the salad from becoming soggy?
Drain the potatoes well and avoid overmixing once the vegetables are added.
5. Can I serve this warm?
Yes, it’s excellent slightly warm or at room temperature.
Greek Potato Salad made with tender potatoes, fresh herbs, olives, and a zesty olive oil dressing. A light, flavorful Mediterranean side dish perfect for any meal.
