Greek Potato Salad Recipe {No Mayo}

In the event you’re bored with the identical previous mayo-based potato salad, this Greek Potato Salad is about to shake issues up—in the easiest way. It’s gentle, recent, and bursting with daring Mediterranean flavors. Suppose juicy cherry tomatoes, crisp cucumber, salty Kalamata olives, and creamy feta all tossed with tender pink potatoes and a zesty lemon-oregano dressing. It’s the sort of salad that holds its personal at any barbecue, potluck, or weekday dinner desk.

A bowl of Greek Potato Salad on a wooden surface surrounded by ingredients.

What I like most about this dish is how versatile it’s. You possibly can serve it heat, at room temp, or straight from the fridge—no matter fits the second. It pairs superbly with grilled meats, seafood, and even by itself for a satisfying vegetarian meal.

I’ve all the time been an enormous fan of Greek salad—it’s my go-to at any time when I would like one thing crisp, tangy, and satisfying. Sooner or later, I assumed, why not flip these flavors right into a potato salad? The consequence was even higher than I imagined. You continue to get all the brilliant, briny, herby goodness, however with hearty pink potatoes to soak all of it up. It’s the proper mash-up of consolation meals and recent summer season taste.

Why You’ll Love This Recipe

Greek salad vibes, however heartier: All of the daring, briny flavors you’re keen on in a Greek salad, with the comforting addition of tender pink potatoes.
No mayonnaise required: This potato salad is tossed in a brilliant, zesty lemon and olive oil dressing that’s gentle, recent, and excellent for heat climate.
Excellent for any event: Serve it heat, room temp, or chilled. It’s a crowd-pleaser at picnics, potlucks, BBQs, or as a make-ahead lunch.
Straightforward to prep: Boil the potatoes, chop the veggies, whisk the dressing—completed! No fancy steps or hard-to-find components.
Filled with texture and taste: Creamy potatoes, crunchy cucumber, juicy tomatoes, salty olives, and crumbly feta multi functional chunk? Sure, please!

Substances

The total printable recipe card with measurements and directions is discovered on the backside of the put up.

Purple child potatoes: These maintain their form properly after boiling and have a creamy texture. No have to peel—simply halve and go!
Cucumber: I like to make use of English cucumber for fewer seeds and thinner pores and skin.
Cherry tomatoes: Halving them helps the dressing soak in higher and makes the salad simpler to eat.
Kalamata olives: Their salty, briny taste actually offers this salad its Greek aptitude. Slice them to unfold the flavour all through.
Feta cheese: Crumble it your self from a block for the perfect texture and style.
Purple onion: A bit of goes a good distance. Cube it finely for taste in each chunk with out overpowering the salad.
Contemporary parsley: Completely elective, but it surely offers a pleasant pop of colour and a bit of additional freshness.
Further virgin olive oil: Use an excellent high quality one right here—it’s the bottom of the dressing and actually makes a distinction.
Contemporary lemon juice: Freshly squeezed is all the time greatest!
Lemon zest: Provides further citrusy zing and brings out the lemon taste within the dressing.
Dried oregano: A basic Greek herb that ties all of the flavors collectively.
Garlic: Simply two cloves give the dressing a punchy kick. Mince it finely so it blends properly.
Salt and black pepper: Season to style. Don’t neglect the feta and olives are salty, so go simple at first!

Learn how to Make Greek Potato Salad

Step One: Place pink potatoes in a big pot of chilly, salted water. Convey to a mild boil, then cut back to a simmer. Cook dinner for 10–12 minutes, or till simply fork-tender however not falling aside. Drain and let cool barely.
Step Two: In a medium bowl, whisk collectively the olive oil, lemon juice, lemon zest, oregano, and garlic—season with salt and pepper.
Step Three: In a big bowl, toss collectively the cooked potatoes, cucumber, olives, tomatoes, pink onion, and feta. Pour the dressing over and toss gently till every thing is properly coated. Garnish with recent parsley, if utilizing.
Step 4: Serve heat, at room temp, or chilled.

Collage of mixing ingredients in a clear bowl.

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What to Serve With It

This Greek Potato Salad pairs superbly with every kind of mains, particularly something off the grill. Listed below are some tasty concepts to spherical out your meal:

Grilled rooster or souvlaki: The lemony dressing and feta are an ideal match for smoky, chargrilled meats.
Burgers or sausages: A recent, mayo-free facet that balances out heavier BBQ fare.
Grilled or baked salmon: The daring Mediterranean flavors complement the richness of the fish.
Lamb chops or meatballs: Lean into the Greek theme with one thing just a little extra conventional.
Pita bread and hummus: Maintain it gentle and easy with a mezze-style unfold.
Falafel or veggie skewers: Nice for a vegetarian choice that also feels hearty and satisfying.

