Greek Potato Salad is a refreshing Mediterranean-style side dish that brings together tender potatoes, creamy feta cheese, and briny olives tossed in a light olive oil vinaigrette. Unlike the classic mayo-based potato salad, this Greek version is lighter, tangier, and bursting with fresh herbs and sunshine flavors — perfect for picnics, BBQs, and healthy weeknight dinners.
Why You’ll Love This Greek Potato Salad
This salad is more than just a side dish — it’s a wholesome, flavor-packed addition to any meal.
- Fresh & Light: No heavy mayo, just a zesty olive oil dressing.
- Flavor Explosion: Feta, olives, herbs, and lemon combine for a true Mediterranean taste.
- Quick to Make: Ready in 30 minutes or less.
- Versatile: Great as a side for grilled meats or served as a main vegetarian dish.
- Perfect for Gatherings: Holds up well outdoors — ideal for picnics or potlucks.
Ingredients for Greek Potato Salad
Main Salad Ingredients
- 2 lbs baby or new potatoes (red or yellow)
- ½ cup crumbled feta cheese
- ½ cup pitted Kalamata olives, sliced
- ¼ cup finely chopped red onion (or green onions)
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- Salt and black pepper, to taste
Ingredient Notes (Substitutions & Healthy Swaps)
- Potatoes: Waxy potatoes (red, yellow, or new) hold their shape best. Avoid russet potatoes, which can crumble.
- Feta Cheese: Substitute with goat cheese or vegan feta for a dairy-free version.
- Olives: Kalamata are classic, but you can use green olives or capers for variety.
- Vinegar or Lemon: Lemon juice adds brightness; red wine vinegar adds a sharper tang.
- No Mustard? You can omit Dijon and add a pinch of garlic for more depth.
- Add Protein: Top with grilled chicken, shrimp, or chickpeas for a full meal.
Step-by-Step Instructions
Step 1 – Cook the Potatoes
Scrub potatoes and cut any large ones in half. Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for about 10–12 minutes, or until fork-tender but not mushy.
Drain and allow to cool slightly (you can run them under cold water to stop the cooking).
Step 2 – Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, oregano, salt, and pepper. Taste and adjust acidity or seasoning to your liking.
Step 3 – Assemble the Salad
In a large mixing bowl, combine cooked potatoes, olives, red onion, parsley, and dill. Pour dressing over the warm potatoes and toss gently to coat evenly.
Step 4 – Add the Feta
Once the salad cools slightly, sprinkle crumbled feta over the top. Gently fold to mix without breaking up the potatoes.
Step 5 – Chill or Serve
You can serve it warm, at room temperature, or chilled. For best flavor, let it sit for at least 15 minutes before serving so the dressing soaks into the potatoes.
Pro Tips for Success
- Dress While Warm: Warm potatoes absorb flavors more deeply.
- Balance the Acidity: Taste before serving — add a splash of lemon if needed.
- Use Quality Olive Oil: The flavor really shines through.
- Add Crunch: Sprinkle toasted pine nuts or cucumbers for texture.
- Make Ahead: This salad tastes even better after a few hours in the fridge.
- Season Lightly: Feta and olives are salty, so go easy on the salt at first.
Flavor Variations
- Greek Potato Salad with Cucumber & Tomato: Add diced cucumbers and cherry tomatoes for extra freshness.
- Lemon-Herb Potato Salad: Increase the lemon juice and add mint for a bright twist.
- Spicy Greek Potato Salad: Stir in a pinch of chili flakes or a spoon of harissa.
- Creamy Yogurt Dressing: Blend Greek yogurt with olive oil and lemon for a light creamy version.
- Roasted Potato Greek Salad: Roast potatoes for a crispy, caramelized edge.
Serving Suggestions
- Serve alongside grilled chicken souvlaki, lamb kebabs, or salmon.
- Pair with pita bread and hummus for a vegetarian Mediterranean platter.
- Great with a chilled glass of sparkling water, lemonade, or light white wine (optional).
Storage and Freezing Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Do Not Freeze: Potatoes lose their texture when frozen and thawed.
- Revive Before Serving: Add a drizzle of olive oil and a squeeze of lemon before serving leftovers.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Carbohydrates | 24g |
| Fat | 11g |
| Fiber | 3g |
| Sodium | 340mg |
(Values are approximate; based on 6 servings.)
Print
Greek Potato Salad with Feta and Olives
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A light and flavorful Greek Potato Salad with feta, olives, herbs, and olive oil dressing — perfect for summer picnics or Mediterranean dinners.
Ingredients
2 lbs baby potatoes
½ cup feta cheese, crumbled
½ cup Kalamata olives, sliced
¼ cup red onion, chopped
¼ cup fresh parsley, chopped
2 tbsp fresh dill
⅓ cup olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
Salt and pepper to taste
Instructions
1. Boil potatoes in salted water until tender.
2. Drain and cool slightly.
3. Whisk olive oil, vinegar or lemon juice, mustard, oregano, salt, and pepper.
4. Toss potatoes with olives, onions, and herbs.
5. Pour dressing over potatoes and combine.
6. Add feta and toss gently.
7. Serve warm or chilled.
Notes
Use waxy potatoes for best texture.
Add lemon zest for brightness.
Make ahead for enhanced flavor.
Vegan option: use dairy-free feta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
FAQ About Greek Potato Salad
What makes Greek Potato Salad different from traditional potato salad?
Greek potato salad skips the mayo and instead uses olive oil, vinegar, and herbs. It’s lighter, dairy-optional, and carries the signature Mediterranean flavors of feta, olives, and lemon.
Can I make Greek Potato Salad ahead of time?
Absolutely. It actually tastes better when prepared a few hours ahead, allowing the dressing to soak into the potatoes. Just refrigerate it and bring it to room temperature before serving.
What are the best potatoes for this recipe?
Use waxy potatoes like red, yellow, or fingerling. They hold their shape and have a creamy texture after boiling.
Can I make this salad vegan?
Yes! Omit or replace feta with vegan cheese and ensure Dijon mustard is vegan-friendly.
Can I serve it warm?
Definitely. It’s delicious warm, at room temperature, or chilled — that’s what makes it so versatile.
Final Thoughts
Greek Potato Salad with feta and olives brings the spirit of the Mediterranean straight to your table — bright, tangy, and full of healthy goodness. Whether served at a family dinner, summer picnic, or weekday lunch, it’s the perfect blend of comfort and freshness.
Try it once, and it’ll become your new favorite potato salad recipe all year round!
