Greek Potato Salad

If you’re tired of the same old mayo-based potato salad, this Greek Potato Salad is about to shake things up—in the best way. It’s light, fresh, and bursting with bold Mediterranean flavors. Think juicy cherry tomatoes, crisp cucumber, salty Kalamata olives, and creamy feta all tossed with tender red potatoes and a zesty lemon-oregano dressing. It’s the kind of salad that holds its own at any barbecue, potluck, or weekday dinner table.

What I love most about this dish is how versatile it is. You can serve it warm, at room temp, or straight from the fridge—whatever suits the moment. It pairs beautifully with grilled meats, seafood, or even on its own for a satisfying vegetarian meal.

I’ve always been a huge fan of Greek salad—it’s my go-to whenever I want something crisp, tangy, and satisfying. One day, I thought, why not turn those flavors into a potato salad? The result was even better than I imagined. You still get all the bright, briny, herby goodness, but with hearty red potatoes to soak it all up. It’s the perfect mash-up of comfort food and fresh summer flavor.

Why You’ll Love This Recipe

• Greek salad vibes, but heartier: All the bold, briny flavors you love in a Greek salad, with the comforting addition of tender red potatoes.
• No mayonnaise required: This potato salad is tossed in a bright, zesty lemon and olive oil dressing that’s light, fresh, and perfect for warm weather.
• Perfect for any occasion: Serve it warm, room temp, or chilled. It’s a crowd-pleaser at picnics, potlucks, BBQs, or as a make-ahead lunch.
• Easy to prep: Boil the potatoes, chop the veggies, whisk the dressing—done! No fancy steps or hard-to-find ingredients.
• Packed with texture and flavor: Creamy potatoes, crunchy cucumber, juicy tomatoes, salty olives, and crumbly feta all in one bite? Yes, please!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Red baby potatoes: These hold their shape well after boiling and have a creamy texture. No need to peel—just halve and go!
• Cucumber: I like to use English cucumber for fewer seeds and thinner skin.
• Cherry tomatoes: Halving them helps the dressing soak in better and makes the salad easier to eat.
• Kalamata olives: Their salty, briny flavor really gives this salad its Greek flair. Slice them to spread the flavor throughout.
• Feta cheese: Crumble it yourself from a block for the best texture and taste.
• Red onion: A little goes a long way. Dice it finely for flavor in every bite without overpowering the salad.
• Fresh parsley: Totally optional, but it gives a nice pop of color and a bit of extra freshness.
• Extra virgin olive oil: Use a good quality one here—it’s the base of the dressing and really makes a difference.
• Fresh lemon juice: Freshly squeezed is always best!
• Lemon zest: Adds extra citrusy zing and brings out the lemon flavor in the dressing.
• Dried oregano: A classic Greek herb that ties all the flavors together.
• Garlic: Just two cloves give the dressing a punchy kick. Mince it finely so it blends well.
• Salt and black pepper: Season to taste. Don’t forget the feta and olives are salty, so go easy at first!

How to Make Greek Potato Salad

• Step One: Place red potatoes in a large pot of cold, salted water. Bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes, or until just fork-tender but not falling apart. Drain and let cool slightly.
• Step Two: In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, and garlic—season with salt and pepper.
• Step Three: In a large bowl, toss together the cooked potatoes, cucumber, olives, tomatoes, red onion, and feta. Pour the dressing over and toss gently until everything is well coated. Garnish with fresh parsley, if using.
• Step Four: Serve warm, at room temp, or chilled.

What to Serve With It

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This Greek Potato Salad pairs beautifully with all kinds of mains, especially anything off the grill. Here are some tasty ideas to round out your meal:

• Grilled chicken or souvlaki: The lemony dressing and feta are a perfect match for smoky, chargrilled meats.
• Burgers or sausages: A fresh, mayo-free side that balances out heavier BBQ fare.
• Grilled or baked salmon: The bold Mediterranean flavors complement the richness of the fish.
• Lamb chops or meatballs: Lean into the Greek theme with something a little more traditional.
• Pita bread and hummus: Keep it light and simple with a mezze-style spread.
• Falafel or veggie skewers: Great for a vegetarian option that still feels hearty and satisfying.

Variations and Substitutions

• Swap the potatoes: If you don’t have red baby potatoes, fingerling potatoes work just as well. I used mini Yukon Gold potatoes when testing the recipe, and they did not hold their shape well. It made a creamy version of the salad. 
• Use a different cheese: Not a fan of feta? Try crumbled goat cheese for a creamier texture or even a bit of shredded mozzarella for something milder.
• Add some protein: Turn it into a main dish by adding grilled chicken, shrimp, or chickpeas for a plant-based boost.
• Make it dairy-free: Simply skip the feta or use a dairy-free alternative to keep the salad vegan.
• Add more veggies: Bell peppers, artichoke hearts, or even avocado can add even more color and texture.
• Change up the fresh herbs: No parsley? Fresh dill or basil also pairs wonderfully with the Mediterranean flavors. You can also garnish with green onions.
• Use red wine vinegar instead of lemon: For a slightly different tang, swap the lemon juice and zest with red wine vinegar. It gives the dressing a bolder, more traditional Greek flavor.
• Try a vinaigrette shortcut: Short on time? A store-bought Greek vinaigrette can work in a pinch—just go for one with simple, clean ingredients.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get better as they sit, making it a great make-ahead option.

If you’re prepping in advance, you can wait to add the feta until just before serving to keep it nice and crumbly. Give the salad a gentle toss before serving, as some of the dressing may have settled to the bottom.

Freezing is not recommended for this recipe. The potatoes can become mealy, and the fresh veggies and feta don’t hold up well once thawed. It’s best enjoyed fresh or within a few days.

Recipe Tips and Tricks

• Start potatoes in cold water: This helps them cook evenly and prevents the outsides from becoming mushy before the insides are fully cooked.
• Don’t overcook the potatoes: You want them fork-tender, not falling apart. Keep an eye on them and check early.
• Let the potatoes cool slightly: Warm (not hot) potatoes soak up the dressing best without turning the salad into mush.
• Use fresh lemon juice and zest: Bottled lemon juice doesn’t have the same bright, fresh flavor. The zest adds an extra citrus punch!
• Taste and adjust seasoning: The saltiness of feta and olives can vary, so give it a taste before adding extra salt.
• Make it ahead: This salad tastes even better after a few hours in the fridge. It gives the flavors time to mingle.

Potato Salad Recipes

• Dutch Potato Salad
• Ranch Potato Salad
• Herb Potato Salad
• Cheese Potato Salad
• Curried Potato Salad
• Dill Pickle Potato Salad

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