Loaded with classic Mediterranean flavors, this Greek Potato Salad features tender potatoes, sweet red onions, tangy olives and feta tossed in a zesty dressing. It's a delicious, no-mayo twist on traditional potato salad.

Jump to:

• ❤️ Why You'll Love This Greek Potato Salad Recipe
• 🛒 Ingredients for Mediterranean Potato Salad
• 🔪 How to Make Greek Potato Salad
• 💡 Tips for Making Greek Potato Salad
• ☑️ Storage Instructions
• 🍴 What Goes with No-Mayo Greek Potato Salad
• 🔄 Substitutions and Additions
• Can I Make this Greek Potato Salad Ahead of Time?
• What Type of Potatoes Work Best for This Recipe?
• How Do I Prevent the Potatoes from Becoming Mushy?
• Do I Need to Peel the Potatoes for this Salad?
• Is This Salad Better Served Warm or Cold?
• 🍽️ More Tasty Potato Recipes

❤️ Why You'll Love This Greek Potato Salad Recipe

• Classic Mediterranean flavors
• Creamy Yukon gold potatoes
• Sweet red onions, Kalamata olives and feta cheese
• Tossed in a tasty Greek dressing
• Flavorful “no-mayo” spin on potato salad

If comfort food was a side dish, potato salad would be at the top of the list. This Greek-inspired version takes things up a notch with fresh herbs and a tangy dressing that makes every bite burst with flavor. The combination of warm potatoes with a blend of fresh dill, mint, and chives creates a bright and delicious dish that's both hearty and refreshing.

Perfect for potlucks, barbecues, or a light lunch, this potato salad is versatile and super easy to make ahead. It’s a great option for those times when you’re craving something a bit different from the usual mayo-based version. You can serve it at room temperature or chilled; either way, it’s sure to be a hit at any gathering.

If you love this recipe, you should also try this easy German Potato Salad. It's another awesome no-mayo version that gets a smoky kick from crispy bacon.

🛒 Ingredients for Mediterranean Potato Salad

• Yukon gold potatoes
• Red onion
• Feta cheese
• Kalamata olives
• Fresh chives
• Fresh dill
• Fresh mint
• Olive oil
• Lemon
• Red wine vinegar
• Dried oregano
• Garlic
• Dijon mustard
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large pot
• Mixing bowl
• Bullet blender or salad dressing shaker

🔪 How to Make Greek Potato Salad

Wash, scrub and add your potatoes to a large pot with enough water to cover them by at least 1-2 inches. 

Simmer on medium until they are fork tender, then drain and set aside.

Add all the dressing ingredients to a bullet blender or dressing shaker.

Mix until well combined and emulsified.  Set the dressing aside and allow the flavors to meld.

Once the potatoes are cool enough to handle, cut them into small bite size pieces.  You can either remove the skins or keep them on.  I chose to remove them and once cut, they just slipped right off.

Add the warm potatoes to a large mixing bowl.

In the same bowl with the potatoes, add in the sliced red onion, Kalamata olives, crumbled feta cheese, chopped chives, dill and mint.

Pour the dressing over the top. Gently toss to combine, making sure all the ingredients are well coated in the dressing.  It’s important to do this while the potatoes are still warm, as they will absorb the dressing more easily.

Serve at room temperature or chill in the fridge before serving.

💡 Tips for Making Greek Potato Salad

• Cut the potatoes into even-sized pieces before boiling. This ensures they cook evenly and absorb the dressing at the same time.

• Don’t be afraid to add a little extra salt to the water when boiling the potatoes. This helps to season the potatoes from the inside out.

• After draining the boiled potatoes, return them to the hot pot and cover them with a clean kitchen towel for a few minutes. This helps them steam dry and prevents the salad from becoming watery.

• Adjust the seasoning by adding more salt, pepper, or a bit more dressing until you get the perfect consistency and balance of flavors that you like.

• Gently fold the ingredients together using a large spoon. This prevents the potatoes from breaking apart and keeps the salad's texture intact.

☑️ Storage Instructions

Allow the salad to cool completely at room temperature before storing it. This prevents condensation from forming inside the container, which can make the salad watery. Then, transfer the salad to an airtight container and place it in the refrigerator. It can be stored in the refrigerator for up to 3–4 days.

🍴 What Goes with No-Mayo Greek Potato Salad

• Air Fryer Bone-in Pork Chops
• Greek Meatballs
• Lemon Pepper Chicken Drumsticks
• Greek Sheet Pan Chicken
• Air Fryer Chicken Thighs
• Prime Rib for Two
• Air Fryer Pesto Salmon

🔄 Substitutions and Additions

• Potatoes: Swap Yukon gold potatoes for red potatoes for a different twist on the texture and flavor.

• Feta cheese: Use goat cheese or a dairy-free feta substitute if you prefer a different flavor or a dairy-free option.

• Kalamata olives: Replace Kalamata olives with green olives or black olives for a milder taste.

• Red onion: Substitute red onion with green onions or shallots for a milder onion flavor.

• Fresh herbs: You can use parsley or basil instead of mint or chives for a different flavor.

• Capers: Add capers for even more of a briny flavor that complements the olives and feta.

• Other veggies: For other veggies, halved cherry tomatoes, diced bell peppers, sun-dried tomatoes are other great add-ins.

Can I Make this Greek Potato Salad Ahead of Time?

Yes, this salad is perfect for making ahead! Just prepare it a day in advance and store it in an airtight container in the refrigerator. For the best flavor, allow it to come to room temperature before serving or refresh it with a bit of extra dressing.

What Type of Potatoes Work Best for This Recipe?

Yukon gold potatoes are ideal because they are creamy and hold their shape well after boiling. However, any waxy potato, such as red potatoes or baby potatoes, will also work nicely in this salad.

How Do I Prevent the Potatoes from Becoming Mushy?

To prevent the potatoes from becoming mushy, make sure to cook them just until they are fork-tender, then drain them immediately. Be careful not to overcook them, because they can break apart when tossed with the other ingredients.

Do I Need to Peel the Potatoes for this Salad?

Peeling the potatoes is optional. The skin adds texture and additional nutrients, so you can leave it on if you prefer. If you opt to remove the skins, it's easiest to do so while the potatoes are still warm after boiling.

Is This Salad Better Served Warm or Cold?

Some prefer to eat it cold or chilled, but I think the flavors are best when it is warm or at least room temperature.

🍽️ More Tasty Potato Recipes

• Air Fryer Red Potatoes
• Mashed Sweet Potatoes
• Air Fryer Baked Potatoes
• Crispy Smashed Potatoes
• Air Fryer Sweet Potatoes
• Air Fryer Twice Baked Potatoes
• Garlic Potatoes with Green Beans