Greek Potato Salad

by Kayla Berman on April 10, 2025 0 comments

My light and lovely Greek Potato Salad recipe is the perfect side dish for all your spring and summer favorites. This vinegary, carb-y, mayo-free masterpiece is simply made with just 10 ingredients and is bursting with fresh herbs and the briny flavor of feta and olives.

Warmer weather is upon us, which means salad season is in full swing. From my copycat Costco quinoa salad to my Italian grinder salad, and from my Greek orzo pasta salad to this potato greek salad, I’m all for filling my bowl with piles of cool carbs and crispy veggies.

But unlike deli-style potato salad that is coated in gobs of heavy mayonnaise, this Mediterranean-inspired number relies on zingy red wine vinaigrette as its dressing. The result is a spectacular spud salad that is lighter, brighter, and perfectly primed for picnics and days spent by the pool.

Between the creaminess of the potatoes, the acidity of the vinaigrette, the saltiness of the kalamata olives, the verdant freshness of dill and parsley, the sharpness of red and green onions, and the squeaky tang of feta, each bite of this greek potato salad is a medley of tastes and textures.

Whether you pair it with air fryer shrimp, oven baked chicken cutlets, or a couple of feta fried eggs as your protein, this fantastically fresh twist on an old family favorite is sure to knock your socks off!

Want some more potato side dish recipes? Check out my garlic parmesan smashed baby potatoes, garlic parmesan roasted potatoes, truffle mashed potatoes, and 3-cheese au gratin potatoes next!

Why You’ll Love This Potato Salad Recipe

Bold & Bright – While potato salad is a staple side at summer cookouts, I’ve never been a huge fan of the gloppy dressing. Maybe it’s just me, but mayo + sunshine = tummy trouble. Luckily, this greek salad potato salad swaps out the heavy, creamy vibe for a zippy vinaigrette so it really does taste like what I think of when I hear “salad.”
Budget-Friendly – If grocery prices have been bumming you out, incorporating more carb-y sides is a great way to stretch your budget further. Potatoes are some of the most inexpensive items you can buy all year round and are perfect for quieting grumbling tummies.
Versatile – Greek-style potato salad is a dish that plays nicely with many different mains, including seafood dishes like my baked shrimp oreganata, chicken dishes like my Greek chicken meatballs, and even breakfast favorites like my egg white spinach frittata.

Nutritional Deep Dive

If you were to split it into 6 large portions, each serving of this Greek potato salad will set you back just 360 calories. You’ll also get about 25 grams of mostly mono-unsaturated fat from heart-healthy olive oil, 29.5 grams of carbs (4.6 of which are fiber), and a surprising 5 grams of protein. All in all, it’s pretty well balanced for what is typically a carb-laden calorie bomb.

That said, there are always plenty of ways for you to tweak the numbers to suit your dietary needs! Here are just a few ideas to get you started:

For more fiber, toss in several large handfuls of peppery arugula.
For fewer carbs, replace some or all of the potatoes with cauliflower florets. This will also increase the fiber content and reduce the calorie content.
To reduce the calorie and fat content, decrease the amount of oil you add to the dressing. That said, remember that fat is essential for proper nutrient absorption, and olive oil is among the healthiest options around. Unless a doctor recommends you go on a fat-free diet, keeping at least a bit of mono- and poly-unsaturated fats is considered good practice.
For more protein, consider adding cooked chickpeas or white beans to the mix—this will also increase the fiber content. Alternatively, serve the potato salad with a protein-heavy main like chicken, salmon, shrimp, or eggs.

INGREDIENT SPOTLIGHT:

While potatoes often get a bum rap for being “empty calories,” I’m here to plead their case! Potatoes are actually a great source of vitamins and minerals, with a 100-gram serving offering 30% of your daily recommended vitamin C, 10-27% of your daily vitamin B6, and 15-26% of your daily potassium.

