If you’re craving something fresh, zesty, and irresistibly satisfying, say hello to Greek Potato Salad the cool, herby cousin of your classic creamy picnic staple. This dish skips the mayo and leans into bold Mediterranean flavors: think briny olives, creamy feta, crisp cucumbers, and a lemony olive oil dressing that ties everything together in the most beautiful way.

It’s the kind of salad that makes your tastebuds dance and your plate feel like summer, no matter the season. Perfect for BBQs, lunch prep, or as a side that steals the spotlight this one’s light, vibrant, and downright addictive. Trust me, you’re going to want seconds.

Why You’ll Love Greek Potato Salad

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Works as a side for grilled meats, a hearty vegetarian main, or even packed into a picnic basket.

Budget-Friendly: Made with humble ingredients like potatoes and veggies, yet feels fresh and gourmet.

Quick and Easy: Boil, chop, toss it’s that simple. Plus, no oven time means less heat in the kitchen.

Customizable: Add chickpeas, grilled chicken, or switch up the herbs it’s flexible to your fridge.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Greek Potato Salad

This salad is all about bright, clean flavors and textures that play so well together. Here’s what makes it shine:

Baby Potatoes

Tender and buttery, they soak up all that delicious lemony dressing like a sponge.

Cucumber

Cool, crunchy, and refreshing it adds the perfect bite to every forkful.

Cherry Tomatoes

Bursting with sweetness and color, they brighten up the whole dish.

Red Onion

Sharp and zesty just a little adds that signature Greek tang.

Kalamata Olives

Salty, briny, and bold total flavor bombs.

Crumbled Feta Cheese

Creamy and salty with a crumbly texture that brings it all together.

Fresh Parsley and Dill

Herbs are key! These add freshness and elevate the flavor to something special.

Olive Oil

Rich, golden, and fruity your salad’s best friend.

Lemon Juice

Zippy and tangy, it’s the heart of the dressing.

Garlic

A subtle kick that deepens the dressing with savory warmth.

Dijon Mustard

Adds just a touch of depth and creaminess to the vinaigrette.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

No oven required here! Just get a large pot of salted water going for your potatoes.

Combine Ingredients

Boil your baby potatoes until fork-tender, about 10–15 minutes. Drain and let cool slightly before cutting into halves or quarters.

Prepare Your Cooking Vessel

Transfer the warm potatoes into a large mixing bowl this helps them soak up the dressing better.

Assemble the Dish

Add in chopped cucumber, cherry tomatoes, red onion, olives, and crumbled feta. Sprinkle with fresh parsley and dill.

Cook to Perfection

No cooking needed beyond the potatoes! Once they’re cooked and chopped, you’re good to go.

Finishing Touches

In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. Pour over the salad and toss gently to coat everything evenly.

Serve and Enjoy

Serve at room temperature or chilled. It’s refreshing, filling, and just bursting with Mediterranean goodness.

Nutrition Facts:
Servings: 6
Calories per serving: 210
(Note: Nutrition values are approximate and can vary based on specific ingredients used.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Greek Potato Salad

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve alongside grilled chicken, lamb, or fish for a full Mediterranean spread.
• Enjoy with pita bread and hummus for a light lunch or mezze platter.
• Add to a grain bowl with quinoa or farro for a wholesome twist.
• Pack into lunchboxes it travels like a champ and holds up well.
• Serve at summer gatherings or potlucks it’ll vanish in minutes!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Let the potatoes cool slightly before tossing they absorb more flavor when warm but won’t wilt the veggies.
• Don’t skip the herbs! Fresh parsley and dill make all the difference.
• If you’re not into raw onion, soak the slices in cold water for 10 minutes to mellow them out.
• Make it ahead of time the flavors deepen beautifully after a few hours in the fridge.
• Swap red potatoes or Yukon Golds if baby potatoes aren’t available.

FAQ’s

1. Can I make this potato salad ahead of time?
Yes! It tastes even better after sitting for a few hours in the fridge.

2. Can I use another type of potato?
Definitely Yukon Gold or red potatoes work great too.

3. Is this salad good served cold?
Yes! It’s delicious both at room temperature and chilled.

4. Can I skip the olives or feta?
Of course just leave them out or swap for something you love.

5. How long does it last in the fridge?
Up to 3–4 days in an airtight container.

6. What can I use instead of Dijon mustard?
A little red wine vinegar or plain mustard will do the trick.

7. Can I add protein to make it a full meal?
Yes! Grilled chicken, shrimp, or chickpeas are all great additions.

8. Is this salad gluten-free?
Totally gluten-free as written just double-check your mustard.

9. Can I add other veggies?
Absolutely! Try bell peppers, artichokes, or even roasted zucchini.

10. What’s the best way to keep leftovers fresh?
Store in an airtight container and give it a gentle toss before serving again.

Conclusion

Greek Potato Salad is the kind of dish that makes simple ingredients shine. It’s bold, fresh, and bursting with flavor no heavy mayo, just crisp veggies and sunshiney dressing wrapped around tender potatoes. Whether it’s a quick weekday lunch or your star side at a summer cookout, this salad brings serious flavor and good vibes to the table. So grab a fork and dig in you’re going to love every bite!

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