Greek Potato Salad Recipe
This Greek Potato Salad is a refreshing, mayo-free twist on a classic, featuring waxy potatoes tossed in a lemony olive oil vinaigrette with briny Kalamata olives, red onion, fresh herbs, and creamy feta cheese. It’s a crowd-pleasing side dish perfect for barbecues, picnics, mezze platters, or light meals. Served warm or at room temperature, it’s flavorful, healthy, and easy to make ahead.
Equipment
- Large pot (for boiling potatoes)
- Strainer/colander
- Large mixing bowl
- Small bowl or jar (for dressing)
- Sharp knife & cutting board
- Citrus juicer or reamer
- Serving platter or salad bowl
Ingredients
For the Salad:
- 2 pounds waxy potatoes (Yukon Gold, red, or fingerlings)
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, halved or sliced
- ½ cup feta cheese, crumbled
- 2 tablespoons capers (optional)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh dill or mint (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (or red wine vinegar)
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon sea salt (or to taste)
- ½ teaspoon sea salt (or to taste)
Instructions
- Boil the PotatoesScrub potatoes clean and cut larger ones in half. Place in a pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes or until just fork-tender. Drain and let cool slightly.
- Make the DressingIn a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, salt, and pepper until emulsified.
- Slice & Toss the PotatoesOnce potatoes are cool enough to handle but still warm, cut into thick slices or chunks. Transfer to a large bowl and toss with the dressing to coat evenly.
- Add FlavorAdd red onion, olives, and capers to the potatoes. Let sit for 10–15 minutes to soak in flavor.
- Finish & ServeJust before serving, gently fold in feta and chopped herbs. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Notes
- Make-Ahead Tip: You can prepare the salad up to 1 day in advance. Add herbs and feta just before serving for best freshness.
- Serving Temperature: Best served warm or at room temperature—not chilled.
- Vegan Option: Omit feta or substitute with plant-based feta or marinated tofu cubes.
- Storage: Store in an airtight container in the fridge for up to 3 days. Bring to room temp before serving.
- Add-Ins: Try cherry tomatoes, cucumber, grilled bell peppers, or chickpeas for added variety.
- Texture Tip: Always dress the potatoes while they’re still warm to help them absorb the flavor.