Greek Potato Salad is that magical dish that brings summer sunshine right to your table with every bite. It’s a vibrant, satisfying salad loaded with creamy potatoes, briny Kalamata olives, juicy cherry tomatoes, crisp cucumber, tangy feta, and a zingy homemade dressing. Whether served at a backyard barbecue, a cozy weeknight dinner, or as a showstopper at your next potluck, Greek Potato Salad packs big Mediterranean flavor while staying true to its wholesome, easy-to-love roots. This is the kind of recipe you’ll want to make again and again, trust me!

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Ingredients You’ll Need

The beauty of Greek Potato Salad lies in its simplicity: every ingredient shines, creating a harmony of flavors and textures that’s greater than the sum of its parts. Each component adds its unique color, crunch, or creaminess—but none of them are tricky or hard to find.

Potatoes: Use waxy potatoes for the best texture—they hold their shape after boiling and soak up the dressing beautifully.
Red onion: Thin slices add mild sharpness and a beautiful pop of purple.
Kalamata olives: Their briny, rich flavor is absolutely essential for that classic Greek twist.
Cherry tomatoes: Sweet, juicy halves bring freshness and a gorgeous burst of color.
Cucumber: Seeded and diced for crunch and a cooling contrast.
Fresh parsley: Chopped and sprinkled in for uplifting herbal notes.
Fresh dill: This aromatic herb infuses a classic Greek flavor—don’t skip it!
Extra virgin olive oil: The base for your dressing—go for the good stuff to elevate every bite.
Red wine vinegar: Provides zingy acidity that ties the salad together.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
Salt and pepper: Adjust to taste to make every flavor sing.
Feta cheese (optional): Creamy, tangy crumbles take the salad over the top, but you can skip it for a vegan version.

How to Make Greek Potato Salad

Step 1: Boil the Potatoes

Start by peeling and cubing your potatoes, then drop them into a pot of well-salted water. Boil until they’re just tender—a fork should slide in without resistance, but you definitely don’t want them mushy. Drain well and let them cool slightly so they don’t turn the salad watery.

Step 2: Whisk the Dressing

While your potatoes are cooling, use a large bowl to whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. This easy vinaigrette is tangy, peppery, and rich—exactly what you want in a Greek Potato Salad.

Step 3: Dress the Potatoes

Add the still-warm potatoes right into your bowl of dressing. The warmth helps the potatoes soak up all that flavor. Toss gently—this is not the moment for aggressive mixing!

Step 4: Add Veggies and Herbs

Now comes the fun part: pile in your thinly sliced red onion, sliced Kalamata olives, halved cherry tomatoes, diced cucumber, chopped parsley, and dill. Toss everything together so every piece gets coated in the luscious dressing and those fresh herbs mingle throughout.

Step 5: Fold in Feta (If Using)

If you’re going all-in with the traditional approach, gently fold in the crumbled feta cheese at this stage. The cheese will hold its shape if you mix softly—think of it like scattering snowflakes over your salad!

Step 6: Chill

Cover your bowl and let the Greek Potato Salad chill in the fridge for at least an hour. This helps the flavors develop and gives everything a cool, refreshing bite. If you can wait longer, even better.

Step 7: Adjust and Garnish

Before serving, give it a taste and add an extra pinch of salt, pepper, or a squeeze more vinegar if you feel like it needs a boost. For presentation, sprinkle on a little more chopped dill or parsley.

How to Serve Greek Potato Salad

Garnishes

For that picture-perfect finish, scatter extra chopped herbs—dill and parsley—over the top just before serving. A few extra olive slices or a crumble of feta add a beautiful contrast and shout out those core flavors. Sometimes I even add a twist of black pepper or a drizzle of golden olive oil. It’s the little touches that make the salad pop!

Side Dishes

Greek Potato Salad is the ultimate team player. Pair it with grilled chicken skewers, lamb chops, or flaky fish for a full Greek-inspired meal. It’s also wonderful alongside other mezze like tzatziki, roasted vegetables, or warm pita bread. At summertime gatherings, it might steal the spotlight from burgers or barbecue!

Creative Ways to Present

Try serving Greek Potato Salad piled high in a crisp lettuce cup, or as a hearty bed for grilled shrimp or salmon. If you’re entertaining, spoon it into small mason jars or cups for individual servings—fun and fuss-free! For a rustic look, present it family-style in a big, shallow bowl that shows off all the colors and textures.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store Greek Potato Salad in an airtight container in the fridge. It keeps well for up to three days, and sometimes the flavors deepen overnight, making tomorrow’s lunch even better.

Freezing

Potato salads typically don’t freeze well, and this one is no exception. The potatoes and veggies can lose their texture and become watery once thawed, so it’s best to enjoy Greek Potato Salad fresh or from the refrigerator within a few days.

Reheating

No need to reheat—this salad is made to be enjoyed chilled! Just stir gently before serving, and add a touch more olive oil or herbs if it’s looking a little dry after sitting in the fridge.

FAQs

Can I make Greek Potato Salad ahead of time?

Absolutely! In fact, Greek Potato Salad tastes even better after a few hours in the fridge. Prepare it up to a day ahead, then give it a quick toss and freshen up the herbs right before serving for the best taste and texture.

Is Greek Potato Salad gluten-free?

Yes! All the ingredients in Greek Potato Salad are naturally gluten-free. Just double-check your mustard to be sure if you’re cooking for someone with severe allergies.

Can I make this salad vegan?

You sure can. The only non-vegan ingredient is the feta cheese, which is entirely optional. Leave it out, or replace it with your favorite dairy-free feta-style cheese for a vegan version that’s just as delicious.

Which potatoes are best for this salad?

Waxy potatoes like Yukon Golds or red potatoes hold their shape best after boiling and tend to absorb the dressing perfectly. Avoid starchy potatoes, like Russets, which can get too soft and break apart.

How long does Greek Potato Salad last in the fridge?

Stored in a tightly sealed container, Greek Potato Salad stays fresh for up to three days in the refrigerator. Just be sure to give it a good stir before serving and refresh with extra herbs or seasoning if needed.

Final Thoughts

If you’re looking for a delicious, colorful, and crowd-pleasing dish, I can’t recommend Greek Potato Salad enough. It’s a breeze to make, packed with lively flavors, and bound to become a staple at your table. Give it a try—you’ll want to make it for every gathering, picnic, or weekday lunch!