Delicious Greek Potato Salad Recipe for a Fresh Twist

Greek Potato Salad is a delightful twist on the traditional potato salad we often encounter at picnics and barbecues. With its roots deeply embedded in the Mediterranean, this dish brings together the earthy flavors of potatoes and fresh vegetables, all harmoniously combined with the tangy zest of lemon and the richness of olive oil. What makes Greek Potato Salad so beloved is not just its taste, but also its vibrant colors and textures that evoke the sunny landscapes of Greece. Whether served as a side dish at a summer gathering or as a light meal on its own, this salad is sure to impress with its simple yet bold flavors.

What Is Greek Potato Salad

Greek Potato Salad is a refreshing take on the classic potato salad, featuring tender boiled potatoes, crisp cucumbers, juicy tomatoes, and aromatic red onions, all tossed together in a luscious dressing made from olive oil, lemon juice, and fresh herbs like dill or parsley. Unlike creamy American potato salads, which often rely on mayonnaise, this Mediterranean version allows the natural flavors of the ingredients to shine while keeping it light and refreshing. The result is a dish that embodies the essence of Greek cuisine—fresh, vibrant, and full of life.

Why You’ll Fall in Love with This Recipe

• Simple and quick to prepare, making it perfect for busy weeknights.
• Versatile enough to serve as a side or a main dish.
• Family-friendly and a hit with both adults and kids alike.
• Packed with fresh ingredients that are both delicious and nutritious.

How Does It Taste?

Imagine sinking your fork into a creamy potato, its interior light and fluffy, perfectly complemented by the crunch of cucumbers and the juicy burst of ripe tomatoes. The dressing adds a tangy brightness that dances on your palate, while the herbs provide a fragrant finish. Each bite of Greek Potato Salad delivers a symphony of flavors—savory, zesty, and just a hint of sweetness from the vegetables, making it a truly satisfying dish that keeps you coming back for more.

Health & Ingredient Benefits

This salad is not just about taste; it’s also packed with nourishing ingredients. Potatoes are a great source of vitamin C and potassium, offering a comforting base. Cucumbers provide hydration and are low in calories, perfect for those warm days. Tomatoes are rich in antioxidants, especially lycopene, which is beneficial for heart health. Finally, the olive oil in the dressing is known for its healthy fats, promoting good cholesterol levels. Together, these ingredients create a dish that feels indulgent yet is healthy and satisfying.

Ingredients You’ll Need

• 2 pounds of potatoes – I prefer Yukon Gold or red potatoes for their creamy texture.
• 1 cup cherry tomatoes – halved; they add sweetness and a vibrant color.
• 1 cucumber – diced; it brings a refreshing crunch.
• 1/2 red onion – finely chopped; for a sharp bite that balances the flavors.
• 1 cup Kalamata olives – pitted and sliced; they provide a briny depth characteristic of Greek cuisine.
• 1/2 cup feta cheese – crumbled; adds a tangy creaminess that ties the salad together.
• 1/4 cup fresh parsley – chopped; for a burst of freshness and color.
• 1/4 cup olive oil – high-quality extra virgin is best; it enriches the salad with healthy fat and flavor.
• 2 tablespoons red wine vinegar – for acidity that brightens the dish.
• Salt and pepper – to taste; essential for enhancing all the flavors.

Tools You’ll Need

• Large pot – for boiling the potatoes.
• Cutting board and knife – to chop the vegetables.
• Mixing bowl – to combine all the ingredients.
• Measuring cups and spoons – for precise ingredient measurements.
• Serving spoon – for presenting the salad.

Optional Substitutions & Additions

• Potatoes: You can use sweet potatoes for a sweeter flavor and more nutrients.
• Olives: If you prefer a milder taste, green olives work well as a substitute.
• Feta: For a dairy-free option, try using vegan feta cheese or omit it entirely.
• Herbs: Fresh dill or mint can be added for a unique twist.
• Spices: Adding a pinch of oregano can enhance the Greek flavor.

How to Make Greek Potato Salad

Step 1: Cook the Potatoes

Start by washing the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them soft but not mushy, so keep an eye on them!

Step 2: Cool and Chop

Once cooked, drain the potatoes and let them cool for about 10 minutes. When they’re cool enough to handle, cut them into bite-sized pieces. You want to maintain some texture, so don’t overdo it!