They’re also quite rich in antioxidants like polyphenols, flavonoids, and carotenoids, and are a good source of prebiotic resistant starches. Who knew?!? The thing to keep in mind is that the majority of the “good stuff” is actually located in the peel—that’s why I like to use thin-skinned baby potatoes where peeling isn’t necessary for achieving the right texture.

Ingredients & Substitutions

As promised, this inexpensive side dish requires just a few easy-to-find ingredients. Here’s what to grab:

Baby Yellow Potatoes – I love the way the pale yellow skin looks against the verdant green herbs and magenta red onion, but feel free to swap in any variety of thin-skinned baby potatoes you prefer.
Red Onion – These bulb onions have a vibrant color, nice crunch, and relatively sweet flavor. In a pinch, swap in shallots or sweet yellow onions.
Green Onions – Also known as scallions, these little guys bring extra allium sharpness and another pop of bright green. Make sure to use all parts—whites, pale greens, and dark greens—for the best flavor and appearance.
Fresh Dill & Italian Parsley – This duo of tender herbs brings lemony brightness and a grassy green flavor. In a pinch, you can use ⅓ as much dried herbs as fresh, but note that you should let the tossed potato salad sit for a minimum of an hour before serving to give the flavors time to bloom.
Kalamata Olives – Depending on the brand, you may need to remove the pits first. The best way to do this is to smoosh the olives using the broad side of your knife, then peel the pit from the center.
Feta Cheese – This salty, squeaky, crumbly cheese is synonymous with Mediterranean flavors. I recommend crumbling your own for the best flavor, texture, and price.
Red Wine Vinaigrette – Feel free to use store-bought for convenience. To make my homemade version, you’ll need:
- Red Wine Vinegar – Vinegar varies widely in terms of quality—the better your vinegar, the better your vinaigrette. Look for labels that list only grape vinegar without any added preservatives or sulfates.
- Garlic – This is one instance where fresh garlic is key. Try not to use pre-minced garlic in a jar, which has a bit of acidity and less sharpness than a real clove.
- Dry Mustard – Mustard is an essential ingredient in most vinaigrette recipes as it adds a nice sharpness and acts as an emulsifier. If you don’t have dry mustard, use approximately 2-3x as much yellow mustard or dijon mustard instead.
- Dried Oregano – If you have the option, use Greek, Mediterranean, or “true” oregano, not Mexican oregano which is actually closer to marjoram.
- Salt, Black Pepper, & Olive Oil – Just the basics to finish our dressing and season the salad. If possible, this is a good spot for cold-pressed finishing oil.

How To Make Greek Potato Salad

This speedy side dish comes together in just a few simple steps. Here’s how:

Step 1: Cook Potatoes. Cut potatoes into bite sized pieces. Add the potatoes to a large pot with cool water and 1 tablespoon of salt. Bring to boil and cook for about 10 minutes until the potatoes are just fork tender. Drain the potatoes, place them in a large bowl, and set them aside to cool for about 10 minutes.

Step 2: Make Vinaigrette. While the potatoes are cooling, make the dressing. Combine the red wine vinegar, garlic, dry mustard, dried oregano, black pepper, olive oil and remaining salt in a small bowl or jar. Mix well.

Step 3: Mix. Add the red and green onions, dill, parsley, olives, feta cheese and dressing to the bowl with the potatoes. Stir well to combine.

Step 4: Dress & Toss. Pour the dressing over the potato mixture and stir to coat. Serve warm.

yellow potatoes cut into pieces in a pot of water to boil.

greek potato salad dressing ingredients added to a small mixing bowl before whisking.

