Forget Bland: This Greek Potato Salad is a Mediterranean Dream
Let’s be honest. When you hear “potato salad,” your mind probably jumps to a heavy, gloopy, mayo-drenched bowl at a summer picnic. It’s fine, but it’s never really exciting.
I was right there with you, usually skipping it for something else on the table. That all changed when I discovered this twist on the classic.
This Greek Potato Salad is the complete opposite. It’s light, zesty, and packed with fresh, crunchy vegetables and salty feta. It’s the kind of side dish that steals the show and has everyone asking for the recipe.
It’s simple to make, full of incredible textures, and held together by a bright lemon-herb vinaigrette instead of heavy mayonnaise. This recipe will completely change how you think about potato salad.
What You’ll Need
Here’s everything you’ll need to assemble this amazing salad. I’ve split the list into two parts for the salad itself and the simple vinaigrette that brings it all together.
For the Salad
- 2 pounds Yukon Gold potatoes, scrubbed and cubed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
For the Lemon-Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Required Tools
You won’t need any fancy gadgets for this recipe. Just your basic kitchen essentials will do the trick.
- Large pot (for boiling potatoes)
- Colander
- Large mixing bowl
- Small bowl or jar (for the dressing)
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
How to Make Greek Potato Salad
Making this salad is a straightforward process. Just follow these simple steps for a perfect result every time.
Step 1: Place the cubed potatoes in a large pot and cover them with cold, salted water by about an inch. Bring the water to a boil.
Step 2: Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them into mush.
Step 3: While the potatoes are cooking, prepare your dressing. In a small bowl or a jar with a lid, combine the olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk or shake until it’s well combined.
Step 4: Drain the cooked potatoes in a colander and let them cool for just a few minutes. You want them warm, not hot.
Step 5: Transfer the warm potatoes to a large mixing bowl. Pour about half of the vinaigrette over them and toss gently. Letting the warm potatoes soak up the dressing is a key flavor step.
Step 6: Let the potatoes cool for another 15-20 minutes. Then, add the diced cucumber, halved cherry tomatoes, Kalamata olives, and thinly sliced red onion to the bowl.
Step 7: Add the crumbled feta and fresh dill. Pour the remaining dressing over everything and toss gently until all the ingredients are evenly coated.
Step 8: For the best flavor, cover the salad and let it marinate in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully.
Pro Tips
I’ve made this recipe countless times, and I’ve picked up a few tricks along the way. These tips will help you nail it on your first try.
- Dress Potatoes While Warm: This is my most important tip. Warm potatoes act like a sponge and will soak up the vinaigrette, making the entire salad more flavorful from the inside out. Don’t skip this.
- Tame the Onion: If you find the bite of raw red onion too strong, you can mellow it out. Simply soak the thin slices in a bowl of cold water for about 10 minutes, then drain well before adding them to the salad.
- Choose the Right Potato: Waxy potatoes like Yukon Golds or red potatoes are your best friend here. They hold their shape well after boiling and won’t fall apart like starchy Russet potatoes.
- Don’t Skimp on Quality: Since the ingredients are simple, their quality shines through. Use a good quality extra virgin olive oil and feta cheese packed in brine for the best, most authentic flavor.
Substitutions and Variations
One of the great things about this salad is how flexible it is. You can easily tweak it to fit your taste or use what you have on hand.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Feta Cheese | Goat cheese or vegan feta | Goat cheese adds a tangier flavor. |
| Yukon Gold Potatoes | Red potatoes or baby potatoes | Both hold their shape well. |
| Fresh Dill | Fresh parsley or mint | Changes the flavor profile slightly. |
| Add-in Idea | Chickpeas or bell peppers | Adds extra protein, fiber, and crunch. |
| Add-in Idea | Grilled chicken or shrimp | Turns the salad into a full meal. |
Make-Ahead Tips
This salad is perfect for prepping ahead of time, which is great for parties or meal prep.
You can boil the potatoes and make the vinaigrette up to two days in advance. Store them in separate airtight containers in the refrigerator.
You can also chop the cucumber, tomatoes, and onion a day ahead. When you’re ready to serve, just combine everything, toss with the dressing, and let it marinate.
Nutritional Breakdown and Diet Swaps
This salad is naturally gluten-free and much lighter than traditional potato salad. Here’s a quick look at how to adjust it for different dietary needs.
| Dietary Need | Easy Swap | Result |
|---|---|---|
| Vegan/Dairy-Free | Use a plant-based feta cheese | Makes the entire dish vegan. |
| Low-Carb | Swap potatoes for boiled cauliflower florets | A lighter, keto-friendly version. |
| Nut-Free | This recipe is naturally nut-free! | No changes are needed. |
*Nutritional information is an estimate. A serving of this salad is approximately 350 calories, with healthy fats from olive oil and protein from feta cheese.
Meal Pairing and Efficiency
This salad is a fantastic side dish for almost any main course, especially grilled foods.
- Pairing Suggestions: Serve it alongside grilled chicken souvlaki, lamb burgers, baked salmon, or a simple steak. It’s the perfect companion for any barbecue or potluck.
- Time-Saving Tips: To be efficient, chop all your vegetables and whisk together the dressing while the potatoes are boiling. By the time they are cooked and cooled, you’ll be ready to assemble everything in minutes.
Leftovers and Storage
Leftover Greek Potato Salad stores wonderfully. Keep it in an airtight container in the refrigerator for up to 4 days.
The flavors actually get better the next day as they continue to meld. The cucumber might release a little water, but a quick stir will fix it right up. I do not recommend freezing this salad.
Frequently Asked Questions
Q1. Do I have to peel the potatoes?
Ans: Not at all! The skin on Yukon Gold or red potatoes is thin and adds a nice texture and extra nutrients. Just be sure to scrub them well before cooking.
Q2. Can I use a different kind of olive?
Ans: Absolutely. While Kalamata olives are classic for Greek dishes, you could use black olives or any other variety you enjoy. The flavor will be slightly different but still delicious.
Q3. My salad seems a little dry after sitting. What can I do?
Ans: The potatoes can sometimes absorb a lot of the dressing. Simply whisk together a little extra lemon juice and olive oil and toss it with the salad right before serving to liven it up.
Q4. Can I use dried herbs instead of fresh?
Ans: You can, but fresh dill really makes a big difference in this recipe. If you must use dried, use about 1 tablespoon of dried dill instead of the 1/4 cup of fresh.
Wrapping Up
This Greek Potato Salad is more than just a side dish; it’s a fresh, flavorful experience that will brighten up any meal. It’s proof that potato salad can be exciting, healthy, and incredibly satisfying.
Give this recipe a try for your next gathering or just for a delicious weeknight side. I am confident it will become a new favorite in your home.
I’d love to hear how it turns out for you! Drop a comment below with your experience or any questions you might have. Enjoy!