Variations and Substitutions

Swap the potatoes: In the event you don’t have pink child potatoes, fingerling potatoes work simply as properly. I used mini Yukon Gold potatoes when testing the recipe, and they didn’t maintain their form properly. It made a creamy model of the salad.
Use a unique cheese: Not a fan of feta? Attempt crumbled goat cheese for a creamier texture or perhaps a little bit of shredded mozzarella for one thing milder.
Add some protein: Flip it right into a primary dish by including grilled rooster, shrimp, or chickpeas for a plant-based increase.
Make it dairy-free: Merely skip the feta or use a dairy-free various to maintain the salad vegan.
Add extra veggies: Bell peppers, artichoke hearts, and even avocado can add much more colour and texture.
Change up the recent herbs: No parsley? Contemporary dill or basil additionally pairs splendidly with the Mediterranean flavors. You can too garnish with inexperienced onions.
Use pink wine vinegar as a substitute of lemon: For a barely totally different tang, swap the lemon juice and zest with pink wine vinegar. It offers the dressing a bolder, extra conventional Greek taste.
Attempt a French dressing shortcut: Brief on time? A store-bought Greek French dressing can work in a pinch—simply go for one with easy, clear components.

Storage Directions

Retailer any leftovers in an hermetic container within the fridge for as much as 3 days. The flavors get higher as they sit, making it a terrific make-ahead choice.

In the event you’re prepping prematurely, you’ll be able to wait so as to add the feta till simply earlier than serving to maintain it good and crumbly. Give the salad a mild toss earlier than serving, as among the dressing might have settled to the underside.

Freezing will not be advisable for this recipe. The potatoes can grow to be mealy, and the recent veggies and feta don’t maintain up properly as soon as thawed. It’s greatest loved recent or inside a couple of days.

Recipe Ideas and Methods

Begin potatoes in chilly water: This helps them cook dinner evenly and prevents the outsides from turning into mushy earlier than the insides are totally cooked.
Don’t overcook the potatoes: You need them fork-tender, not falling aside. Control them and test early.
Let the potatoes cool barely: Heat (not scorching) potatoes take in the dressing greatest with out turning the salad into mush.
Use recent lemon juice and zest: Bottled lemon juice doesn’t have the identical brilliant, recent taste. The zest provides an additional citrus punch!
Style and alter seasoning: The saltiness of feta and olives can range, so give it a style earlier than including further salt.
Make it forward: This salad tastes even higher after a couple of hours within the fridge. It offers the flavors time to mingle.

Potato Salad Recipes

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Greek Potato Salad

Created by Stacie Vaughan

Prep Time 10 minutes

Cook dinner Time 12 minutes

Complete Time 22 minutes

This Greek Potato Salad is a recent, mayo-free twist on the basic—filled with tender potatoes, feta, olives, and a zesty lemon dressing. Excellent for summer season!

Place pink potatoes in a big pot of chilly, salted water. Convey to a mild boil, then cut back to a simmer. Cook dinner for 10–12 minutes, or till simply fork-tender however not falling aside. Drain and let cool barely.
In a bowl, whisk the olive oil, lemon juice, lemon zest, oregano, and garlic—season with salt and pepper.
In a big bowl, toss collectively the cooked potatoes, cucumber, olives, tomatoes, pink onion, and feta. Pour the dressing over and toss gently till every thing is properly coated. Garnish with recent parsley, if utilizing.
Serve heat, at room temp, or chilled.

For the perfect texture, use pink child potatoes or one other waxy selection that holds its form after boiling.
Let the potatoes cool barely earlier than including the dressing so that they take up extra taste with out turning into mushy.
Contemporary lemon juice and zest add the brightest taste, however you’ll be able to substitute pink wine vinegar for a tangier twist.
Crumble feta from a block for the perfect texture and style—it’s creamier than the pre-crumbled form.
This salad may be made forward and tastes even higher after a couple of hours within the fridge.
Not advisable for freezing, because the potatoes and veggies don’t maintain up properly as soon as thawed.

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The knowledge proven is an estimate supplied by a web-based vitamin calculator. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation.

Course Salads

Delicacies Greek

Key phrase potato salad

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Greek Potato Salad Recipe {No Mayo}

Why You’ll Love This Recipe

Substances