Looking for a light and tasty side dish? Greek potato salad has no mayo but tons of flavor! This Mediterranean treat uses extra virgin olive oil and fresh lemon juice instead of heavy mayo. You’ll love how it’s lighter but still packed with taste.
Want a dish that works at BBQs and family dinners? This Greek potato salad is ready in just 30 minutes! It uses baby potatoes, tangy feta cheese, and Kalamata olives for a simple but amazing flavor.
Why Try Greek Potato Salad?
Greek potato salad comes from the healthy Mediterranean diet. Studies show this way of eating helps your heart and helps you live longer.
The big difference? Regular potato salad uses mayo (about 94 calories per spoon). Greek style uses olive oil instead, which is much better for your heart. If you enjoy healthy meals, you’ll also love our Mediterranean diet dinners.
Three Key Points:
- Uses olive oil instead of mayo – much healthier like our healthy snacks
- Gets amazing flavor from lemon juice, fresh dill, and feta cheese
- Tastes great warm or cold – perfect for any time of year
See How They Compare
| Per Serving | Classic Potato Salad | Greek Potato Salad |
|---|---|---|
| Calories | 358 | 207 |
| Total Fat | 20g | 12g |
| Saturated Fat | 3.3g | 1.9g |
From USDA Food Data, 2023
Simple Ingredients, Big Flavor
Greek cooking is all about letting good ingredients shine. Chef Maria Loi says, “The secret to Greek cooking is using high-quality basics.”
What You’ll Need:
- Red potatoes or baby potatoes: They stay firm better than russet potatoes
- Extra virgin olive oil: For heart-healthy fats
- Fresh lemon juice: Adds bright flavor and keeps potatoes looking good
- Red wine vinegar: For extra tang
- Fresh herbs: Especially fresh dill, which is key
- Feta cheese: Gives that salty, tangy kick
- Red onions and green onion: For a nice sharp contrast
- Kalamata olives: For that true Greek flavor
Fun fact: Greeks use more olive oil than anyone else – about 24 liters per person each year! Americans use just 1 liter. Looking for other healthy swaps? Try our bread alternatives.
How To Make Perfect Greek Potato Salad
You’ll Need (Serves 6)
- 2 pounds red potatoes or baby potatoes, washed
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 medium red onion, thinly sliced
- 3 green onions, sliced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- Salt and freshly ground black pepper
Step-By-Step Instructions
1. Cook The Potatoes
Time: 15-20 minutes
Put whole potatoes in a big pot. Cover with cold water. Add 1 tablespoon salt.
Bring to a boil over high heat. Reduce to medium and cook until fork-tender but still firm, about 15-20 minutes.
Drain potatoes and let cool until you can handle them. This pairs well with Greek chicken recipes for a complete meal.
Watch out: Don’t overcook! Test often with a fork.
2. Mix The Dressing
Time: 5 minutes
While potatoes cook, in a large bowl whisk together:
- Extra virgin olive oil
- Fresh lemon juice
- Red wine vinegar
- Minced garlic
- Dried oregano
- Half the fresh dill
- Salt and freshly ground black pepper
Common mistake: Using cheap olive oil ruins the flavor. Always use good extra virgin olive oil, just like in our fermented foods guide.
3. Put It All Together
Time: 10 minutes
Cut slightly cooled potatoes into chunks. Add to the bowl with dressing.
Gently toss potatoes while still warm so they soak up the dressing. Add red onions, green onion, cucumber, tomatoes and olives.
Fold in feta cheese and the rest of the herbs. Add more salt and pepper if needed.
Success tip: Potatoes should be coated but not falling apart. This is much lighter than creamy potato salad but still very satisfying.
Make It Your Own
Greek potato salad tastes great warm, at room temperature, or cold. When warm, it soaks up flavors better. When cold, it’s more refreshing – perfect for hot days!
According to the Academy of Nutrition and Dietetics, you can easily customize Mediterranean dishes while maintaining their health benefits.
Try These Add-Ins:
Want More Protein?
- Add 1 cup grilled chicken pieces
- Mix in 1 can of rinsed chickpeas (the Mediterranean Diet Foundation highlights legumes as a key protein source)
- Add 2 hard-boiled eggs, cut in quarters
Love Vegetables?
- Add 1 cup roasted red pep
Storage Tips
This salad gets better after a day in the fridge as flavors blend together. According to USDA Food Safety guidelines, properly stored potato salad can be kept in the refrigerator for 3-4 days.
The Food and Drug Administration recommends keeping your refrigerator at 40°F (4°C) or below to maintain food safety.
For best results:
- Use an airtight container
- Save some fresh herbs to add right before serving
- Add a little olive oil and lemon if it seems dry after storage
Food safety experts at NC State University recommend not leaving potato salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
Health Benefits
Studies keep finding good things about the Mediterranean diet. A 2020 review in the medical journal BMJ found people who follow this diet have 29% less heart disease.
Greek potato salad ingredients are good for you:
- Olive oil: Has natural anti-inflammatory properties
- Potatoes: When cooled, they form resistant starch that feeds good gut bacteria
- Fresh herbs: Full of antioxidants that fight cell damage
Common Questions
Can I make it without feta cheese?
Yes! It’s still delicious. For a similar tangy flavor, try adding 1-2 tablespoons of capers instead.
Which potatoes work best?
Waxy ones like red potatoes or fingerlings hold their shape better than starchy ones. They make the perfect base for this salad.
Can I make it ahead for a party?
Absolutely! It often tastes better the next day. Make it up to 24 hours ahead and keep it in the fridge.
Is it healthier than American potato salad?
Yes! It has about 40-50% fewer calories and much less saturated fat thanks to using olive oil instead of mayo.
What goes well with Greek potato salad?
It’s great with grilled meats, as part of a Mediterranean spread, or with other Greek dishes.
Can I make it keto-friendly?
Yes! Use cauliflower instead of potatoes. Steam florets until just tender. For more low-carb ideas, check our keto diet guide.
Time to Enjoy a Taste of Greece!
Greek potato salad shows what Mediterranean food does best – simple, tasty, and good for you. By using olive oil instead of mayo and adding fresh herbs, you transform a basic side dish into something special.
Remember these tips:
- Use waxy potatoes and dress them while warm
- Use good quality olive oil – it makes all the difference
- Add your favorite vegetables to make it your own
Try this Greek potato salad at your next meal. It’s simple to make but full of amazing flavors!
Reviewed by Dr. Gustavo Maria, MD, Nutrition and Mediterranean Diet Specialist
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