Greek potato salad made with a refreshing herby and lemony dressing. Tossed with Kalamata olives, cucumbers, parsley, and feta cheese.
Greek cuisine is one of my favorites. I love the tangy flavors from the lemons and the aromatic and fresh flavors from the herbs.
I don't eat potato salad routinely but I just might, because this Greek potato salad is beyond good! The potatoes are coated with a light olive oil dressing instead of heavy mayonnaise.
It's a great side dish for any day of the week or for summer barbeques, picnics, and parties.
Why You'll Love This Recipe
This salad is zingy and full of textures.
The combination of the herbs, oregano, dill, parsley, and lemon create a delicious and fragrant dressing.
The potatoes are cooked just until tender for a smooth texture that's not mushy. Paired with cucumbers and onions for crunch, and feta cheese for creaminess, this is my new favorite potato salad and you'll love it too!
Ingredients & Substitutions
- Baby potatoes- I like using a medley of baby potatoes since they are bite sized and have a mix of colors. They are also known as "new" potatoes. Use waxy potatoes like red or fingerling potatoes. We want the potatoes to stay firm; avoid starchy potatoes like russets.
- Red onion- for a zippy flavor, texture and bright color. Shallots can be substituted.
- Kalamata olives- or use your favorite olives- black or green.
- Cucumber- or cherry tomatoes.
- Feta cheese- provides creaminess and saltiness. A must in Greek cuisine!
- Olive oil- extra virgin, use the highest quality you can find.
- Lemon- fresh lemon juiced and zested. Don't use bottled.
- Red wine vinegar- white wine or apple cider vinegar will work.
- Garlic- fresh is best, but granulated will do too.
- Parsley- or try fresh oregano, dill, rosemary, thyme, or mint.
- Dried dill and oregano- use ½ teaspoon dried or 2 teaspoon fresh.
How to Make this Delicious Salad
- Boil the potatoes in salted water until just tender. Mine took 10 minutes. Drain and set aside.
- Mix the dressing and toss it with the potatoes and remaining ingredients. Serve warm, at room temperature, or chilled!
- Cut the larger baby potatoes in half so they cook evenly.
- Don't overcook the potatoes. The potatoes are cooked when you can insert a fork into them with a little pressure. Check for doneness around 10 minutes.
- Salt and pepper to taste. Remember, the olives and feta cheese are pretty salty.
- Let the salad sit for a few hours so the flavors get some cuddle time.
- Eat the potato with a little bit of everything. Put the potato, red onion, olive, cucumber, and feta cheese all on a fork! The combination is unreal.
What to serve Greek potato salad with?
Any main entrée will go well with this salad. Try grilled chicken, steak, or seafood.
How to store leftover Greek potato salad?
Store leftovers in the fridge for up to 3 days.
Other Side Dishes You'll Love
- Mexican Corn Salad
- Maple Soy Brussels Sprouts
- Prosciutto Melon Skewers
- Green Beans with Shiitake Mushrooms
Greek Potato Salad
- 1 lb baby potatoes medley
- ¼ red onion thinly sliced
- ⅓ cup Kalamata olives halved
- ⅓ cup cucumber sliced
- 2 oz feta cheese crumbled
- 2 tablespoon extra virgin olive oil
- 1 lemon juiced and zested
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1 tablespoon fresh parsley chopped
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- salt and pepper to taste
- Cut larger potatoes in half so all the potatoes are roughly the same size. Add potatoes to a pot and cover with water and a generous amount of salt. Boil the potatoes for 10 minutes or until just tender. Drain and set aside.
- Mix the ingredients for the dressing in a large bowl and toss in the potatoes and remaining ingredients. Serve warm, at room temperature or chilled.
- Adjust the lemon juice, salt and pepper to your taste.
- Apple cider vinegar or white wine vinegar can be substituted for red wine vinegar.
- 2 teaspoon of fresh dill and oregano can be substituted for dried.