Greek Potato Salad

Greek potato salad made its way into my heart during a family get-together when I wanted to switch things up from the usual creamy versions and go with something lighter and more flavorful. I had a bowl of roasted baby potatoes and some leftover olives and feta in the fridge so I tossed everything together with fresh herbs and a tangy vinaigrette and it was an instant hit with everyone at the table.

Since then this has become one of those dishes I rely on whenever I need something comforting yet bright and easy to pull off. Whether it’s for a summer picnic or a cozy dinner side and this Greek potato salad brings all the flavor of the Mediterranean in the most satisfying and refreshing way possible.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Baby potatoes – Roasted to golden perfection and form the hearty base of the salad.
• Cherry tomatoes – Juicy and sweet and they bring a fresh burst of flavor.
• Cucumber – Adds a crisp and cooling contrast to the warm potatoes.
• Red onion – For a sharp bite and beautiful color.
• Kalamata olives – Salty and rich and they bring a signature Greek flavor.
• Feta cheese – Crumbly and tangy and it adds creamy balance to the bold ingredients.
• Olive oil – Used as the base for the simple vinaigrette.
• Dijon mustard – Adds depth and a slight tang to the dressing.
• Red wine vinegar – Brightens up the entire dish with a pleasant acidity.
• Fresh parsley – Brings color and freshness to each bite.
• Dried oregano – Enhances the salad with classic Mediterranean flavor.
• Tools You’ll Need
• Large pot – For boiling the potatoes until they’re tender and ready to roast.
• Baking sheet – Perfect for roasting potatoes evenly with a nice golden finish.
• Cutting board – To chop vegetables and herbs safely and easily.
• Sharp knife – Helps slice everything cleanly without mashing softer ingredients.
• Mixing bowl – To combine all ingredients and toss the salad thoroughly.
• Whisk – For blending the vinaigrette smoothly and evenly.

Instructions

Step 1: Boil and roast the potatoes

I begin by boiling baby potatoes until just tender then I drain them and roast them in the oven with a bit of olive oil until golden and slightly crispy on the edges.

Step 2: Prepare the vegetables

While the potatoes are roasting I slice the cherry tomatoes and cucumber and red onion and I like keeping the cuts bite-sized for easy mixing and eating.

Step 3: Make the dressing

In a small bowl I whisk together olive oil and red wine vinegar and Dijon mustard and dried oregano until it’s smooth and emulsified.

Step 4: Combine everything

Once the potatoes have cooled slightly I add them to a large mixing bowl along with the chopped vegetables and olives and then I pour the vinaigrette over and toss everything gently to coat.

Step 5: Finish with feta and parsley

To finish I crumble feta cheese over the top and sprinkle with fresh parsley and I give the salad one final mix and it’s ready to serve warm or chilled.

Tips

If you like a little extra texture I sometimes roast the potatoes a bit longer to get a crispier edge. For even more flavor I’ll occasionally toss in capers or sun-dried tomatoes or even a squeeze of lemon juice for added brightness.

Ways to Serve

Serve warm as a side dish with grilled meats or seafood.

Pack it cold for summer lunches and picnics.

Add chickpeas for a vegetarian-friendly main course.

Use leftovers as a topping for green salads the next day.

Frequently Asked Questions

Can I make Greek potato salad ahead of time?

Yes and in fact it tastes even better after a few hours in the fridge as the flavors have more time to blend together.

Should Greek potato salad be served warm or cold?

I like it both ways and it’s delicious warm right after roasting or chilled from the fridge the next day.

Can I use regular potatoes instead of baby potatoes?

Absolutely and just cut them into small chunks so they cook evenly and mix well with the other ingredients.

See You in the Kitchen

I hope you give this Greek potato salad a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite Mediterranean or potato salad board for future meals.

Happy Cooking!

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