Step 3: Prepare the Vegetables

While the potatoes are cooling, chop the cucumber, cherry tomatoes, and red onion. Make sure the pieces are uniform for even distribution in the salad.

Step 4: Combine Ingredients

In a large mixing bowl, add the cooled potatoes, chopped vegetables, Kalamata olives, feta cheese, and parsley. Gently toss to combine so you don’t break the potatoes.

Step 5: Dress the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Step 6: Chill and Serve

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve cold or at room temperature!

What to Serve With

This Greek Potato Salad pairs wonderfully with grilled meats, such as chicken or lamb, and is an excellent side for a Mediterranean feast. You might also enjoy it alongside a glass of refreshing iced tea or a light white wine, like a Sauvignon Blanc.

Tips for Success

• Don’t overcook the potatoes; they should hold their shape.
• Use high-quality olives and feta for maximum flavor.
• Adjust the seasoning to your taste; add more vinegar or salt if desired.
• Allow the salad to rest in the fridge; this enhances the flavor profile.

Common Mistakes to Avoid

• Overcooking the potatoes, which can lead to a mushy salad.
• Not letting the salad chill, which prevents the flavors from developing.
• Using low-quality ingredients; this dish relies on fresh, vibrant components.
• Skipping the cooling step; hot potatoes can wilt the fresh vegetables.

How to Store & Reheat

Storing

Store any leftover Greek Potato Salad in an airtight container in the refrigerator. It should last for about 3-4 days. Keep in mind that the potatoes may absorb some of the dressing, so you might want to add a splash of olive oil or vinegar when serving leftovers.

Reheating

This salad is best served cold, so I recommend enjoying it straight from the fridge. If you prefer it warm, you can gently reheat the potatoes in the microwave, but be careful not to overheat them, as this can change the texture.

Frequently Asked Questions

• Can I make Greek Potato Salad in advance? Absolutely! This salad is perfect for making ahead of time as the flavors improve after a day in the fridge.
• What type of potatoes is best for this salad? Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold shape.
• Can I add protein to the salad? Yes! Grilled chicken or chickpeas are great options to make the salad more filling.
• Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free, making it a great option for those with gluten sensitivities.

Nutritional Info

This Greek Potato Salad contains approximately 250 calories per serving, depending on the specific quantities of olives and feta used. It typically offers about 7 grams of protein, 15 grams of fat, and 30 grams of carbohydrates, making it a balanced side dish rich in healthy fats and fiber.

Final Thoughts

If you’re looking to elevate your side dish game, this Greek Potato Salad is a must-try! Bursting with vibrant flavors from fresh herbs, tangy feta, and zesty olives, it’s not just a salad; it’s a celebration on your plate. Whether you’re hosting a summer barbecue or just craving something refreshing, Greek Potato Salad brings that Mediterranean flair that never fails to impress. Plus, it’s easy to whip up and even easier to enjoy. I hope you give this delightful dish a chance—it’s sure to become a favorite in your kitchen, just like it has in mine!

Greek Potato Salad

This Greek Potato Salad combines tender baby potatoes with tangy feta, briny olives, and fresh herbs, creating a refreshing dish that’s perfect for any occasion.

Prep Time
20 mins

Cook Time
20 mins

Total Time
1 hrs40 mins

Servings
Serves 6

Ingredients You’ll Need

• 2 pounds small, baby potatoes, washed
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, quartered and sliced

Instructions

1. Step 1
   1. Place the baby potatoes in a large pot with enough water to cover them. Add a pinch of salt and bring to a boil.
2. Step 2
   2. Cook the potatoes for 15-20 minutes until tender. Do not overcook.
3. Step 3
   3. Drain the potatoes and let cool slightly. Cut into halves or quarters.
4. Step 4
   4. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
5. Step 5
   5. Add the potatoes to the dressing and toss to coat.
6. Step 6
   6. Add olives, feta, red onion, parsley, dill, cherry tomatoes, and cucumber. Fold gently to mix.
7. Step 7
   7. Cover and chill in the refrigerator for at least 1 hour.
8. Step 8
   8. Toss before serving and garnish with additional parsley or dill if desired.

Important Information

Nutrition Facts

Per serving: ~350 calories. Based on a 2000 calorie diet.

Allergy Information

Always check labels for specific allergen information.