Greek Potato Salad

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Move over mayonnaise potato salad, this Greek Potato Salad recipe is going to be your new favorite way to enjoy potato salad! If you love Greek food and Mediterranean flavors, you will love this fun twist on traditional potato salad.

This Greek Potato Salad Recipe is healthy, fresh, and packed with vibrant flavors. The combination of juicy olives, briny capers, thinly sliced red onion, fresh herbs, and lots of salty crumbled feta cheese really give this salad a delicious kick.

Plus, when you prep this salad up to 24 hours in advance it allows the flavors to marry and get even more delicious. Since it’s so easy to make ahead it’s an ideal dish for any gathering. 

And, be sure to check out these helpful How To Boil Potatoes and How Long To Boil Potatoes for Potato Salad posts for all the info you need to cook up perfect potatoes for using in this recipe.

Because this Greek Potato Salad is fresh, flavorful, and made without mayo, it’s ideal for packing on picnics, bringing to outdoor potlucks, and serving at barbecues. Basically, it’s the best summer recipe ever!

Why Make This Recipe

• It’s Quick and Easy – Simply boil the potatoes and toss them with the ingredients and dressing.  
• Make Ahead – Prepare the Greek style potato salad with potatoes up to 24 hours in advance.  
• No Mayonnaise – No mayo makes this lighter potato salad the perfect salad for picnics and BBQs.  
• It’s Diet Friendly – Although not low in carbs, this healthy potato salad is gluten free, vegetarian, and you can skip the cheese and make it vegan.

Ingredient Notes

For the salad: 

• Baby Potatoes – Use any color of baby potatoes. Smaller potatoes can be halved. Larger potatoes should be cut into quarters. 
• Kalamata Olives – Look for pitted olives and always check them to ensure all pits have been removed. 
• Capers – These briney berries add a salty, tart flavor. 
• Onion – Thinly slice a medium red onion. You can also use shallot or sweet onion. 
• Fresh Herbs – Fresh dill and parsley add a bright flavor and color to the potato salad. 
• Lemon – cut a fresh lemon into quarters.
• Feta Cheese – Look for crumbled feta or use a knife to break block feta into bite-sized pieces. 

For the Greek dressing:

• Olive Oil – This is a great time to break out your fancy extra virgin olive oil. 
• Lemon juice – Fresh squeezed lemon juice will have the best flavor. 
• Dijon Mustard – Use Dijon or whole grain mustard to add depth of flavor. 
• Garlic – Fresh cloves, peeled and minced, are more flavorful than bottled garlic. Add more if you prefer a lot of garlic. 
• Salt and Pepper – Season with sea salt or kosher salt and freshly ground black pepper. 

Ready to learn how to make this Greek Potato Salad recipe? Gather up your ingredients, and I will show you…

How To Make Greek Potato Salad Recipe

Get the complete ingredients list and instructions from the recipe card below.

1. Bring a large pot of salted water to a rolling boil. Add potatoes and cook for 15 minutes or until easily pierced with a fork. 
2. Combine the olives, capers, onions, herbs, lemons, and feta cheese in a salad bowl. 
3. To make the dressing, combine olive oil, lemon juice, dijon, garlic, salt, and pepper in a jar. Place the lid on tight and shake well to combine. Set aside.
4. When the potatoes are done, drain in a colander and rinse with cold water to stop the cooking process. 
5. Slice the potatoes in half or quarters and add to the salad bowl. 
6. Pour the dressing over the potatoes and other ingredients and toss gently. Taste and adjust seasoning to your liking.
7. Serve immediately or chill until ready to serve. 

Pro Tips

• Slice kalamata olives in half lengthwise. 
• Slice the red onion as thin as possible, and it won’t be as sharp in the mouth.
• Cut smaller potatoes in half. For larger potatoes, you may want to cut them into quarters. 
• Rinse the warm potatoes in cool water to stop the cooking process.
• Let the potatoes cool slightly before adding the other ingredients.
• Make the potato salad up to 24 hours in advance. 
• Potatoes will absorb the dressing. If it seems dry when serving, toss it with a little extra EVOO. 
• Eat the salad right away while the potatoes are still a little warm, or refrigerate for a few hours to let the flavors really come together. 

Delicious Variations

• Swap The Olives – I love kalamata olives, but you can also use big green olives. If you aren’t a fan of olives, you can leave them out. 
• Add More Veggies – Boost the flavor with roasted red peppers, sun dried tomatoes, or green onions. 
• Make it Spicy – Add a pinch or two of red pepper flakes to the dressing to make it zippy. 
• Swap The Herbs – Fresh mint, thyme or oregano will make wonderful substitutions or additions. 
• Make It Creamy – Add a little Greek Yogurt to the dressing to make a creamy potato salad.
• Add Eggs – Hard boiled eggs are a great addition to potato salads.

Prep And Storage

• Prep Ahead – The potatoes can be cooked up to 24 hours in advance and stored in the fridge. 
• Store – Store leftover potato salad in the refrigerator in an airtight container for up to 5 days.
• Freeze – Freezing potato salad is not recommended. 

FAQs

More Recipes You May Like

• Red Potato Salad.
• Instant Pot Potato Salad.
• Caprese Pasta Salad.
• Dill Pickle Pasta Salad.

Serving Suggestions

• Air Fryer Greek Chicken.
• Grilled Lamb Kabobs.
• Air Fryer Whole Chicken.
• Easy Air Fryer Falafels.

More Greek Recipes

• Instant Pot Lamb Stew.
• Loaded Greek Fries.
• Easy Greek Seasoning.
• Mediterranean Instant Pot Chicken and Potatoes.

Weight Watchers Points

There are 9 Blue Plan SmartPoints in one serving of this.

Thank you for reading my Greek potato salad post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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