Name: Greek Potato Salad – Side Dish Recipes with Fresh Mediterranean Flavor
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds red potatoes, scrubbed and cut into chunks; 1/2 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and halved; 1/2 cucumber, diced; 1/3 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Optional: 1/3 cup crumbled feta cheese

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Let’s face it. When it’s too hot to turn on the oven and you’re tired of the same old side dishes, a chilled bowl of Greek Potato Salad just hits differently. We’re talking tender bites of red potatoes tossed in a zingy olive oil dressing, fresh herbs, briny olives, and crisp veggies—all wrapped up in that classic Mediterranean flair. You can prep this salad in the morning, chill it, and serve it later without a second thought. This one has all the hallmarks of a solid staple: it’s quick to throw together, bright in flavor, and a total crowd-pleaser. The best part? No mayo. It holds up at picnics, BBQs, or your office fridge like a champ. We make this Greek potato salad whenever we want something light but satisfying. It’s hearty enough to pair with grilled chicken or fish but simple enough to let those fresh flavors shine. So if you’re collecting side dish recipes easy enough for weeknights but special enough for guests, add this one to the rotation. It’s also one of my go-to fresh salad recipes that happens to be healthy, flavorful, and rooted in Greek recipes I’ve been tweaking from my own notes. Yes, from *my recipes* folder—the one with scribbles and olive oil stains.

1) Key Takeaways
2) Easy Greek Potato Salad Recipe
3) Ingredients for Greek Potato Salad
4) How to Make Greek Potato Salad
5) Tips for Making Greek Potato Salad
6) Making Greek Potato Salad Ahead of Time
7) Storing Leftover Greek Potato Salad
8) Try these Side Dish Recipes next!
9) Greek Potato Salad Recipe
10) Nutrition

1) Key Takeaways

Greek potato salad blends tender red potatoes with fresh veggies and herbs
This dish works well as a make-ahead side for cookouts and potlucks
The flavors deepen the longer it sits, so don’t rush it
You can easily tweak it with your favorite Greek staples

2) Easy Greek Potato Salad Recipe

Sometimes, we just want food to do its job: be delicious and make us look like we have our life together. Greek potato salad? It’s got that handled. You take soft, warm chunks of red potato and toss them into a simple olive oil vinaigrette. Add the fresh crunch of cucumbers and tomatoes, then fold in those deep, briny flavors from olives and herbs. This isn’t some mayo-heavy potato blob sitting at the back of a potluck. This salad’s bright, clean, and just a little zippy.

We all need a few go-to side dish recipes in our back pocket. This one fits nicely with anything grilled, roasted, or scooped out of a Tupperware the next day. I love that I can prep it early in the morning and forget about it till dinner. And that lemony herb kick? It brings the whole thing to life.

Whether you serve this at a summer cookout or pack it into your weekday lunch rotation, you’ll feel good about what’s on your plate. We’ve got a fresh take on potato salad here—and it won’t sit around long. This belongs with your favorite flavorful dinner recipes, right next to the grilled chicken and a big glass of iced tea.

3) Ingredients for Greek Potato Salad

Red Potatoes: You’ll want about 2 pounds of these. They hold their shape better than russets and soak up flavor like champs. Scrub them well and cut them into chunks, skins on for color and texture.

Red Onion: Go with half a small one, sliced thin. It adds a bit of bite without overwhelming everything else. You can soak them in cold water to tame the sharpness if you like.

Cherry Tomatoes: A cup of these, halved, brings a sweet and juicy note. Look for firm ones so they hold up well when tossed.

Kalamata Olives: Half a cup, pitted and halved. These are salty and bold, and they balance out the richness of the potatoes beautifully.

Cucumber: About half of a standard cucumber, diced. Adds crunch and coolness. Peel it if the skin’s tough, but I usually leave it on.

Fresh Parsley: A third cup, chopped. This gives the salad its herby lift and makes the whole bowl feel fresh.

Olive Oil: A quarter cup of the good stuff. Extra virgin works best here. It’s the base of our dressing and adds richness without heaviness.

Red Wine Vinegar: Two tablespoons. It brings the tang and pulls all the flavors together. You could swap with lemon juice if that’s all you’ve got.

Garlic: One clove, minced. That little bite of garlic takes things up a notch. Don’t overdo it, though.

Dried Oregano: A teaspoon, because we want that earthy, Greek-style flavor in every bite.

Salt and Pepper: To taste. Start light and adjust once everything’s mixed.

Feta Cheese (optional): About a third cup, crumbled over the top. It’s salty, creamy, and just what this salad needs if you’re into that sort of thing. I always am.

4) How to Make Greek Potato Salad

Step 1: Start with your potatoes. Toss them in a pot, cover with cold salted water, and bring it to a boil. Let them cook until fork-tender, about 12 to 15 minutes. Drain and set them aside to cool just a bit.

Step 2: While the potatoes do their thing, mix up the dressing. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper.

Step 3: Once the potatoes are warm (not hot), add them to the bowl with the dressing. Toss gently to coat them well. Let them sit in the dressing for at least 10 minutes so they soak up all that flavor.

Step 4: Add your sliced red onion, halved cherry tomatoes, diced cucumber, olives, and chopped parsley to the bowl. Give everything a good but gentle toss.

Step 5: Taste it. Adjust seasoning as needed. If you’re using feta, sprinkle it over the top. Maybe sneak a forkful before anyone sees.

Step 6: Serve the salad at room temperature or pop it in the fridge to chill for later. It’s flexible like that.

5) Tips for Making Greek Potato Salad

Start with the right potato. Red potatoes or Yukon Golds hold together and won’t turn to mush. They keep things clean and chunky. Don’t skip salting your cooking water—it gives the base of the salad real depth.

Dress the potatoes while they’re still warm. They’ll soak in more of the vinaigrette and pick up every bit of flavor. That makes a huge difference in side dish recipes like this one. And if you’re like me, you’ll want to double the dressing for good measure.

Give the salad time. Letting it rest means the ingredients get cozy with each other. You’ll notice how much better it tastes after a few hours or even the next day. That’s the beauty of fresh salad recipes—you do the work once and the reward keeps going.

6) Making Greek Potato Salad Ahead of Time

This dish was built for planning ahead. You can make it the night before and pull it from the fridge when dinner rolls around. Just hold off on the feta and tomatoes if you’re prepping more than a day early—they’re better added last minute.

Letting those potatoes hang out in the dressing overnight? That’s a win. They turn from “pretty good” to “where’s the rest of this?” by the next afternoon. It works like magic, which is why it sits high on my list of go-to side dish recipes easy enough for busy weeks.

So if you’re hosting and don’t want to fuss in front of guests, toss this together early. It’s stress-free, flavor-packed, and looks great on the table. Prep now, thank yourself later.

7) Storing Leftover Greek Potato Salad

Got leftovers? Store them in an airtight container and refrigerate. This will stay good for up to four days. Before you eat it again, give it a little stir and maybe an extra splash of olive oil or vinegar to wake up the flavors.

If it’s looking dry, the trick is to add a bit of lemon juice and a pinch of salt before serving. It freshens everything right back up. The potatoes will still have some bite and the herbs keep their punch.

I don’t usually freeze this one. The texture gets weird. But in the fridge? It’s golden. Just another reason this recipe lands firmly under fresh salad recipes healthy eaters love.

8) Try these Side Dish Recipes next!

9) Greek Potato Salad Recipe