Greek Potato Salad Recipe

If you’re ready to shake up your salad game, let me introduce you to Greek Potato Salad: an irresistible twist on the classic picnic staple that packs in the briny, herby flavors of the Mediterranean. Creamy feta, tangy Greek yogurt, crisp cucumbers, and buttery potatoes all come together in a salad that’s both comforting and bright. It’s one of those dishes that vanishes quickly at gatherings, thanks to its perfectly balanced taste and refreshing bite. Whether you’re serving this as a side or the star, Greek Potato Salad is about to become a beloved favorite at your table.

Ingredients You’ll Need

All the magic of Greek Potato Salad lies in just a handful of fresh, well-chosen ingredients. Each one adds something essential—whether that’s creamy body, punchy flavor, crunch, or vibrant color—that makes this salad so irresistible and memorable.

• Baby white potatoes: These are tender and slightly sweet, making the perfect creamy base that soaks up the dressing beautifully.
• Persian cucumbers: Their crispness and mild flavor bring a refreshing contrast to the starchiness of the potatoes.
• Yellow onion: Thinly sliced, it gives a subtle bite and aromatic sweetness to the mix.
• Capers: Briny and tangy, these lend little pops of flavor in every bite and underscore that Greek vibe.
• Chopped dill: Classic for anything Greek, dill brightens the salad with fresh, grassy notes.
• Chopped chives: Mild, oniony, and deep green, chives add color and gentle zest.
• Mayonnaise: Just enough to add creaminess and richness to the dressing without overwhelming the yogurt.
• Full fat Greek yogurt: The soul of the dressing—a velvety tang that brings it all together, and also keeps things lighter than all-mayo versions.
• Feta cheese: Creamy, salty, and crumbly, feta infuses the whole salad with unmistakable Greek flair.
• Mustard: A touch of sharpness to balance the cream and lift the flavor.
• Garlic cloves: Freshly grated or pressed, they provide aromatic depth throughout.
• Salt (divided): Essential for seasoning the potatoes and brightening all the flavors at each stage.
• Black pepper: Gives a gentle kick at the end for balance.
• Lemon zest: Adds citrus fragrance and a pop of color.
• Lemon juice: The acid that ties everything together with classic Mediterranean brightness.

How to Make Greek Potato Salad

Step 1: Boil the Potatoes

Start by adding your baby white potatoes—unpeeled!—to a large pot. Cover them with hot water and drop in 1 ½ teaspoons of salt. Bring to a boil and cook until they’re fork-tender, about 15 minutes. When they’re done, drain and rinse briefly under cold water until you can handle them easily. This quick chill stops them from cooking further but keeps their texture perfect for Greek Potato Salad.

Step 2: Prepare the Creamy Feta-Yogurt Dressing

While the potatoes are cooling down, let’s build that show-stopping dressing. In your largest mixing bowl, combine the feta cheese and full fat Greek yogurt, mashing them together with a fork until you get a mostly smooth mixture (a little texture is good!). Add in the mayonnaise, mustard, pressed garlic, lemon zest, and lemon juice. Finally, sprinkle in the black pepper and that last ½ teaspoon of salt. Stir it all up until the dressing is beautifully creamy and well blended.

Step 3: Chop the Veggies and Herbs

Next, dice your Persian cucumbers for a cool crunch, thinly slice the yellow onion for some zip, and chop both dill and chives to unleash maximum fresh flavor. Prepping everything before you assemble means every bite of Greek Potato Salad will have just the right amount of everything.

Step 4: Cut the Potatoes

Once your potatoes have cooled enough to handle, cut them into generous, bite-sized pieces. Leave the skins on for extra texture and rustic flair—that’s part of the charm and color of Greek Potato Salad.

Step 5: Toss It All Together

Add the warm potato chunks, chopped onion, cucumbers, capers, dill, and chives right into your bowl of feta-yogurt dressing. Use a large spoon or spatula to gently fold everything together, making sure each piece is thoroughly coated. You’ll notice the dressing clings to the potatoes and veggies in the most satisfying way.

Step 6: Chill and Serve

For the absolute best flavor, cover the bowl and stash your Greek Potato Salad in the fridge for at least 30 minutes, or even overnight. This lets the flavors mingle and develop. Serve it chilled or at cool room temperature, and be sure to taste and adjust salt and pepper just before serving.

How to Serve Greek Potato Salad

Garnishes

A final flurry of fresh dill, a handful of extra crumbled feta, and maybe a drizzle of good olive oil turns Greek Potato Salad into a show-stopping centerpiece. If you love color, a bit of lemon zest on top or a sprinkle of smoked paprika can add a little visual drama and a pop of flavor without overpowering the freshness underneath.

Side Dishes

Greek Potato Salad is blissful alongside grilled chicken, fish, or lamb, but it also holds its own next to veggie skewers or a simple tomato-cucumber salad. Pair it with fresh pita and a little bowl of olives for a true Mediterranean spread.

Creative Ways to Present

For parties, try scooping Greek Potato Salad into small lettuce cups or serving it in individual jars for a picnic-perfect, portable treat. You can even layer it with extra veggies or top with chopped hard-boiled eggs to make it the main event at brunch or lunch.

Make Ahead and Storage

Storing Leftovers

Place leftover Greek Potato Salad in an airtight container and store it in the fridge. It keeps delicious for up to three days, and the flavors tend to get even better as they meld together.

Freezing

Freezing is not recommended for Greek Potato Salad, since the creamy dressing and fresh vegetables can become watery and lose their pleasant texture after thawing. It’s much tastier enjoyed fresh from the fridge.

Reheating

This salad is best enjoyed cold or at room temperature. If you’d like to take the chill off for serving, simply let the Greek Potato Salad sit out of the fridge for about 15–20 minutes, but there’s no need to reheat.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Absolutely! Just be sure to peel them if the skin is thick, and scoop out any seeds if they’re watery. This way, your Greek Potato Salad will keep that nice crisp texture.

Is there a substitute for feta cheese?

If you need a feta alternative, try crumbled goat cheese or even ricotta salata for a similar tang and creaminess, though authentic feta gives Greek Potato Salad its signature bite.

Can I make Greek Potato Salad vegan?

You can! Use a plant-based mayonnaise, a thick vegan yogurt, and look for a dairy-free feta or add some marinated firm tofu for that Eastern Mediterranean flair.

Will the potatoes fall apart if I slice them hot?

Give them a couple minutes to cool, but slicing while the potatoes are still warm helps them soak up more of the delicious dressing without falling apart. Just be gentle as you toss everything together.

Can I add other mix-ins to Greek Potato Salad?

Feel free to get creative! Kalamata olives, cherry tomatoes, or chopped roasted red peppers all fit right in and add even more Mediterranean character to your bowl.

Final Thoughts

If a burst of Mediterranean sunshine sounds good right now, Greek Potato Salad absolutely needs a spot in your kitchen. It’s creamy, zesty, full of color, and waiting to wow at your next picnic or family dinner. Trust me, one taste and you’ll be wishing you made a double batch!

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