Greek Potato Salad Recipe

If you’re searching for a fresh, vibrant dish that brings a sunny Mediterranean breeze to your table, this Greek Potato Salad is an absolute must-try. Bursting with tender baby potatoes, juicy cherry tomatoes, briny Kalamata olives, and creamy feta, all tossed in a zesty lemon-oregano dressing, it’s a perfect balance of textures and flavors. Whether it’s for a picnic, a potluck, or a side to your favorite grilled meal, Greek Potato Salad invites you to enjoy the simple pleasures of wholesome, bright ingredients coming together in one joyful bowl.

this Recipe

Ingredients You’ll Need

These ingredients are straightforward yet crucial, each adding a unique texture, color, or flavor that elevates the dish. The mix of fresh herbs, tangy lemon, and salty feta makes this Greek Potato Salad truly sing.

• 2 lbs baby potatoes (Yukon gold or red): These tender, flavorful potatoes hold their shape beautifully and offer the perfect base for the salad.
• 1/2 cup cucumber, diced: Adds a refreshing crunch with a cool burst that balances the warmer flavors.
• 1/3 cup red onion, thinly sliced: Brings a mild sharpness and a lovely pop of color to the mix.
• 1/3 cup Kalamata olives, sliced: Provides rich, briny notes that give the salad its unmistakable Greek charm.
• 1/2 cup cherry tomatoes, halved: Sweet and juicy, they add both vibrancy and a slight acidity.
• 1/3 cup crumbled feta cheese: Creamy, salty, and a classic finishing touch for any Greek salad.
• 2 tbsp fresh parsley, chopped: For a burst of herbal brightness and color contrast.
• 1 tbsp fresh dill, chopped: Adds a subtle, aromatic touch that complements the lemon and oregano.
• 1/4 cup extra virgin olive oil: The foundation of the dressing, bringing richness and smoothness.
• 2 tbsp fresh lemon juice: Provides the perfect tang to brighten all the ingredients.
• 1 tsp lemon zest: Intensifies the lemon flavor with a fragrant burst of citrus oils.
• 1 tsp dried oregano: Classic herb that pairs beautifully with the potato and feta.
• 1 small garlic clove, finely minced: Offers a subtle kick of savory depth.
• Salt and black pepper, to taste: Essential seasonings that bring everything into harmony.

How to Make Greek Potato Salad

Step 1: Cook the Potatoes

Start by bringing a large pot of well-salted water to a boil. Add the halved baby potatoes and let them cook until they’re just fork-tender—this usually takes about 12 to 15 minutes. It’s important not to overcook them because you want the potatoes to hold up in the salad without becoming mushy. Once cooked, drain the potatoes and let them cool slightly so they remain warm but not hot. This warmth helps the dressing soak in beautifully.

Step 2: Prepare the Dressing

While the potatoes are cooling, whisk together the lemon-oregano dressing in a small bowl. Combine the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, minced garlic, salt, and black pepper. This dressing is the magic behind every bite of the Greek Potato Salad, bringing bright citrus notes and savory warmth that complement the fresh vegetables and potatoes perfectly.

Step 3: Toss the Potatoes with Dressing

Place the warm potatoes in a large mixing bowl and pour the dressing over them. Gently toss the potatoes to ensure every piece is well coated with that lemony, herby goodness. The warmth of the potatoes allows them to soak up the flavors of the dressing, making every bite delicious.

Step 4: Add Fresh Vegetables and Herbs

Next, add the diced cucumber, thinly sliced red onion, Kalamata olives, and halved cherry tomatoes to the bowl. Give them a light toss to combine without bruising the tomatoes. These fresh ingredients add crisp textures and bursts of color that really make the salad come alive.

Step 5: Finish with Feta and Fresh Herbs

Finally, fold in the crumbled feta cheese, chopped parsley, and dill just before serving. The creamy feta adds a beautiful, salty contrast to the tangy vegetables, while the fresh herbs provide an irresistible aroma and flavor boost. Taste the salad one last time and adjust the salt and pepper if needed.

How to Serve Greek Potato Salad

Garnishes

For a finishing touch, sprinkle an extra pinch of fresh parsley or dill on top to showcase that fresh herbal note. You can also add a few lemon wedges on the side for guests who love an extra squeeze of citrus brightness before digging in.

Side Dishes

Greek Potato Salad pairs wonderfully with grilled meats like lamb chops or chicken souvlaki, bringing a refreshing contrast to smoky flavors. It also works beautifully alongside seafood dishes or as part of a mezze spread featuring hummus, pita bread, and roasted vegetables.

Creative Ways to Present

If you want to impress your guests or just want to elevate a simple meal, serve the Greek Potato Salad in hollowed-out mini bell peppers or colorful tomatoes. Another idea is to layer the salad in a clear glass jar to showcase the vibrant colors, perfect for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

Any leftover Greek Potato Salad should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Just give it a gentle stir before serving as some ingredients might settle or separate slightly.

Freezing

Because of the fresh vegetables and delicate feta cheese, Greek Potato Salad is not recommended for freezing. The textures and creaminess can break down, impacting both flavor and consistency when thawed.

Reheating

This salad is best enjoyed cold or at room temperature, but if you prefer it slightly warm, allow it to come to room temperature out of the fridge for about 30 minutes. Avoid microwaving as it can soften the fresh vegetables too much and melt the feta, altering the intended fresh and crisp experience.

FAQs

Can I use other types of potatoes for Greek Potato Salad?

Absolutely! While baby Yukon gold or red potatoes work best for their firm texture and flavor, you can use other waxy potatoes. Avoid starchy potatoes like russets as they tend to fall apart when boiled.

Is Greek Potato Salad gluten free?

Yes, this dish is naturally gluten free as it contains no wheat or gluten ingredients, making it suitable for those with gluten sensitivities or celiac disease.

Can I make the Greek Potato Salad vegan?

Definitely! Simply omit the feta cheese or substitute it with a vegan cheese alternative or even roasted chickpeas for added texture.

What’s the best way to keep the salad from getting soggy?

Make sure not to overdress the salad initially. Toss the potatoes with some dressing while warm, then add the rest of the dressing and ingredients when serving or just before for freshest texture.

Can I add other vegetables to the Greek Potato Salad?

Yes, feel free to experiment by adding bell peppers, radishes, or even artichoke hearts to the salad for extra color and flavor variations.

Final Thoughts

This Greek Potato Salad is one of those recipes that feels like sunshine on a plate—fresh, vibrant, and so full of Mediterranean goodness. It’s straightforward to make but delivers on flavor in a big way. I encourage you to whip up this salad soon and enjoy how effortlessly it brightens up any meal, whether you’re hosting friends or simply treating yourself to something delicious.