Greek Potato Salad

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This Greek Potato Salad is a fresh, mayo-free twist on the classic—packed with tender potatoes, feta, olives, and a zesty lemon dressing. Perfect for summer!

Course Salads

Cuisine Greek

Keyword potato salad

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 328kcal

Author Stacie Vaughan

Ingredients

3 lbs red baby potatoes halved
1 ½ cups cucumber chopped
1 pint cherry tomatoes halved
¾ cup Kalamata olives sliced
¾ cup crumbled feta cheese
½ cup red onion diced
chopped fresh parsley for garnish, optional

Dressing

½ cup extra virgin olive oil
6 tbsp fresh lemon juice
zest of 1 lemon
2 tsp dried oregano
2 cloves garlic minced
Salt and pepper to taste

US Customary - Metric

Instructions

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.
In a bowl, whisk the olive oil, lemon juice, lemon zest, oregano, and garlic—season with salt and pepper.
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.
Serve warm, at room temp, or chilled.

Notes

For the best texture, use red baby potatoes or another waxy variety that holds its shape after boiling.
Let the potatoes cool slightly before adding the dressing so they absorb more flavor without becoming mushy.
Fresh lemon juice and zest add the brightest flavor, but you can substitute red wine vinegar for a tangier twist.
Crumble feta from a block for the best texture and taste—it’s creamier than the pre-crumbled kind.
This salad can be made ahead and tastes even better after a few hours in the fridge.
Not recommended for freezing, as the potatoes and veggies don’t hold up well once thawed.

Nutrition