Greek Potato Salad

Greek Potato Salad is a fresh, vibrant potato salad tossed in a zesty olive oil dressing with tomatoes, olives, capers, herbs, and feta — a simple, no-mayo side that’s bright, satisfying, and perfect for warm days, picnics, and easy dinners.

If you like easy Greek recipes, you might also like our chickpea cucumber salad, Greek pasta salad, Greek lentil salad, and Greek bean salad.

Full ingredients and substitutions are in the recipe box below.

• Potatoes: Small waxy potatoes hold their shape best and make the salad creamy inside. Yukon Gold, baby potatoes, red potatoes, or fingerlings all work. If using large potatoes, simply cut them into chunks before tossing them in the dressing.
• Cherry tomatoes: Add juicy sweetness and freshness. Grape tomatoes work the same. In summer, chopped ripe garden tomatoes are wonderful.
• Red onion: Thinly sliced for a sharp bite. Soaking it briefly in vinegar softens the flavor. Substitute shallots or sweet onions if you prefer something milder.
• Olives: Kalamata olives give classic Greek style potato salad flavor. Castelvetrano olives are milder and buttery. Black olives work in a pinch.
• Capers: Little bursts of salty tang that lift the whole salad. Substitute chopped cornichons, pickled green peppercorns, or finely chopped pickles.
• Fresh herbs: Parsley keeps it bright and fresh. Dill is also excellent. A mix of both works beautifully in this potato salad with olives and feta.
• Feta cheese: Salty, creamy crumbles bring everything together. Substitute goat cheese, ricotta salata, or small cubes of fresh mozzarella.
• Extra virgin olive oil: The base of the dressing. Use the best one you have for bold flavor.
• Red wine vinegar: Adds the classic Mediterranean tang. Substitute white wine vinegar, sherry vinegar, or lemon juice.
• Mustard: Dijon is ideal for flavor and emulsifying the dressing. Yellow mustard works too.
• Dried oregano: Essential Greek flavor. Substitute fresh oregano, thyme, or Italian seasoning.
• Garlic (optional): Adds depth to the dressing. If you are garlic-sensitive, simply skip it or use garlic-infused olive oil.
• Lemon zest (optional): Brightens the dressing and makes the flavors pop. Substitute a squeeze of lemon juice if zest isn’t available.

Easy Ways to Add Protein (Turn It Into a Meal)

This Greek potato salad is already hearty, but if you want to turn it into a full meal, it’s easy to add a little extra protein. We do this often at home when we make it for lunch.

• Boiled eggs: Quarter a couple of hard-boiled eggs and gently toss them in. They pair beautifully with the olives, herbs, and tangy dressing.
• Tuna: Add a can of tuna, drained and flaked into large pieces. It turns the salad into a satisfying Mediterranean potato salad that feels like a complete lunch.
• Shredded chicken: Leftover cooked chicken or rotisserie chicken works great. Simply shred it and fold it into the salad before serving.
• Chickpeas: For a vegetarian option, stir in a drained can of chickpeas. They add texture, plant-based protein, and make the salad even more filling.

Any of these additions blend naturally with the bold Mediterranean flavors already in the bowl.

Place the potatoes in a large pot and cover them with cold water.

Bring to a boil over medium-high heat. Add a spoonful of salt, then lower the heat and let them simmer until fork-tender, about 15 to 25 minutes depending on their size. A fork should slide in easily without the potatoes falling apart.

Drain well and let them cool for a few minutes, just enough so you can handle them.

Cut into bite-size chunks. You can peel them or leave the skins on. We usually leave them on because it’s faster and we like the extra texture. This is one of those small things that makes this potato salad without mayonnaise feel easy enough for any day of the week.

While the potatoes cook, prepare the dressing and vegetables.

Step 2: Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, mustard, oregano, salt, and black pepper.

If using, stir in the lemon zest and finely grated garlic.

The dressing should taste bright, tangy, and well seasoned. Don’t worry if it seems a little bold on its own. Once it hits the warm potatoes, everything balances out beautifully.

Place the warm potato chunks in a large bowl.

Pour the dressing over the potatoes and gently toss until well coated. Try to do this while the potatoes are still warm, because they soak up the dressing much better this way.

A few broken edges are actually a good thing. They mix with the dressing and make the salad a little creamy, which is exactly what you want in an olive oil potato salad like this.

Step 4: Add the remaining ingredients

Add the cherry tomatoes, red onion, olives, capers, chopped parsley, and crumbled feta.

Scatter everything over the potatoes, then toss gently so the potatoes stay mostly intact and the other ingredients are evenly mixed through.

At this stage, the salad already looks colorful and full of texture, which is one of the best things about it.

Step 5: Taste and serve

Taste and adjust with a little more salt, black pepper, or vinegar if needed. Sometimes an extra splash of vinegar really wakes everything up.

Transfer to a serving platter or bowl. Finish with a pinch of extra oregano and a light drizzle of olive oil before serving.

You can serve it slightly warm, at room temperature, or chilled from the fridge.

• Authentic Greek salad (Horiatiki)
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• Greek cucumber salad
• Mediterranean quinoa salad
• Greek chickpea salad
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• Greek orzo salad
• Greek yogurt pasta salad

For similar recipes, check out our Mediterranean diet recipes roundup.

If you try this Greek Potato Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.