Experience a taste of the Mediterranean with our flavorful Greek potato salad recipe featuring Yukon Golds, red onion, olives, feta cheese and aromatic herbs.
Greek Potato Salad
Updated on Oct. 08, 2024
If you’re craving a vibrant dish that embodies the spirit of the Mediterranean, look no further than this Greek potato salad. The hearty spud side combines tender, perfectly cooked potatoes with the bright flavors of olives, herbs and tangy feta cheese. Unlike the heavy mayonnaise-based potato salads many are familiar with, this Greek version highlights the natural beauty of fresh ingredients, making it an ideal dish for barbecues, picnics or a light weeknight dinner.
With just a handful of ingredients, you can create a potato salad that bursts with flavor and color. The creamy potatoes serve as a canvas for the salty olives and crumbly feta, while fresh parsley and dill add an aromatic touch. Tossed in a zippy dressing of olive oil, red wine vinegar, mustard and spices, this potato salad is both satisfying and refreshing.
Ingredients for Greek Potato Salad
- Potatoes: We went with 10 medium Yukon golds here, but you could also use baby red potatoes or another waxy potato like fingerlings, if that’s what you have lying around.
- Red onion: Chopped red onion adds bold zesty flavor and a nice crunch to this salad.
- Olives: Greek olives lend a briny note and a textured pop. You’ll want to look for pitted olives so you don’t have to pit them by hand.
- Feta cheese: You can’t have a Greek potato salad without feta. We prefer whole blocks that you can crumble instead of packaged crumbles, which can be packed with preservatives.
- Herbs: Parsley and dill are classic herbs for potato salad. Bright, peppery and fresh, they impart lots of Mediterranean flavor to this creamy spud salad.
Dressing:
- Olive oil and vinegar: Olive oil and red wine vinegar form the base of this flavor-packed dressing.
- Mustard: Kicked-up Dijon mustard is a game-changer in this vinaigrette, making it thicker and emulsified.
- Garlic: Raw garlic is one of the best salad dressing ingredients around, but if you only have dried garlic powder or salt, you can use that too.
- Spices: You’ll also need dried oregano, salt and pepper to season the dressing.
Directions
Step 1: Cook the potatoes
Place the peeled and cubed potatoes in a Dutch oven and add water until they’re fully submerged. Add the salt, and bring the water to a boil. Reduce the heat and cook, uncovered, for 10 to 15 minutes or until the potatoes are fork-tender. Drain the water and transfer the potatoes to a large bowl.
Step 2: Make the salad
Add the chopped onions, chopped olives, crumbled feta, parsley and dill to the same bowl, tossing until the salad ingredients are well combined.
Step 3: Make the dressing
In a small bowl, whisk together the vinegar, mustard, garlic, oregano, salt and pepper, then slowly drizzle in the olive oil, continuing to whisk until a smooth dressing has formed. Drizzle the dressing over the potato mixture and toss to coat. Cover and refrigerate the salad until chilled, one to two hours.
Greek Potato Salad Variations
- Add sun-dried tomatoes: Thinly sliced sun-dried tomatoes would be so good in this salad, playing off the olives and onions, with sweet umami-laced flavors.
- Toss in some capers: Why have one briny ingredient when you can have two? Toss in some chopped capers if you have them on hand.
- Switch up the dressing: Although we love the red wine vinegar and mustardy dressing in this salad recipe, a creamy tzatziki dressing would be delish as well.
How to Store Greek Potato Salad
Although there’s no mayo in this potato salad, you’ll still want to store leftovers in a sealed airtight container and place them in the fridge until you’re ready for more.
How long does Greek potato salad last?
You can get three to four days out of Greek potato salad leftovers, but given the acidity in the dressing, the cheese and the fresh herbs, it’s really best to consume the rest within a day or two. The salad can start to break down and turn mushy or watery after that.
Can you freeze Greek potato salad?
Not really. Potato salad is best enjoyed fresh and in the few days after you make it. Freezing and thawing spud salad only results in a subpar flavor experience in the end.
Greek Potato Salad Tips
Should you rinse potatoes in cold water after boiling them for potato salad?
You can give them a quick cold rinse before boiling, as this helps remove excess starch, as does a warm rinse post-boil.
How do you keep potatoes from getting mushy in potato salad?
Don’t overcook your spuds! You want to be able to pierce them with a fork, but there should still be some firmness left. Overcooked, super soft potatoes will turn mushy faster, so try to undercook them by a minute during the boiling process.
Can you make this Greek potato salad recipe ahead of time?
You bet! But save the fresh herbs and crumbled feta for the finish, right before you’re about to serve the salad. This way everything will look—and taste—bright and fresh.
Easy Greek Potato Salad
Prep Time
15 min
Cook Time
15 min
Yield
12 servings
Ingredients
- 10 medium Yukon Gold potatoes, peeled and cubed
- 1/2 teaspoon salt
- 1 cup chopped red onion
- 3/4 cup pitted Greek olives, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons snipped fresh dill
- DRESSING:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Directions
- Place potatoes in a Dutch oven; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain. Transfer potatoes to a large bowl; stir in onion, olives, feta, parsley and dill.
- In a small bowl, whisk together vinegar, mustard, garlic, oregano, salt and pepper. Slowly drizzle in olive oil; whisk until combined. Drizzle dressing over potato mixture; toss to coat. Cover and refrigerate until chilled, 1-2 hours.
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