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Greek Potato Salad Recipe

Greek Potato Salad Recipe

5 from 23 reviews

This Greek Potato Salad recipe is a refreshing twist on a classic dish, combining tender baby white potatoes with crisp cucumbers, tangy feta cheese, and a creamy yogurt dressing. Perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients

Scale

Potato Salad:

  • 3 pounds baby white potatoes

Dressing:

  • ¼ cup mayonnaise
  • ½ cup full fat Greek yogurt
  • 3.5 ounces feta cheese
  • 1 tsp mustard
  • 2 garlic cloves (grated or pressed)
  • 1 tsp salt (divided)
  • 1 tsp black pepper
  • zest from ½ lemon
  • 3 tbsp lemon juice

Add-ins:

  • 6 Persian cucumbers
  • 1 yellow onion
  • 4 tbsp capers
  • 3 tbsp chopped dill
  • 2 tbsp chopped chives

Instructions

  1. Boiling: Add unpeeled potatoes to a large pot, pour in hot water and add 1 ½ tsp salt. Boil until tender, about 15 minutes. Drain and run briefly under cold water, just enough so they’re easy to handle.
  2. Prepping: Prepare the dressing by adding feta and Greek yogurt to a large bowl. Mash with a fork until combined. Add mayonnaise, mustard, grated garlic, lemon zest, and lemon juice. Season with pepper and the remaining ½ teaspoon salt. Stir to combine.
  3. Chopping: Dice the cucumbers, thinly slice the onion, chop the dill and the chives.
  4. Cutting: Cut the potatoes into bite-sized pieces.
  5. Tossing: In the bowl with the dressing, add potatoes, onion, cucumbers, capers, dill, and chives. Stir to combine.
  6. Serving: Cover and refrigerate for at least 30 minutes or overnight. Serve chilled or at room temperature. Adjust salt or pepper to taste before serving.

Notes

  • You can customize this salad by adding olives, cherry tomatoes, or bell peppers.
  • Feel free to adjust the herbs and seasonings to suit your taste preferences.
  • This salad tastes even better the next day as the flavors meld together.

Nutrition

Keywords: Greek Potato Salad, Potato Salad Recipe, Greek Salad with Potatoes