Put a spin on your classic potato salad with this Greek Potato Salad recipe! Light, tangy, flavorful, and packed with potatoes and veggies. Greek Potato Salad will bring fun and flair to your next BBQ, luncheon, or Saturday afternoon. Serve it as an appetizer, side, or a delicious lunch option.
Serve this Greek Potato Salad alongside our juicy Grilled Chicken Kebabs with Vegetables or Italian Wedding Soup. With our flavor packed Greek Flatbread appetizer, or a side of light Lemon Couscous Salad for a myriad of mediterranean flavors!
Greek Potato Salad
This Greek Potato Salad is packed with your favorite bold Mediterranean flavors. Salty feta cheese, Kalamata and Castelvetrano olives (we like to include both for double the flavor), sharp red onion, sweet red bell peppers, a refreshing burst of mint, warm potatoes, all drizzled with our tangy, citrusy Greek dressing.
This isn’t your grandmother’s potato salad, that’s for sure! This dish can be served as a side to tender, juicy chicken, or serve it at a potluck or BBQ to shake up the traditional flavors brought to the table.
Everyone will be clammerin for your recipe and it couldn’t be easier to make! You can even make the dressing ahead of time to save yourself time during the prep work!
How To Make Greek Potato Salad
For the Dressing:
- In a mason jar or sealable container, combine the red wine vinegar, olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Shake until well mixed. Set aside.
For the salad:
- Bring a pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes or until they are tender but not too soft. Drain and rinse with cool water.
- Transfer the slightly cooled potatoes to a large mixing bowl. Add the feta cheese, diced bell pepper, sliced red onion, Kalamata and Castelvetrano olives, mint, oregano, and parsley. Gently toss to combine.
- Pour the dressing over the salad and stir to combine. Allow the salad to cool in the refrigerator for at least an hour before serving.
- Serve chilled or at room temperature with extra dressing, fresh mint, fresh oregano, fresh parsley, or lemon wedges as a garnish and enjoy!
Tips and Variations
- The dressing is our Greek Salad Dressing, but feel free to use your favorite.
- Don’t let the potatoes get so soft that they can be mashed. They should be slightly firm but still soft enough to eat. You don’t want them so soft that they fall apart when mixing with the other ingredients and dressing.
- Once the potatoes are boiled, briefly rinse them in cool (not cold) water to stop any further cooking. However, they do need to be somewhat warm to help absorb the dressing and the flavors of the other ingredients.
- Yellow or gold potatoes are best in this recipe. You may use small red potatoes if you already have them on hand but be careful when boiling as they will cook much faster than the larger potatoes.
- Try to cut potatoes into similar bite sized pieces to ensure they boil evenly.
Storage
Storage: Store any leftover Greek Potato Salad in an airtight container or tightly wrapped in plastic wrap in your refrigerator for 3 days.
We don’t recommend freezing this potato salad and there is no need to reheat.
More Of Our Favorite Potato Recipes (Salad and Otherwise):
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
For the Dressing:
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 garlic cloves, finely minced or pressed
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 ½ teaspoon(s) oregano
- 1 teaspoon(s) kosher salt
- ¼ teaspoon(s) ground black pepper
For the Salad:
- 2 pounds yellow, or gold potatoes, cut into bite-sized pieces
- 1 cup feta cheese, crumbled
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, halved
- ¼ cup Castelvetrano olives, halved
- 1 tablespoon mint, fresh, chopped
- 1 tablespoon oregano, fresh, chopped
- 1 tablespoon parsley, fresh, chopped
Instructions
For the Dressing:
- In a jar or sealable container, combine the vinegar, olive oil, garlic, lemon zest, lemon juice, oregano, salt and pepper. Shake until well mixed. Set aside.⅓ cup red wine vinegar⅓ cup extra virgin olive oil2 garlic cloves1 tablespoon lemon zest1 tablespoon lemon juice1 ½ teaspoon(s) oregano1 teaspoon(s) kosher salt¼ teaspoon(s) ground black pepper
For the salad:
- Place the potatoes into a pot of cold water, and cook for 12-15 minutes or until they are tender but not too soft. Drain and rinse with cool water.2 pounds yellow
- Transfer the potatoes to a large mixing bowl. Add the feta cheese, bell pepper, red onion, olives, mint, oregano, and parsley. Toss to combine.1 cup feta cheese1 red bell pepper½ red onion¼ cup Kalamata olives¼ cup Castelvetrano olives1 tablespoon mint1 tablespoon oregano1 tablespoon parsley
- Pour the dressing over the salad and stir to combine. Allow the salad to cool in the refrigerator for at least an hour before serving.
- Serve chilled or at room temperature with extra dressing, fresh mint, fresh oregano, fresh parsley or lemon wedges.
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