This easy Greek Potato Salad is made with tender potatoes, Kalamata olives, feta cheese, red onion, fresh dill, parsley, and a bright lemon-herb dressing. Perfect for BBQs, picnics, and family dinners!
Introduction
Honestly, I love a good potato salad, but sometimes I want something a little fresher and lighter than the traditional creamy version. That’s exactly where this Greek Potato Salad comes in.
I usually make this when I’m serving grilled chicken, fish, or anything from the BBQ. The tender potatoes soak up the lemony dressing beautifully, while the Kalamata olives, red onion, fresh dill, parsley, and salty feta add so much flavor.
It’s colorful, fresh, and incredibly easy to put together. The best part? You don’t need mayonnaise, so it feels light enough for a warm summer lunch but is still hearty and satisfying.
Ingredients
Servings: 6
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: About 35 minutes
For the Potato Salad
- 2 pounds baby Yukon Gold or yellow potatoes
- ½ cup Kalamata olives, pitted
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives or green onions, chopped, optional
For the Greek Dressing
- â…“ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
How to Make Greek Potato Salad
Step 1: Prepare the Potatoes
Wash the potatoes well and cut larger potatoes in half so the pieces are roughly the same size.
Place them in a large pot and cover with cold water. Add a generous pinch of salt.
Bring the water to a boil, then reduce the heat slightly and cook for about 12–18 minutes, or until the potatoes are fork-tender.
Be careful not to overcook them. You want them tender but still firm enough to hold their shape.
Step 2: Drain and Cool
Drain the potatoes thoroughly.
Let them cool for about 5–10 minutes. I usually like to dress them while they’re still slightly warm because they absorb the dressing much better.
Step 3: Make the Greek Dressing
In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice
- Red wine vinegar
- Dijon mustard
- Minced garlic
- Dried oregano
- Salt
- Black pepper
Whisk until the dressing is well combined.
Step 4: Combine the Salad
Place the warm potatoes in a large mixing bowl.
Add the Kalamata olives, sliced red onion, chopped dill, and parsley.
Pour the Greek dressing over everything.
Gently toss until the potatoes are coated without breaking them apart.
Step 5: Add the Feta
Finally, sprinkle the crumbled feta over the potato salad.
Give everything one gentle toss, or simply leave the feta scattered over the top.
Step 6: Let the Flavors Come Together
For the best flavor, let the salad sit for 15–20 minutes before serving.
You can serve it slightly warm, at room temperature, or chilled.
Cooking Tips
- Don’t overcook the potatoes. They should be tender but not falling apart.
- Dress the potatoes while warm. They absorb the lemon-herb dressing beautifully.
- Use good-quality olive oil. Since the dressing is simple, the flavor of the oil really matters.
- Slice the red onion thinly so it doesn’t overpower the other ingredients.
- Don’t skimp on fresh herbs. Dill and parsley give this salad its fresh Mediterranean character.
- Add feta at the end to keep some of the pieces intact.
- For a stronger Greek flavor, add a little extra oregano and lemon juice.
Serving Suggestions
This Greek Potato Salad is incredibly versatile. I usually serve it as a side dish alongside:
- Grilled chicken
- Grilled salmon
- Grilled shrimp
- Lamb chops
- Greek chicken skewers
- Burgers
- BBQ meats
- Roasted vegetables
- Crusty bread
It’s also perfect for summer BBQs, picnics, potlucks, and family gatherings.
Optional Variations
Add Cucumber
For extra crunch and freshness, add diced cucumber.
Add Cherry Tomatoes
Halved cherry tomatoes bring a little sweetness and beautiful color.
Add Roasted Garlic
For a deeper flavor, replace the fresh garlic with a little roasted garlic.
Make It More Filling
Add chickpeas or grilled chicken to turn this side dish into a complete meal.
Add Peppers
Diced red or yellow bell peppers work really well for extra crunch.
How to Store Greek Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The flavors actually become even more developed after a few hours in the fridge. Before serving leftovers, give the salad a gentle toss and add a small splash of lemon juice or olive oil if it seems dry.
Approximate Nutrition Per Serving
Nutrition is an estimate and will vary depending on the exact ingredients and portion sizes.
- Calories: 285
- Protein: 6g
- Carbohydrates: 31g
- Fat: 16g
- Fiber: 4g
- Sugar: 3g
- Sodium: 520mg
Conclusion
This Greek Potato Salad with Feta, Olives, Dill, and Lemon Dressing is proof that potato salad doesn’t need to be heavy or loaded with mayonnaise to be delicious.
Honestly, I usually make a big bowl because it disappears surprisingly fast. The combination of creamy potatoes, salty Kalamata olives, tangy feta, crunchy red onion, and fresh herbs makes every bite flavorful and satisfying.
It’s simple enough for a weeknight dinner but special enough for a BBQ or summer gathering. If you’re looking for an easy Mediterranean-inspired side dish, this one is definitely worth making.
Frequently Asked Questions
1. Can I make Greek potato salad ahead of time?
Yes! In fact, making it a few hours ahead can improve the flavor because the potatoes have more time to absorb the dressing. Add a little fresh dill and feta just before serving if desired.
2. Can I use regular potatoes instead of baby potatoes?
Absolutely. Yukon Gold, red potatoes, or other waxy potatoes work very well. Avoid very starchy potatoes because they can fall apart more easily.
3. Can I use black olives instead of Kalamata olives?
Yes. Kalamata olives give the most traditional Mediterranean flavor, but black olives can be substituted if that’s what you have available.
4. Can I make this potato salad without feta?
Yes. Simply leave out the feta for a dairy-free version. You can add extra olives or chickpeas for additional flavor and texture.
5. Should Greek potato salad be served cold?
It can be served cold, at room temperature, or slightly warm. I personally like it at room temperature because the olive oil and herbs have a chance to shine.
