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Greek Potato Salad

This Greek Potato Salad is a light, fresh, and flavorful twist on a classic side dish, made with tender potatoes, olive oil, lemon juice, olives, and feta cheese. Perfect for warm weather, it’s one of the best summer meals to serve at picnics, BBQs, or family dinners. Inspired by traditional greek food recipes, this dish pairs beautifully with grilled meats or a fresh halloumi salad, bringing the vibrant taste of authentic greek food to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs potatoes baby potatoes or Yukon Gold
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup Kalamata olives sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled

Method
 

  1. Wash and cut potatoes into bite-sized pieces.
  2. Boil in salted water for 10–15 minutes until fork-tender.
  3. Drain and let cool slightly.
  4. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. In a large bowl, combine potatoes, olives, red onion, and parsley.
  6. Pour dressing over the salad and toss gently to coat.
  7. Sprinkle feta cheese on top.
  8. Serve warm or chilled.

Notes

  • Use waxy potatoes for the best texture.
  • Dress the potatoes while slightly warm for better flavor absorption.
  • Add cucumber or cherry tomatoes for extra freshness.
  • Omit feta or use a plant-based alternative for a vegan version.
  • Store leftovers in the fridge for up to 3–4 days.