Greek Potato Salad Recipe for Dinner Tonight

I make this greek potato salad every time I need a no-fuss side dish that travels well. Mayo-based potato salads feel heavy, especially in summer. This recipe uses a bright lemon-herb vinaigrette with feta, olives, and fresh herbs for a lighter, bolder result.

Why This Greek Potato Salad Works

The vinaigrette soaks into warm potatoes right after they cook. That timing matters — warm potatoes absorb more dressing than cold ones. You get every bite saturated with lemon and olive oil flavor.

Kalamata olives add a briny punch that cuts through the starchy potato base. Crumbled feta brings creamy saltiness without weighing the salad down. The combination keeps it fresh and bright from the first bite to the last.

Red wine vinegar in the dressing adds sharpness that balances the richness of olive oil. A pinch of dried oregano ties everything together with that signature greek flavor profile.

Ingredients

• 2 pounds baby potatoes, halved
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup kalamata olives, pitted and halved
• 4 ounces (113g) feta cheese, crumbled
• 3 green onions, thinly sliced
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup fresh dill, roughly chopped

What You Need for Greek Potato Salad

Baby potatoes — small waxy potatoes hold their shape after boiling. Yukon Gold or red potatoes are good substitutes. Avoid russets — they break apart too easily.

Extra virgin olive oil — this is the base of the dressing. Use a good quality one since the flavor is front and center. Regular vegetable oil won’t give you the same fruity depth.

Red wine vinegar — adds the bright acidity that makes this dressing pop. Apple cider vinegar works in a pinch, though the flavor is slightly sweeter.

Dijon mustard — acts as an emulsifier, keeping the dressing from separating. It also adds a subtle sharpness without being overpowering.

Kalamata olives — these are the classic choice for greek recipes. Their meaty texture and deep briny flavor hold up well mixed into the salad. Regular black olives are milder and less complex.

Feta cheese — crumbled feta adds creamy, salty pockets throughout the salad. Block feta that you crumble yourself is creamier than pre-crumbled. Avoid fat-free feta — it’s chalky and dry.

Fresh dill and parsley — both herbs are essential. Dill gives that distinctly greek freshness. Dried herbs won’t deliver the same bright flavor.

How to Make Greek Potato Salad

1. Place halved baby potatoes in a large pot. Cover with cold salted water by 1 inch.
2. Bring to a boil over high heat. Cook for 15 to 20 minutes until potatoes are fork-tender.
3. While potatoes cook, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper in a large bowl.
4. Drain potatoes and add to the bowl with dressing while still warm. Toss gently to coat.
5. Let potatoes cool for 10 minutes. Add kalamata olives, crumbled feta, green onions, parsley, and dill.
6. Toss gently to combine. Taste and adjust salt if needed.
7. Serve immediately at room temperature, or refrigerate for up to 3 days.

Greek Potato Salad Variations

Greek Potato Salad with Sun-Dried Tomatoes

Add 1/4 cup of oil-packed sun-dried tomatoes, chopped, along with the olives and feta. They bring a concentrated sweet-tart flavor that pairs beautifully with the briny olives. This version works especially well as a meal prep side.

Roasted Greek Potato Salad

Toss the halved potatoes in olive oil and roast at 425°F (220°C) for 25 minutes until crispy-edged. The roasted version has more caramelized depth and a firmer texture. Add the dressing while still hot so it soaks in.

Greek Potato Salad with Cucumber

Add 1 cup of diced English cucumber and 1/2 cup of halved cherry tomatoes after the potatoes cool. This version leans closer to a classic greek salad with potato mixed in. It’s especially refreshing served cold on a hot day.

Vegan Greek Potato Salad

Skip the feta or replace it with a plant-based feta. Everything else in this recipe is already vegan. The salad still tastes bold and satisfying without the cheese — the olives and herbs carry it well.

Tips for the Best Greek Potato Salad

• I always dress the potatoes while warm. Cold potatoes won’t absorb dressing the same way.
• Use waxy potatoes, not starchy ones. Waxy varieties stay firm after boiling.
• Taste before serving and add more vinegar if it needs brightness. Lemon juice works too.
• Don’t skip the fresh herbs. Dill is what makes this taste authentically greek.
• If making ahead, hold back half the feta and all the herbs. Add them just before serving so they stay fresh.
• For a more substantial meal, add a can of rinsed chickpeas or a few sliced hard-boiled eggs.

Make Ahead & Storage

This greek potato salad keeps in the fridge for up to 3 days in an airtight container. The flavors actually deepen overnight as the dressing soaks further into the potatoes. I often make it the night before for dinner parties.

For best results when making ahead, add the fresh herbs and half the feta right before serving. This keeps the herbs bright green and the feta creamy rather than dissolved into the dressing. Bring the salad to room temperature for 20 minutes before serving — cold dulls the vinaigrette flavors.

This salad does not freeze well. The potatoes become grainy and waterlogged after thawing. Make only what you plan to eat within 3 days.

Common Questions

Can I use regular potatoes instead of baby potatoes?

Yes. Cut Yukon Gold or red potatoes into 1-inch chunks and boil until fork-tender. Avoid russets — they fall apart and turn mushy when tossed with dressing.

Do I serve greek potato salad warm or cold?

Either works. I prefer it at room temperature because the dressing flavor comes through more clearly. Cold versions straight from the fridge can taste slightly muted until they warm up a bit.

What makes a potato salad greek?

The combination of olive oil vinaigrette, kalamata olives, feta cheese, and fresh dill is what defines the greek flavor profile. There’s no mayo, and the dressing is bright and herb-forward rather than creamy.

Can I add protein to make it a full meal?

Absolutely. Grilled chicken, chickpeas, or hard-boiled eggs all work well. I add chickpeas for a plant-based protein option that keeps the salad vegan-friendly.

This greek potato salad is my go-to side dish when I want something crowd-pleasing and easy to prep ahead. Save this recipe for your next dinner tonight — it pairs with grilled chicken, lamb, or anything off the grill.