This traditional Greek potato salad recipe is light, fresh, and made the Mediterranean way—with extra virgin olive oil, zesty lemon, aromatic herbs, and creamy feta cheese instead of heavy mayonnaise.
If you are looking for the best greek potato salad recipe to bring to your next barbecue or family dinner, you’ve found it. Unlike the heavy, creamy versions found in American delis, a traditional greek potato salad recipe celebrates the natural texture of the potatoes, enhanced by the “liquid gold” of high-quality olive oil.
What Makes Greek Potato Salad Different?
When people ask, “what makes Greek salad different?” the answer usually comes down to the dressing and the freshness of the produce. Most global potato salads rely on a base of egg-based mayonnaise, which can feel heavy and often masks the flavor of the vegetables.
A Mediterranean Greek potato salad (known in Greece as Patatosalata) is defined by:
- No Mayo: It uses a bright vinaigrette of lemon juice and olive oil.
- Fresh Herbs: Copious amounts of flat-leaf parsley, dill, or mint.
- Minimal Ingredients: It’s a rustic dish that relies on quality over quantity.
- Temperature: It is often served warm or at room temperature, allowing the potatoes to soak up the dressing like a sponge.
Ingredients for Traditional Greek Potato Salad
To achieve that authentic flavor, you need staples of the Greek pantry. This greek potato salad with feta relies on the contrast between the earthy potatoes and the salty pop of the cheese.
Main Ingredients
- Waxy Potatoes: Yukon Gold or Red Bliss potatoes are ideal because they hold their shape.
- Extra Virgin Olive Oil: Use the best quality you have; it is the heart of the dish.
- Fresh Lemon Juice: Provides the necessary acidity to cut through the starch.
- Red Onion: Sliced thin for a sharp, crunchy bite.
- Fresh Herbs: A mix of fresh parsley and dill.
- Kalamata Olives: For a salty, vinegary punch.
- Feta Cheese: High-quality sheep’s milk feta stored in brine.
Optional Add-Ins
- Capers: For an extra burst of Mediterranean brine.
- Cherry Tomatoes: Adds color and sweetness.
- Greek Oregano: Dried wild oregano adds an earthy, floral note that fresh herbs can’t replicate.
Simple Greek Potato Salad Recipe (Step-by-Step)
Creating a simple greek potato salad recipe is all about timing. Follow these steps to ensure your potatoes are perfectly seasoned.
Step 1 – Cook the Potatoes
Place your chopped waxy potatoes in a large pot of cold, heavily salted water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are “fork-tender”—meaning a fork slides in easily but the potato doesn’t crumble. Avoid overcooking, or you’ll end up with mashed potato salad!
Step 2 – Make the Greek Dressing
While the potatoes cook, whisk together your dressing. If you’ve wondered “what sauce does Greek salad use?” it’s a classic Ladolemono. Whisk $3$ parts olive oil to $1$ part lemon juice, adding minced garlic, dried oregano, salt, and cracked black pepper.
Step 3 – Assemble the Salad
Pro Tip: Toss the potatoes with the dressing while they are still warm. The heat opens the “pores” of the potato, allowing the lemon and oil to penetrate to the center. Gently fold in the feta last so it doesn’t break down into a paste.
Best Potatoes for Greek Potato Salad
Choosing the right “Greek potato” is essential for texture. Many home cooks ask, “what is a greek potato?” or the “best potato for potato salad.”
For this recipe, you want waxy potatoes (like Yukon Gold, Fingerling, or New Potatoes). These have a low starch content and a creamy, firm texture. Avoid Russet potatoes, as their high starch content causes them to fall apart and become grainy when tossed with oil and vinegar.
Greek Potato Salad With Feta (Authentic Version)
Feta is the crowning jewel of this best greek potato salad recipe. To keep it authentic, look for Greek feta sold in blocks of brine rather than pre-crumbled tubs.
To keep the feta from crumbling too much, gently “fold” it into the salad at the very end. The saltiness of the feta balances the acidity of the lemon, creating a savory profile that is addictive.
Greek Potato Salad With Mayonnaise (Optional Variation)
While a greek potato salad with mayonnaise is not traditional, some prefer a creamier mouthfeel. If you want that texture while staying true to Mediterranean roots, we recommend a “hybrid” approach. Replace half the olive oil in the dressing with thick Greek yogurt. This provides a creamy tang without the heavy fats found in commercial mayo.
What to Serve With Greek Potato Salad
If you are wondering “what do you serve with greek potatoes” or “what to serve with new potato salad,” think about the grill. This salad is the ultimate sidekick for charred proteins.
- Grilled Chicken Souvlaki: The lemon in the salad mirrors the marinade of the chicken.
- Lamb Chops: The acidity of the salad cuts through the richness of the lamb.
- Grilled Fish: A light sea bass or snapper pairs beautifully with the herbs.
- Mezze Platter: Serve it alongside a Mezze Platter Recipe with hummus and pita.
Mediterranean Diet Benefits of Greek Potato Salad
This mediterranean greek potato salad isn’t just delicious; it’s a nutritional powerhouse.
- Healthy Fats: Olive oil is rich in monounsaturated fats.
- Clean Label: No processed sugars or preservatives found in bottled dressings.
- Gluten-Free: Naturally safe for those with gluten sensitivities.
Traditional Greek Potato Salad Recipe
Ingredients
Equipment
Method
- Boil: Place potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes until tender. Drain well.
- Whisk: In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Dress: While potatoes are still warm, place them in a large bowl and pour the dressing over them. Toss gently.
- Combine: Add the red onion, parsley, dill, and olives. Toss to incorporate.
- Finish: Gently fold in the feta cheese.
- Rest: Let the salad sit for at least 30 minutes at room temperature before serving to allow flavors to meld.
Notes
- The “Warm Toss” Rule: For the best greek potato salad recipe results, always pour the dressing over the potatoes while they are still steaming. This allows the vinaigrette to penetrate the skin and starch rather than just sitting on the surface.
- Potato Prep: Do not peel the potatoes! The skins of Yukon Gold and New Potatoes are thin and nutrient-rich, adding an authentic rustic texture to the mediterranean greek potato salad.
- Salt Management: Feta and Kalamata olives are naturally salty. Taste the salad after adding the cheese before adding extra salt to the final dish.
- Herb Variations: If you don’t like dill, swap it for fresh mint or basil for a different Mediterranean twist.
Frequently Asked Questions (FAQ)
What are the ingredients of a Greek salad?
A traditional Greek salad (Horiatiki) consists of tomatoes, cucumbers, red onion, kalamata olives, and a block of feta, dressed in olive oil and oregano. This potato salad uses those same flavor pillars.
What are the ingredients in making potato salad?
Classic American potato salad uses Russet potatoes, mayo, mustard, and celery. Greek potato salad swaps those for waxy potatoes, olive oil, lemon, and fresh herbs.
How is Greek potato salad different from American potato salad?
The primary difference is the fat source (oil vs. mayo) and the acidity (lemon vs. vinegar). Greek versions are lighter and better suited for outdoor dining as they won’t spoil as quickly in the heat.
Can I make Greek potato salad ahead of time?
Yes! In fact, the flavors improve after 2-4 hours. Just refresh with a squeeze of lemon and a drizzle of olive oil before serving.
Storage & Serving Tips
- Temperature: This salad is best at room temperature. If refrigerated, let it sit out for 20 minutes so the olive oil can liquefy again.
- Storage: Keep in an airtight container for up to 3 days.
- Refresh: Before serving leftovers, toss in a handful of fresh parsley to brighten the look and taste.