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Greek Potato Salad Recipe
Chef Ava

Greek Potato Salad

This Greek Potato Salad is a light and refreshing take on the classic, featuring waxy potatoes, olive oil, red wine vinegar, and fresh herbs. Unlike traditional mayo-based potato salads, this version is vibrant, tangy, and packed with Mediterranean flavors—perfect as a side dish for any meal!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Salad
Cuisine: Salad
Ingredients Method Notes

Ingredients
  

  • 2 pounds waxy potatoes Yukon Gold or red potatoes, cut into bite-sized pieces
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard optional, for extra depth
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ cup fresh herbs chopped (parsley, dill, or oregano)
  • ¼ cup red onion thinly sliced (optional, for extra bite)
  • ½ cup crumbled feta cheese optional, for added creaminess

Method
 

Cook the Potatoes:
  1. Place the potato pieces in a large pot of cold salted water.
  2. Bring to a boil and cook for 10-12 minutes, until fork-tender but not mushy.
  3. Drain and let them cool slightly.
Make the Dressing:
  1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and dried oregano.
Assemble the Salad:
  1. In a large bowl, toss the warm potatoes with the dressing to absorb the flavors.
  2. Add fresh herbs and red onion (if using), then gently toss to combine.
Serve & Enjoy:
  1. Garnish with crumbled feta cheese (if using) and serve warm or at room temperature.

Notes

  • For extra tanginess, add a squeeze of fresh lemon juice before serving.
  • For a heartier version, mix in chopped olives or sun-dried tomatoes.
  • Best served fresh, but leftovers can be stored in the fridge for up to 3 days.