There’s something timeless and comforting about Greek Potato Salad, known in Greece as Patatosalata. For me, this dish isn’t just a recipe—it’s a memory of sun-drenched afternoons by the sea, impromptu family gatherings, and meals where laughter lasted longer than the food. Growing up, it was the one dish that seemed to magically appear at every summer picnic or Orthodox Easter feast, often brought by a smiling aunt with a knack for balancing herbs just right.

Unlike its creamy American cousin, Greek Potato Salad is lighter and more herb-forward, showcasing the bright flavors of the Mediterranean. It’s a salad that doesn’t try too hard, letting simple ingredients like tender potatoes, briny capers, creamy feta, and fresh lemon juice shine. Every bite transports you straight to a Greek taverna with blue shutters, the scent of the sea in the air, and the unmistakable warmth of shared tradition.

This dish is more than seasonal—it’s eternal. Whether served as a vibrant side at a barbecue or a quick weekday lunch, it feels at once rustic and refined. Best of all, it’s naturally vegetarian and gluten-free, making it accessible and versatile.

Why You’ll Love This Recipe

• Fresh Mediterranean Flavor: With zesty lemon, tangy feta, and aromatic herbs, every forkful bursts with sunshine.
• No Mayo Needed: The olive oil and lemon dressing keeps it light, perfect for warm weather or clean eating.
• Quick and Simple: You only need 30 minutes from start to finish.
• Meal-Prep Friendly: Tastes even better after resting, making it ideal for next-day meals.
• Beautifully Versatile: Pairs well with lamb, grilled vegetables, or can be served solo for a satisfying lunch.

INGREDIENTS YOU’LL NEED:

• 900g (2 pounds) baby potatoes, halved
• 200g (7 oz) feta cheese, crumbled
• 5 tbsp mini capers or finely chopped black olives
• 1 red onion, finely sliced
• Juice of ½ lemon
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 3–5 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Salt and freshly ground black pepper, to taste

HOW TO MAKE GREEK POTATO SALAD

This dish comes together with simple steps that make it easy to cook and even easier to enjoy.

Step-by-Step Instructions

Step 1: Boil the Potatoes
Start by placing the halved baby potatoes into a large saucepan with generously salted water. Bring to a boil, then reduce the heat to a gentle simmer. Cook until fork-tender—about 15–20 minutes depending on their size. Drain well and let them cool slightly. Warm potatoes soak up flavors better, so don’t cool them too much.

Step 2: Make the Dressing
In a small bowl or jar, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper. You want a balance between zingy and savory, so taste and adjust seasoning as needed.

Step 3: Assemble the Salad
In a large serving bowl, gently combine the warm potatoes with the sliced red onion, crumbled feta, and capers. Pour over the lemon-olive oil dressing and toss carefully so the potatoes don’t break apart.

Step 4: Add the Herbs
Sprinkle in the fresh dill and parsley. These herbs give the salad its unmistakable Greek aroma and fresh finish. Toss again gently.

Step 5: Serve and Savor
Serve the Greek Potato Salad slightly warm or let it chill in the fridge for a few hours. Either way, it’s utterly delicious. For extra flair, garnish with a bit more dill or lemon zest.

HELPFUL TIPS

• Best Potatoes to Use: Waxy varieties like Yukon Gold or red potatoes work best as they hold their shape and have a creamy bite.
• Thinly Slice the Onion: Soak the red onion in lemon juice or cold water for 10 minutes to mellow its sharpness.
• Vegan Option: Swap feta with a vegan alternative or omit it entirely for a fully plant-based version.
• Meal Prep Tip: This salad keeps beautifully in the fridge and the flavors develop even more after a few hours.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 6
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian, Gluten-Free

NOTES

This Greek Potato Salad is a natural sidekick to lamb chops, grilled chicken, or even falafel. It’s also a great choice for potlucks or make-ahead weekday lunches. Feel free to get creative with your add-ins—sun-dried tomatoes or roasted red peppers also work beautifully.

NUTRITIONAL INFORMATION (Per Serving)

• Calories: 250
• Carbohydrates: 20g
• Protein: 6g
• Fat: 15g
• Fiber: 3g
• Sugar: 2g

FREQUENTLY ASKED QUESTIONS

What is a Greek potato salad?
Greek potato salad, or patatosalata, is a refreshing side dish made with tender boiled potatoes tossed in a tangy olive oil and lemon dressing. It’s typically flavored with red onions, fresh herbs like dill and parsley, and often includes ingredients like capers or feta for a salty kick. Unlike traditional potato salad, it’s light, zesty, and mayo-free.

Does Greek potato salad need mayo?
No, Greek potato salad skips the mayo and opts for a lighter, healthier vinaigrette made with olive oil, lemon juice, and herbs. This gives it a fresh, Mediterranean flavor while keeping it dairy-light and perfect for warmer weather or lighter meals.

How many potatoes do you need for a Greek potato salad?
For a Greek potato salad serving about six people, you’ll need approximately 750 grams (about 1.5 pounds) of baby or waxy potatoes. These hold their shape well when boiled and absorb the bright, herby dressing beautifully.

How long does it take to make a Greek potato salad?
Making Greek potato salad takes about 45 minutes from start to finish. This includes boiling the potatoes, prepping the fresh ingredients, and tossing everything together in a flavorful lemon and olive oil dressing. It’s quick, simple, and great for make-ahead meals.

STORAGE INSTRUCTIONS

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing and flavors. This dish doesn’t freeze well, so enjoy it fresh.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other Mediterranean delights:

• Baked Feta Potatoes
• Greek Pasta with Feta and Olives
• Pineapple Chicken Salad Sandwiches
• BBQ Chicken Roasted Sweet Potato Bowls

CONCLUSION

Greek Potato Salad is the kind of dish that feels like home, even if your home is far from the Aegean. It’s simple yet elegant, rustic yet refreshing, and it brings people together. Whether you’re making it for a summer gathering or a quiet lunch, this salad captures everything we love about Greek cooking—freshness, flavor, and heart.

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