Greek potato salad Recipe

Greek potato salad is an absolute celebration on a plate—vivid, tangy, and bursting with sunny Mediterranean flavors. This mayo-free salad gets its creamy richness from crumbled feta, briny hits from capers or olives, and vibrancy from a shower of fresh herbs and lemon. Whether for an easy lunch, a make-ahead barbecue side, or a lively vegetarian main, Greek potato salad is that effortlessly delicious dish everyone gravitates toward. It’s just the sort of effortless, flavor-packed recipe that happily sits at the center of gatherings and quiet weeknights alike.

Ingredients You’ll Need

Ingredients You’ll Need

One of the joys of Greek potato salad is the way humble, everyday ingredients transform into something truly special. Each element brings its own bright note or lush texture, so aim for the freshest you can find, and don’t be afraid to let the colors and aromas shine.

• Baby potatoes: Their waxy flesh holds up beautifully when cooked and absorbs the zesty dressing perfectly—try Jersey Royals or small red potatoes for the best texture.
• Feta cheese: Crumbled over the salad, it delivers creamy tang and classic Greek flavor in every bite.
• Mini capers or finely chopped black olives: These offer a pop of brininess that pulls all the other ingredients together.
• Red onion: Very finely sliced for mellow crunch and a subtle sweetness that plays beautifully with the other flavors.
• Lemon juice: Freshly squeezed for brightness; add more to taste if you love that citrusy punch.
• Chopped dill: Dill brings a fresh, slightly grassy accent that’s classic in Greek salads—but parsley is a great alternative if you prefer.
• Chopped parsley: Adds color, freshness, and an extra burst of herbaceous flavor.
• Extra virgin olive oil: Use your fruitiest, most peppery bottle for richness and that signature Greek gloss.
• Dried oregano: Just a pinch gives the salad unmistakable Mediterranean flair.
• Salt and freshly ground pepper: Essential for making all those flavors pop—season generously.
• Lemon wedges: To serve alongside, letting everyone add an extra squeeze to their taste.

How to Make Greek potato salad

Step 1: Cook the Potatoes

Begin by bringing a large pot of salted water to a rapid boil. Add your halved baby potatoes, reduce the heat to a gentle simmer, cover, and let them cook until fork tender—usually about 20 minutes. If you want a shortcut, you can use an Instant Pot for speedy results: just steam on high pressure for 8 minutes. Once cooked, spread them out on a platter to cool slightly. This helps them hold their shape and soak up flavors later on.

Step 2: Assemble the Salad Base

Scatter the cooled potatoes attractively on a large platter or in a roomy bowl. Evenly sprinkle crumbled feta, briny capers (or olives), and those paper-thin slices of red onion over top. Each layer adds its own burst of color and flavor, building anticipation for that first bite.

Step 3: Dress and Season

Drizzle the whole salad with fresh lemon juice and a generous pour of extra virgin olive oil. Season with plenty of salt and freshly ground black pepper—don’t hold back, these elements bring everything together. The warm potatoes will absorb the tangy, peppery dressing, making every mouthful sing.

Step 4: Garnish and Finish

Finish your Greek potato salad with a generous shower of chopped dill, parsley, and dried oregano. These fresh, fragrant herbs give the salad its unmistakably Greek personality. Tuck a few lemon wedges around the platter for that extra hit of citrusy zing just before serving.

How to Serve Greek potato salad

Garnishes

Take your Greek potato salad over the top with a little finishing flair. Brighter herbs—think extra dill, more parsley, or even a handful of finely sliced green onions—can transform the look and taste. A final crumble of feta and a drizzle of olive oil right before serving adds richness and makes the whole dish glisten invitingly on the table.

Side Dishes

Greek potato salad can absolutely be the star, but it loves a good supporting cast. Serve it alongside grilled halloumi, roasted vegetables, warm pita bread, or Greek-style meat skewers. It also pairs beautifully with simple green salads or a platter of sliced fresh tomatoes and cucumbers for an ultra-refreshing summer spread.

Creative Ways to Present

For parties or picnics, try spooning the Greek potato salad into little jars or small bowls for individual servings—easy to grab, easy to love. Build vibrant salad bowls with layers of greens, chickpeas, and potato salad for a filling vegetarian meal. Or use leftovers as a topping for open-faced sandwiches with a swipe of hummus; it’s a flavorful, unexpected twist!

Make Ahead and Storage

Storing Leftovers

Greek potato salad keeps beautifully in the refrigerator for up to 3 days. As it sits, the potatoes drink in even more of that zesty lemon-olive oil dressing, amping up the flavors. Just store the salad in an airtight container, and give it a gentle toss before serving to redistribute all those delicious juices.

Freezing

While technically safe to freeze, Greek potato salad isn’t at its best after thawing—potatoes can become a bit grainy and the fresh herbs lose their magic. For best results, enjoy it fresh or refrigerated, and skip freezing unless absolutely necessary.

Reheating

This salad is meant to be enjoyed cold or at room temperature, which means there’s no reheating needed. If you’d prefer a slightly warm salad, let it sit out for a bit before serving, or gently bring the potatoes to room temperature before assembling.

FAQs

Can I make Greek potato salad a day in advance?

Absolutely! In fact, letting it sit in the fridge overnight makes the flavors even better as the potatoes soak up all that lemony, herby goodness. Just add extra fresh herbs and maybe a squeeze of lemon before serving to freshen things up.

What type of potatoes work best?

Waxy potatoes, like baby reds or Jersey Royals, hold their shape and texture beautifully, which is perfect for Greek potato salad. Avoid starchy varieties like Russets, which can become crumbly or mushy.

Is this salad suitable for people avoiding mayonnaise?

Yes! One of the joys of Greek potato salad is that it skips mayo entirely, using olive oil and lemon for its bright, bold flavor—and making it naturally lighter and perfect for warm-weather meals.

Can I customize the herbs or add more veggies?

Definitely. Parsley and dill are classics, but mint, basil, or chives can be wonderful too. You might also add chopped cucumber, cherry tomatoes, or even grilled zucchini for more color and heft.

How long can I leave Greek potato salad out at room temperature?

It can safely sit out for up to 2 hours, which makes it a favorite for picnics and potlucks. After that, refrigerate promptly to keep everything fresh and safe to eat.

Final Thoughts

Every bite of Greek potato salad is filled with sunshine, zingy lemon, and the unmistakable Mediterranean charm that brings people together. It’s the kind of dish you’ll want to make—and share—again and again. Give this recipe a try, and let Greek potato salad become one of your seasonal favorites!

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