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In summer we love firing up our grill and making souvlaki and Griddled Greek Gyros – some of our favorite foods in summer are full of rich, hearty Greek flavors – that call for a perfect cool and creamy Greek inspired side dish. This Greek Potato Salad is our favorite alongside Greek meals – or burgers and ribs, too!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Greek Potato Salad
This recipe is super simple – cook potatoes and let cool, then mix with salad!
Greek Potato Salad Ingredients
To make this recipe, we will need the following ingredients:
For the Potato Salad:
- 2 Pounds Baby Potatoes: The hearty base of the salad. Baby potatoes are tender, mildly sweet, and hold their shape well after boiling. Their creamy texture contrasts beautifully with the bold vinaigrette.
- 1 Shallot, Finely Diced: Adds a mild, sweet onion flavor with subtle sharpness. It enhances the salad’s savory profile without overpowering the other fresh ingredients.
- 1/2 Cup Chopped Italian Parsley: Brings fresh, herbal brightness that lifts the entire dish. Parsley balances the richness of the potatoes and feta while adding vibrant color.
- 1/2 Cup Feta Cheese: Salty, tangy, and creamy, feta adds a signature Greek flavor and a rich contrast to the vinaigrette and fresh vegetables.
- 1/2 Cup Kalamata Olives, Pitted and Halved: These briny, meaty olives bring a punch of bold, salty, slightly fruity flavor that’s quintessentially Mediterranean. They also add texture and depth.
For the Vinaigrette:
- 3 Tablespoons Fresh Lemon Juice: Provides bright acidity that cuts through the richness of the potatoes and feta, and adds a fresh, zesty Mediterranean note.
- 2 Teaspoons Whole Grain Mustard: Adds tang, texture, and a gentle bite. It helps emulsify the vinaigrette and brings a slightly earthy undertone.
- 1 1/2 Teaspoons Greek Seasoning: A blend typically including oregano, basil, garlic, onion powder, and thyme. It gives the dressing a savory, herbaceous backbone with a distinctly Greek flavor.
- 1 1/2 Teaspoons Sea Salt: Enhances the natural flavors of all ingredients and balances the acidity and tang of the vinaigrette and olives.
- 1/4 Teaspoon Black Pepper: Adds mild heat and complexity, rounding out the vinaigrette’s flavor profile.
- 1/2 Cup Greek Yogurt: Provides creaminess with a tangy finish, making the vinaigrette rich without being heavy. It blends beautifully with the lemon juice and herbs for a lighter take on creamy potato salad.
Greek Potato Salad Process
To make this creamy rich salad, we will use these steps:
Boil Potatoes
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Make Vinaigrette
In a small bowl, whisk together the lemon juice, whole grain mustard, Greek seasoning, sea salt, and black pepper. Once combined, whisk in the Greek yogurt until smooth.
Mix in Cheese
Toss in the finely diced shallot, feta cheese, chopped parsley, and halved Kalamata olives. Gently mix to combine.
Add Dressing
Pour the vinaigrette over the potatoes and gently toss until everything is coated evenly. Taste and adjust seasoning if needed.
Serve & Enjoy!
Keep chilled until serving.
Tips and Tricks For Perfect Greek Potato Salad
Waxy Potatoes Work Best: Use potatoes like Yukon Gold, red potatoes, or fingerlings. They hold their shape after boiling and have a creamy texture.
Avoid Russets: They tend to fall apart and get mealy, making your salad mushy.
Boil Just Until Fork-Tender: Potatoes should be soft enough to pierce easily but not falling apart. Start checking at around 10-12 minutes.
Start with Cold Water: Place potatoes in cold water before boiling for even cooking.
Salt the Water Like Pasta: This is your first chance to season the potatoes from the inside out. It makes a huge difference in flavor.
Boil Whole: If using thin-skinned potatoes, boil them whole and cut after cooking to avoid waterlogged pieces and preserve texture.
Toss Potatoes with Vinegar or Dressing While Warm: Warm potatoes absorb flavors better. A splash of vinegar, pickle juice, or a bit of your dressing base enhances taste throughout.
Mix Mayo with Something Tangy: For a lighter, flavorful dressing, combine mayonnaise with mustard, Greek yogurt, sour cream, or a splash of vinegar or lemon juice.
Don’t Overdo the Mayo: Add gradually to avoid an overly heavy salad.
More Flavor Ideas: Classic add-ins like celery, red onion, scallions, pickles, or hard-boiled eggs provide crunch and contrast.
Add Herbs: Fresh herbs like dill, parsley, or chives brighten the dish.
Let It Rest in the Fridge: Potato salad tastes better after at least an hour of chilling to allow flavors to meld.
Mix: Stir gently before serving and adjust seasoning if needed.
Season Well: Potatoes soak up flavor, so you may need to add a pinch more salt, pepper, or a splash of acidity before serving.
Serve Safe: If serving outdoors, keep potato salad chilled. Use a bowl over ice to maintain food safety, especially for mayo-based salads.
Greek Potato Salad FAQs
Greek potato salad is lighter and tangier—it skips the mayo and uses a lemon-olive oil vinaigrette instead. It often includes red onion, fresh herbs, olives, and sometimes feta cheese or cucumbers for a fresh, briny kick.
Choose waxy potatoes like:
Yukon Gold
Red potatoes
Fingerling potatoes
They hold their shape well after boiling and have a creamy texture that absorbs the vinaigrette beautifully.
Peeling is optional. Many Greek-style recipes leave the skins on for color, texture, and nutrients—just scrub them well. Peel if you prefer a softer texture.
Yes! In fact, it tastes better after a few hours as the flavors meld. You can make it up to 1 day in advance. Add fresh herbs or a splash of lemon juice before serving for brightness.
Dress them while still warm (not hot)—this allows the vinaigrette to soak in better and boosts the flavor of the salad.
Greek potato salad stays fresh in an airtight container for 3–4 days. It’s great as leftovers and holds up well without mayo.
Absolutely! Popular mix-ins include:
Kalamata olives
Capers
Chopped cucumbers
Cherry tomatoes
Crumbled feta
Fresh dill, oregano, or parsley
Yes, it’s naturally:
Gluten-free (no wheat products)
Vegan (if you skip feta or use a plant-based version)
Just double-check any store-bought ingredients if needed.
What to serve with Greek Potato Salad
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Greek Potato Salad
Ingredients
For the Potato Salad:
- 2 pounds baby potatoes
- 1 shallot, finely diced
- ½ cup chopped Italian parsley
- ½ cup feta cheese
- ½ cup Kalamata olives, pitted and halved
For the Vinaigrette:
- 3 tbsp fresh lemon juice
- 2 teaspoons whole grain mustard
- 1 ½ teaspoons Greek seasoning
- 1 ½ teaspoons sea salt
- ¼ teaspoon black pepper
- ½ cup Greek yogurt
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Once cool enough to handle, slice the potatoes in half. Place them in a large mixing bowl.
- Toss in the finely diced shallot, feta cheese, chopped parsley, and halved Kalamata olives. Gently mix to combine.
- In a small bowl, whisk together the lemon juice, whole grain mustard, Greek seasoning, sea salt, and black pepper. Once combined, whisk in the Greek yogurt until smooth.
- Pour the vinaigrette over the potatoes and gently toss until everything is coated evenly. Taste and adjust seasoning if needed.
- You can serve it slightly warm, at room temperature, or chilled. It’s delicious every way.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
