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Traditional Greek potato salad with feta and olives in a blue ceramic bowl.

Traditional Greek Potato Salad Recipe

This traditional Greek potato salad recipe is a vibrant, healthy alternative to heavy mayonnaise-based salads. By using waxy Yukon Gold potatoes, premium extra virgin olive oil, and zesty lemon, we create a side dish that is naturally gluten-free and packed with Mediterranean flavor. It is the perfect "make-ahead" dish, as the potatoes continue to absorb the herbaceous dressing over time.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Salad
Cuisine: Greek
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1-inch cubes
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh lemon juice
  • 1 tbsp Red wine vinegar
  • 2 cloves Garlic minced
  • 1 tsp Dried Greek oregano
  • 1/2 cup Red onion thinly sliced
  • 1/2 cup Fresh flat-leaf parsley chopped
  • 1/4 cup Fresh dill chopped
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup Greek Feta cheese cubed or crumbled
  • Salt and black pepper to taste

Equipment

  • 1 Large Pot For boiling the potatoes.
  • 1 Colander To drain the potatoes thoroughly.
  • 1 Small Whisk or Mason Jar To emulsify the lemon and olive oil dressing.
  • 1 Large Mixing Bowl For tossing the ingredients without mashing the potatoes.
  • 1 Chef's Knife For finely dicing the fresh herbs and red onion.

Method
 

  1. Boil: Place potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes until tender. Drain well.
  2. Whisk: In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
  3. Dress: While potatoes are still warm, place them in a large bowl and pour the dressing over them. Toss gently.
  4. Combine: Add the red onion, parsley, dill, and olives. Toss to incorporate.
  5. Finish: Gently fold in the feta cheese.
  6. 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.