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Greek Potato Salad

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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.

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

  1. Wash and boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
  2. Cut the warm potatoes into bite-sized chunks and place them in a large bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and black pepper to make the dressing.
  4. Pour the dressing over the warm potatoes and toss gently to coat.
  5. Add the red onion, olives, tomatoes, cucumber, and parsley to the bowl and mix well.
  6. Top with crumbled feta cheese and give the salad one final gentle toss.
  7. 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

Find it online: https://thefamilycooking.com/greek-potato-salad/