Delicious, healthy Greek potato salad recipe with fresh herbs and feta cheese. The perfect summer side dish to go with grilled chicken or fish. Super easy healthy family food!
This is one of our favourite potato salad recipes to make. It has all the flavours of a classic Greek salad but with added carbs! What’s not to love?
Yes… even when it comes to salad carbs make it extra delicious!
Our Greek potato salad is really lovely served at BBQ’s, picnics or just with lovely, laid back summery dinners in the garden.
It’s also a great salad to pack in lunchboxes, it’s filling and packed with healthy veggies. So it’s salad I feel good about eating.
Greek Potato Salad Ingredients
- 1.5 kg Baby new potatoes – skins scrubbed and potatoes halved
- 1/4 Red onion – thinly sliced
- 2 Handfuls of black olives
- 300g Baby plum tomatoes halved
- 1 Small cucumber – sliced
- 200g Feta cheese – cubed
- 2tbs Olive oil
- 1tbs White wine vinegar – I usually use Biona
- 1/2tsp Dried oregano
- Pinch sea salt and black pepper
- Small bunch of fresh herbs – I use oregano, marjoram and flat leaf parlsey from my little herb garden that I grow at home.
Equipment Needed To Make This Recipe
- Chopping board
- Sharp vegetable knife
- Large saucepan
- Small bowl or cup
- Serving platter
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How To Make Greek Potato Salad
This super simple Greek Potato Salad recipe can be thrown together in less than 20 minutes.
- Cook the new potatoes – place the scrubbed and halved new potatoes into a saucepan of cold water with a pinch of salt. Bring the pan to the boil and then reduce the heat, simmer with the lid on for around 6-7 minutes. Then check to see if the potatoes are tender through to the middles. Continue cooking until they are – be sure to check every few minutes as you don’t want to overcook them.
- Prepare your potato salad ingredients – whilst the potatoes are cooking, prepare the rest of the salad ingredients.
- Drain and cool the potatoes – once the potatoes are cooked – drain them in a colander. Rinse the cooked potatoes under cold running water to cool them quickly, ready for use in the potato salad.
- Assemble the Greek potato salad – toss the cooked and cooled potatoes into a bowl along with the chopped cucumbers, baby plum tomatoes, black olives, sliced red onions and cubed feta cheese.
- Mix the salad dressing – add the olive oil, white wine vinegar, dried oregano and a pinch of salt and pepper to a small bowl and whisk together using a fork.
- Toss the salad with the dressing – pour the homemade vinaigrette dressing over the salad and gentle toss everything together to coat it all.
- To serve – tip the Greek potato salad onto a serving plate and scatter over the chopped herbs.
The BEST Greek Potato Salad Dressing
I dress the Greek potato salad with a freshly whisked up vinaigrette dressing using 2 tbs of olive oil and 1 tbs of white wine vinegar with a pinch of dried oregano, sea salt and black pepper. Simple and delicious.
But if you fancy changing things, you could use a tzatziki style dressing if you prefer with Greek yogurt, freshly chopped mint, garlic and lemon.
Make Potato Salad Your Way
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Mix up your potato salad your way – change up your ingredients to suit your tastes. Try…
- Switch the baby new potatoes for sweet potatoes
- Add in crispy croutons
- Add in shredded lettuce and a twist of lemon
- Add in some grilled chicken slices and make it a complete main course salad.
- Switch the salad dressing to one of your favourites
More Easy Potato Salad Recipes To Try
- Potato Salad with Radishes and Herbs – a delicious vegan potato salad with herby dressing.
- Bacon Potato Salad – love your potato salad fully loaded? Try our bacon-y potato salad dish here.
- Classic Creamy Potato Salad – sometimes you just want a good old fashioned potato salad with delicious creamy dressing – you’ll love this!
Get more potato salad recipes here
No – potato salad really doesn’t work well frozen.
It’s better to cut your potatoes into smaller bitesized pieces prior to boiling, that way they won’t go mushy and overcooked.
Our Greek potato salad will keep happily in the fridge for 48 hours. Just store in an air tight container and refrigerate as soon as possible after making.
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- 1.5kg baby new potatoes - scrubbed and halved
- 1/4 red onion - thinly sliced
- 100g black olives
- 300g baby plum tomatoes
- 1 small cucumber - sliced
- 200g feta cheese - cubed
- 2 tbs olive oil
- 1 tbs white wine vinegar
- 1/2 tsp dried oregano
- pinch sea salt
- pinch cracked black pepper
- 2 tbs chopped fresh herbs - I use oregano, marjoram and parsley
- Boil the potatoes in salted water for around 8-10 minutes or until just tender – drain and rinse under cold water then put to one side to cool ready to use – if making the salad for eating later then let the potatoes cool completely before using.
- Mix the potatoes, tomatoes, cucumber, red onions, feta cheese and black olives together in a large bowl.
- Mix up the vinaigrette dressing – whisk together the olive oil, white wine vinegar, oregano and season with salt and black pepper.
- Toss the dressing together with the salad gently.
- Scatter over the fresh herbs and serve.
Amount Per Serving: Calories: 397Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 479mgCarbohydrates: 59gFiber: 7gSugar: 6gProtein: 12g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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