Greek Potato Salad Recipe

If you’re looking to brighten any meal with a splash of Mediterranean magic, Greek Potato Salad is absolutely your answer. This dish is bursting with color, loaded with crisp veggies, fragrant herbs, and perfectly boiled potatoes, all tossed in a zippy vinaigrette that will have everyone going back for seconds. Best of all, each bite hits that balance between hearty and refreshing—impossible to resist at backyard barbecues, picnics, or even just a Tuesday night. Whether you’re uncovering the secrets of great Greek Potato Salad for the very first time, or it’s already a family classic, this version is about to become your new go-to.

Ingredients You’ll Need

The beauty of Greek Potato Salad is in its simplicity—each ingredient truly shines, enhancing flavor, texture, and even the gorgeous look of your serving bowl. Here’s what you’ll want on hand, and why each one matters.

• Potatoes: The heart of the salad, delivering creamy texture that soaks up all those bright, herby flavors.
• Red onion: Adds a sharp crunch and beautiful color contrast, with just the right amount of bite.
• Kalamata olives: Their briny, rich flavor is unmistakably Greek and gives the salad a savory punch.
• Cherry tomatoes: Sweet, juicy pops that bring freshness and visual vibrancy to every forkful.
• Cucumber: Diced cucumber lends cool crunch and a lovely clean taste that keeps things light.
• Fresh parsley: An herbaceous note that wakes up the entire salad.
• Fresh dill: Classic in Greek cuisine, dill adds warmth and a delicate fragrance that feels like a summer breeze.
• Extra virgin olive oil: The base of your dressing—use your best bottle for maximum flavor.
• Red wine vinegar: Brings tang and sharpness to brighten the earthy potatoes.
• Dijon mustard: A touch of mustard adds depth and helps the vinaigrette cling to every morsel.
• Salt and pepper: Just the basics, but utterly essential for balance.
• Feta cheese (optional): Creamy, salty, and downright addictive, feta adds an extra layer of indulgence if you wish.

How to Make Greek Potato Salad

Step 1: Boil the Potatoes

Start by peeling and cubing your potatoes, then simmer them in salted water for about 10–15 minutes until fork-tender. Be careful not to overdo it—just until a knife slips in easily, and you’ll have the perfect texture for Greek Potato Salad. Once done, drain and let them cool just slightly. Warm potatoes absorb flavors better, so don’t let them get all the way cold!

Step 2: Make the Dressing

While the potatoes are cooling, whisk together your extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a large bowl. This vibrant dressing is truly the soul of the salad, and brings out every Mediterranean nuance in the dish.

Step 3: Toss Potatoes with Dressing

Gently add your warm, drained potatoes directly into the dressing. Combine them with a light hand so every cube gets coated—this is a little trick to make your Greek Potato Salad extra flavorful, as the warm potatoes soak up the vinaigrette like delicious sponges.

Step 4: Add Vegetables and Herbs

Now fold in the red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill. Every toss releases a wave of fresh scents; you’ll see the salad come alive with vivid greens, reds, and purples. The mix of textures makes this dish a real standout.

Step 5: Add Feta (Optional)

If you’re in the mood for a little creamy, tangy luxury, gently fold in crumbled feta cheese at this point. It’s optional but takes the Greek Potato Salad to glorious new heights!

Step 6: Chill and Meld Flavors

Cover your bowl, pop it in the refrigerator, and give it at least an hour. Allowing everything to rest together lets the flavors harmonize, making every bite that much better. You can even make it a few hours ahead if needed.

Step 7: Taste, Adjust, and Garnish

Just before serving, do a little taste test and adjust salt, pepper, or extra herbs as you like. A simple garnish of fresh dill or parsley right on top is all you need to make this Greek Potato Salad look (and taste!) completely irresistible.

How to Serve Greek Potato Salad

Garnishes

Garnishing brings a final flourish to your Greek Potato Salad. A generous sprinkle of chopped fresh dill or parsley not only brightens each serving, but also gives an aroma that practically shouts summer. For a pop of color and briny kick, a few extra Kalamata olives or a scattering of feta crumbles on top never hurt either.

Side Dishes

Greek Potato Salad is the ultimate companion for grilled meats, fish, or even veggie skewers. Try it alongside roasted chicken, grilled lamb chops, or fried halloumi. It’s cool and vibrant, making it ideal for balancing rich mains and completing any Mediterranean-inspired spread.

Creative Ways to Present

Change up your serving game by portioning Greek Potato Salad into mason jars for picnics or layering it in a trifle bowl for a show-stopping look at potlucks. You can even use it to stuff pita bread for a quick lunch, or shape it into small quenelles and serve as elegant appetizer bites on cucumber rounds.

Make Ahead and Storage

Storing Leftovers

If you have leftover Greek Potato Salad, stash it in an airtight container in the fridge. It will keep beautifully for up to three days, and in fact, the flavors often get deeper and more delicious after a night’s rest.

Freezing

Freezing isn’t recommended for this salad, since potatoes and fresh veggies tend to lose their texture and become watery once thawed. Greek Potato Salad is truly best enjoyed fresh or from the fridge within a few days of making.

Reheating

This dish is meant to be served cold or at room temperature, so reheating isn’t necessary. If it’s just come out of the fridge and you prefer it slightly cool (not cold), let it sit out for 10–15 minutes before serving to take the chill off.

FAQs

Can I make Greek Potato Salad ahead of time?

Absolutely! In fact, it’s even tastier after a few hours in the fridge so the flavors can meld. Just prepare everything up to a day in advance and give it a quick stir and taste before serving.

What type of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best after boiling, which is ideal for Greek Potato Salad. Avoid mealy potatoes like Russets, which can fall apart in the dressing.

Is there a vegan version?

You bet! Just skip the feta cheese or use your favorite plant-based substitute. Everything else in the salad is already vegan-friendly, so plant-lovers won’t miss a thing.

Can I add other vegetables?

Of course! Feel free to toss in bell peppers, capers, or even artichoke hearts for a creative twist. Greek Potato Salad is super flexible—just keep the balance of textures and flavors in mind.

How do I prevent the potatoes from becoming mushy?

Check for doneness early—potatoes should be just fork-tender, not falling apart. Draining and cooling them properly before tossing with the dressing helps keep their structure perfect.

Final Thoughts

If you’re looking for a fresh burst of flavor and color that will wow your friends and family, treat yourself to this Greek Potato Salad. It’s such a simple pleasure—easy to make, endlessly adaptable, and guaranteed to be a highlight at any gathering. Give it a try soon and watch it disappear, bite by joyful bite!

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