Why You’ll Love This Recipe
This Greek Potato Salad is fresh, tangy, and bursting with Mediterranean flavor. It’s incredibly easy to make and perfect for warm weather, potlucks, or as a side to grilled meats. Since it’s mayo-free, it travels well and can sit out at room temperature longer than traditional creamy potato salads. It’s also naturally gluten-free and can be made vegetarian or vegan with simple tweaks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or red potatoes
- Extra virgin olive oil
- Fresh lemon juice
- Garlic, minced
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Cherry tomatoes, halved
- Cucumber, diced
- Crumbled feta cheese
- Fresh parsley, chopped
- Dried oregano
- Salt and black pepper to taste
Directions
- Wash and boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Cut the warm potatoes into bite-sized chunks and place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and black pepper.
- Pour the dressing over the warm potatoes and toss gently to coat.
- Add the red onion, olives, tomatoes, cucumber, and parsley to the bowl and mix well.
- Top with crumbled feta cheese and give the salad one final gentle toss.
- Let the salad rest for about 10 minutes before serving to allow the flavors to blend.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Make it vegan by omitting the feta or replacing it with a dairy-free version.
- Add chopped fresh dill or mint for a unique herbal note.
- Use green olives or capers if you prefer a different kind of briny flavor.
- Toss in some chopped boiled eggs for extra protein.
- Try it with roasted potatoes instead of boiled for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best enjoyed cold or at room temperature. There’s no need to reheat. Before serving again, give it a quick toss and refresh with a splash of olive oil or lemon juice if needed.
FAQs
Can I make this potato salad ahead of time?
Yes, it’s actually better if made a few hours ahead to allow the flavors to blend. Just refrigerate and stir before serving.
Do I need to peel the potatoes?
Peeling is optional. Thin-skinned potatoes like Yukon Golds or red potatoes work well with the skin on.
Can I use a different type of potato?
Yes, just choose a waxy variety that holds its shape well when boiled.
Is this potato salad served warm or cold?
It can be served warm, room temperature, or chilled — it tastes great either way.
What can I serve with Greek Potato Salad?
It pairs perfectly with grilled meats, seafood, or vegetarian mains like stuffed peppers or falafel.
How do I keep the salad from getting soggy?
Make sure the potatoes are well-drained and slightly cooled before adding the dressing.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
How long can it sit out at room temperature?
Because it’s mayo-free, it can sit out for up to 2 hours safely.
Can I add protein to this salad?
Definitely — grilled chicken, chickpeas, or tuna are great additions to turn it into a main dish.
Conclusion
Greek Potato Salad brings a fresh, Mediterranean twist to a classic dish. With its bold flavors, crisp vegetables, and tangy lemon-olive oil dressing, it’s a perfect side for just about any occasion. Easy to prepare and even easier to enjoy, this salad is sure to become a staple in your recipe rotation.
PrintGreek Potato Salad
Greek Potato Salad is a light, mayo-free Mediterranean twist on the classic, made with olive oil, lemon juice, fresh herbs, and veggies like tomatoes, cucumber, and olives. Topped with feta, it’s a fresh and flavorful side perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 2 pounds Yukon Gold or red potatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Wash and boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Cut the warm potatoes into bite-sized chunks and place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the warm potatoes and toss gently to coat.
- Add the red onion, olives, tomatoes, cucumber, and parsley to the bowl and mix well.
- Top with crumbled feta cheese and give the salad one final gentle toss.
- Let the salad rest for about 10 minutes before serving to allow the flavors to blend.
Notes
- Use thin-skinned potatoes to skip peeling for added texture and nutrition.
- Letting the salad sit before serving helps the flavors develop.
- For a vegan version, omit or replace the feta with a plant-based alternative.
- Serve cold, at room temperature, or slightly warm—it’s delicious any way.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