Optional Variations

Here at Wellness By Kay, we’re committed to making sure there’s space at the table for everyone, regardless of your dietary needs or preferences. Here are just a few ways to tweak this potato greek salad recipe to fit your diet:

Dairy-Free/Vegan – Can’t do dairy? Swap out the feta in favor of briny marinated tofu.
Low-Carb/Keto-Friendly – Use steamed cauliflower florets in place of the baby potatoes for a deliciously low-carb side.
Other Vinaigrette – As much as I love this oregano-flecked red wine vinaigrette, don’t feel limited! Swap in your favorite greek salad dressing, lemon vinaigrette, or another punchy vinegar-based dressing.
Cheese Croutons – Swap out the feta for griddled cubes of salty halloumi.
Mix-Ins – I kept this Greek potato salad recipe pretty basic, but there are plenty of ways for you to zhuzh it up. Here are just a few ideas:
- Make it a full meal by adding a can or two of flaked oil-packed tuna and/or a few chopped jammy eggs.
- Add brightness with halved cherry tomatoes and/or a few rasps of lemon zest.
- Give it crunch with finely diced celery or seedless cucumber.
- Add more salty brine with chopped cornichons or drained capers.
- Punch up the nutrition with a handful of tender greens like baby arugula or baby spinach.

Expert Tips

Shop Smart. If possible, buy your fresh herbs at Asian or international markets—they’re inevitably cheaper than those offensively small $3 clamshells. I also recommend buying feta packed in brine—the texture is better, it’ll last longer in the fridge, and the brine makes an excellent marinade for chicken and pork.
Defang Your Onions. Got a particularly pungent onion on your hands? Soak the slices in cool water for about 10 minutes to remove some of their sulfurous bite, then drain well and pat dry before adding to the salad.
Temperature Matters. While this potato salad tastes good both warm and at room temperature, make sure to dress the potatoes while they’re still warm. Why? As they cool, the starch seizes up and creates a bit of a barrier, making it harder for the flavorful vinaigrette to absorb into them.
Knife Skills. Aim for evenly sized potato chunks to ensure even cooking. The shapes may be wonky, but you should have roughly equal thickness and they should all be bite-sized.
Dish Duty. Use a mason jar for making salad dressing—the measurement markings on the side mean you won’t have to dirty a liquid measuring cup. Plus, instead of needing to whisk the dressing, you can just screw on the lid and shake it!

Serving Suggestions

As I mentioned earlier, this Greek potato salad plays nicely with lots of other dishes. Try serving it with:

Your favorite brunch dishes—particularly anything with eggs or smoked fish. Think cottage cheese egg bakes, cottage cheese scrambled eggs, omelets, or lox & bagels.
Cookout favorites like my spinach and feta turkey burgers.
Lean proteins like pan-seared shrimp, oven-baked Greek chicken breasts, or Greek lamb and feta meatballs.
Other Mediterranean-inspired sides like my burrata caprese salad or copycat La Scala chopped salad.

Storage and Reheating Instructions

Any leftover Greek potato salad should be transferred to an airtight container and stored in the fridge for up to 5 days. I actually think it tastes better the next day after the flavors have had a chance to marry.
You can serve it warm or cold, though room temperature is preferable to straight from the fridge. (That makes it a great option for a packed lunch!)
To reheat, quickly zap in 30-45 second increments in the microwave, stirring between each, until warmed through.

FAQs

How can you make a healthy potato salad without sacrificing taste?

I love this mayo-free Greek potato salad recipe because it’s much lighter than creamier potato salad recipes, but is still packed full of flavor. Opting to use a vinaigrette instead of a mayo or sour cream-based dressing will reduce the fat and calories while maintaining plenty of flavor. Adding other salty, briny bits like olives or sharp, crunchy ingredients like red onion helps to add contrast while keeping calories low.

What is a traditional Greek salad made of? Are there potatoes in Greek salad?

A classic Greek salad is comprised of cucumbers, tomatoes, red onions, olives, feta cheese, oregano, and either a red wine vinaigrette or simple lemon-olive oil salad dressing. Some recipes also include bell peppers, but potatoes are not a typical ingredient. This Greek salad potato salad steals some of the primary components of the traditional recipe, but swaps in comforting potatoes for the tomatoes and cucumbers.

Can you freeze Greek potato salad?

While you technically can, I don’t recommend it—the fresh ingredients like onions, scallions, and herbs will be damaged under extreme cold. As they defrost, they’ll leech out liquid and become a bit soggy-tasting.

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