What makes this dish stand out from traditional versions?

This recipe uses a bold vinaigrette with olive oil, lemon juice, and red wine vinegar, along with fresh herbs like oregano and dill. These ingredients give it a Mediterranean flair that’s both tangy and aromatic.

Can I use different types of potatoes for this recipe?

Yes, you can use Yukon Gold or red potatoes for a creamier texture. Just ensure they’re cooked until tender but still hold their shape for the best results.

How long does it take to prepare this dish?

From start to finish, it takes about 30 minutes. Most of the time is spent boiling the potatoes, while the dressing and assembly are quick and easy.

Can I make this ahead of time?

Absolutely! This dish tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to two days.

What are some creative add-ins I can try?

You can add chopped green onions, capers, or even olives for extra flavor. For a creamy twist, a dollop of mayo or Greek yogurt works well.

Is this recipe suitable for a low-fat diet?

Yes, it’s naturally low in fat since it uses olive oil instead of heavy dressings. You can also adjust the amount of oil to suit your dietary needs.

How do I store leftovers properly?

Keep leftovers in a sealed container in the refrigerator. For the best texture, let it sit at room temperature for 10 minutes before serving again.

Can I substitute fresh herbs with dried ones?

Yes, you can use dried oregano and dill, but reduce the quantity by half since dried herbs are more concentrated in flavor.

How to Make Greek Potato Salad at Home

Name: Greek Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 pounds waxy potatoes (Yukon Gold or red potatoes), cut into bite-sized pieces; ¼ cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard (optional, for extra depth); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ teaspoon dried oregano; ¼ cup fresh herbs, chopped (parsley, dill, or oregano); ¼ cup red onion, thinly sliced (optional, for extra bite); ½ cup crumbled feta cheese (optional, for added creaminess)

Description

This Greek Potato Salad is a light and refreshing take on the classic, featuring waxy potatoes, olive oil, red wine vinegar, and fresh herbs. Unlike traditional mayo-based potato salads, this version is vibrant, tangy, and packed with Mediterranean flavors—perfect as a side dish for any meal!

Ingredients

Scale

2 pounds waxy potatoes (Yukon Gold or red potatoes), cut into bite-sized pieces
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard (optional, for extra depth)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried oregano
¼ cup fresh herbs, chopped (parsley, dill, or oregano)
¼ cup red onion, thinly sliced (optional, for extra bite)
½ cup crumbled feta cheese (optional, for added creaminess)

Instructions

Cook the Potatoes:
- Place the potato pieces in a large pot of cold salted water.
- Bring to a boil and cook for 10-12 minutes, until fork-tender but not mushy.
- Drain and let them cool slightly.
Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and dried oregano.
Assemble the Salad:
- In a large bowl, toss the warm potatoes with the dressing to absorb the flavors.
- Add fresh herbs and red onion (if using), then gently toss to combine.
Serve & Enjoy:
- Garnish with crumbled feta cheese (if using) and serve warm or at room temperature.

Notes

For extra tanginess, add a squeeze of fresh lemon juice before serving.
For a heartier version, mix in chopped olives or sun-dried tomatoes.
Best served fresh, but leftovers can be stored in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Salad
Cuisine: Greek

Nutrition

Serving Size: 4 Servings
Calories: ~220 kcal per serving
Sugar: 2 g
Sodium: 300 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 35 mg

Keywords: GreekPotatoSalad, HealthySideDish, MediterraneanFlavors, NoMayoPotatoSalad, EasyRecipes