There’s something irresistibly comforting about a dish that’s simple, colorful, and bursting with fresh flavors—and Greek Potato Salad delivers exactly that. Unlike traditional creamy potato salads, this Mediterranean version feels light, bright, and refreshing. It’s a perfect match for warm weather, picnics, grilled mains, or even as a quick make-ahead lunch.
What makes this salad stand out is its balance: tender potatoes meet crisp vegetables, briny olives, fragrant herbs, and a tangy vinaigrette that ties everything together. The result is a salad that feels both wholesome and vibrant, satisfying without being heavy. Whether you’re hosting friends or prepping meals for the week, this dish brings both flavor and versatility to the table.
Recipe Overview
This Greek Potato Salad combines boiled potatoes with fresh vegetables, olives, and herbs, all tossed in a zesty olive oil and red wine vinegar dressing. It’s hearty enough to serve as a side or light main, and it can be made ahead—making it an ideal dish for gatherings or meal prep routines.
Ingredients & Instructions
Ingredients
- 1 kg potatoes, peeled and cubed
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ⅓ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt & pepper, to taste
- 100 g feta cheese, crumbled (optional)
Instructions (with helpful tips)
1. Cook the Potatoes
Boil peeled, cubed potatoes in salted water until tender but still firm enough to hold their shape. Drain and allow them to cool slightly so they can absorb the dressing without breaking apart.
Tip: Use waxy potatoes (Yukon Gold or red potatoes) for best shape retention.
2. Prepare the Dressing
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. This base gives the salad its signature brightness and tang.
3. Combine Warm Potatoes with Dressing
Add the warm potatoes directly into the bowl and toss gently. Warm potatoes absorb flavors better, allowing the dressing to soak in beautifully.
4. Add the Vegetables & Herbs
Stir in red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill. Mix carefully to avoid breaking the potatoes while keeping the salad vibrant and evenly mixed.
5. Add the Feta
If using, fold in the crumbled feta. Adding it last keeps the pieces more intact and prevents the salad from becoming cloudy.
6. Chill & Rest
Cover the bowl and refrigerate for at least 1 hour. This step allows the flavors to meld, making the salad more delicious over time.
7. Final Taste & Garnish
Before serving, taste and adjust seasoning if needed. Add a sprinkle of fresh herbs for extra brightness.
Cooking Tips & Variations
1. Add Crunch
A handful of chopped celery, bell pepper, or radishes can add a refreshing crunch.
2. Make It Creamier
Stir in a spoonful of Greek yogurt or mayo along with the dressing to add creaminess while staying true to the Mediterranean theme.
3. Make It Vegan
Skip the feta or replace it with a vegan feta alternative.
4. Add Protein
Turn it into a meal with grilled chicken, tuna, or chickpeas.
5. Punch Up the Flavor
A squeeze of lemon juice or a pinch of oregano enhances the Greek flavors even more.
Storage & Serving Suggestions
Storage
- Keeps well in the refrigerator for 2–3 days.
- The flavors deepen over time, making it great for meal prep.
- Store in an airtight container to keep vegetables crisp.
Serving Ideas
- Serve chilled alongside grilled fish, chicken, or kebabs.
- Add to a mezze platter with hummus, pita, and roasted vegetables.
- Bring it to picnics or potlucks—it travels well and doesn’t wilt quickly.
This Greek Potato Salad brings together fresh ingredients, bold yet balanced flavors, and a wonderfully satisfying texture. It’s easy to prepare, customizable, and works with a wide range of meals. Whether for everyday eating or special gatherings, it delivers consistency and bright Mediterranean character every time.
FAQs
1. Can I make this salad ahead of time?
Yes—it’s best when chilled for a few hours, making it ideal for prepping early.
2. Can I use regular potatoes instead of waxy ones?
Yes, but be gentle when mixing; they may break more easily.
3. Should I peel the potatoes?
Peeling is recommended for this recipe, but leaving the skin on works fine with thin-skinned varieties.
4. Can I substitute the dressing?
A lemon-oregano vinaigrette or a tahini-lemon dressing also works beautifully.
5. How do I reduce the sharpness of raw onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it.