The Zesty Greek Potato Salad Everyone Asks For

Of all the potato salads I love to prepare this is the zesty Greek potato salad everyone asks for because it's light, briny and zesty,

For summer, this one is so perfect with a beautifully grilled ribeye, carne asada or skirt steak with a side of Mexican street corn and fresh corn tortillas.

Why You’ll Love This Recipe

• No mayo
• Works well for make-ahead meals
• Uses simple ingredients
• Pairs with a variety of mains

Ingredients For The Simplest Greek Potato Salad

Potatoes

• Small white waxy potatoes (Yukon Gold can work, but they’re softer and more starchy, so they may break apart slightly)

Mix-Ins

• Black olives, halved (Kalamata olives work great here too)
• Red onion, thinly sliced (you can swap with sweet onion if you don’t have red onion, or let it sit in the vinaigrette to mellow the flavor)
• Sweet small tomatoes (cherry or grape tomatoes both work)

Vinaigrette and Seasoning

• Olive oil
• Vinegar (red wine vinegar is traditional, but white wine vinegar works just as well)
• A splash of olive brine
• Fresh oregano, chopped
• Dried oregano
• Fresh dill, chopped (if you don’t have fresh herbs, use a little extra dried oregano)
• Salt and black pepper

To Finish

• Block of feta cheese (Greek feta is best, but any good block feta will work. A mild goat cheese can work if needed)

Instructions

Start by cleaning and scrubbing the potatoes well, then cut them into halves or bite-size pieces. Add them to a pot of salted water and bring it to a boil. Cook until fork tender but not falling apart.

Drain the potatoes and let them cool completely so they hold their shape and don’t affect the tomatoes.

Add the cooled potatoes to a large bowl. Add the halved olives and sliced tomatoes.

In a separate mixing bowl, combine olive oil, vinegar, and a small splash of olive brine. Add the sliced red onion along with the fresh chopped oregano, fresh dill, and dried oregano. Let it sit for a few minutes so the onions soften and the flavors come together.

Pour the vinaigrette over the potatoes, olives, and tomatoes. Toss gently so everything is coated.

Crumble in the feta and add salt and black pepper to taste.

Give it one final gentle toss, keeping everything intact. Let it sit for a few minutes before serving so the flavors settle.

What to Serve With This

• Grilled chicken
• Roasted lamb
• Baked fish
• Chicken skewers
• Flatbread

If You Like This Greek Potato Salad, You’ll Love These

Here are a few others I’ve made and loved:

• Chicken fajita bowl
• Black beans and rice
• Creamy chicken sausage orzo
• Rotisserie chicken tostadas

If you make this greek potato salad, leave a comment. I love reading your comments and will try to get back to every single one.

Olga

Greek Potato Salad (No Mayo)

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Greek potato salad made with white potatoes, olives, and a simple zesty dressing. A no-mayo side dish for everyday meals.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 people

Course: Dinner, Lunch, Side Dish

Cuisine: American, Greek

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Potatoes

• 1.5 lbs small white potatoes cut into halves or bite-size pieces
• Water for boiling
• Salt

Mix-Ins

• ½ cup black olives halved
• ½ small red onion thinly sliced
• 1 cup small tomatoes halved
• 4 oz block feta cheese

Vinaigrette and Seasoning

• 2 tbsp olive oil
• 1 to 2 tbsp vinegar
• 1 tsp olive brine
• 1 tbsp fresh oregano chopped
• 1 tbsp fresh dill chopped
• 1 tsp dried oregano
• Salt and black pepper to taste

Equipment

• 1 Mixing Bowl
• 1 Saucepan
• 1 Chef Knife
• 1 Wooden Cutting Board

Method

 

1. Rinse and scrub the potatoes, then cut them into halves or bite-size pieces. Add them to a pot or saucepan of salted water and bring to a boil. Cook until fork tender but not falling apart.
2. Drain the potatoes and let them cool completely.
3. Add the cooled potatoes to a large bowl. Add the halved olives and sliced tomatoes.
4. In a small bowl, combine olive oil, vinegar, and a small splash of olive brine. Add the sliced red onion along with fresh chopped oregano, fresh dill, and dried oregano. Let it sit briefly to soften and build flavor.
5. Pour the vinaigrette over the potatoes, olives, and tomatoes. Toss gently to coat.
6. Crumble in the feta and add salt and black pepper to taste.
7. Toss gently again, keeping everything intact. Let sit for a few minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 8gFat: 18gCholesterol: 20mg

Notes

Tips

• Cut the potatoes before boiling so they cook evenly and faster
• Let the potatoes cool after boiling before mixing. This helps them hold their shape and keeps the salad from getting too soft
• Let the onions sit in the vinaigrette to soften their bite
• Add a splash of olive brine to the salad for extra flavor. It gives the whole dish a nice salty, briny finish
• Use a block of feta and crumble it yourself for better texture
• Greek feta is best here. It’s creamier, saltier, and makes a big difference

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Let us know how it was!