Homemade Greek Potato Salad is irresistibly 5-ingredient.

As a busy professional chef who believes great food should be quick, bright, and totally doable, I created Homemade Greek Potato Salad to bring sunlit flavors to weeknights. This 5-ingredient, no-mayo side captures the clean tang of lemon, the warmth of oregano, and the beauty of olive oil, paired with fresh herbs and an optional crumble of feta. Inspired by the Mediterranean pantry I love, this recipe travels well for picnics and potlucks and shines at family dinners alike. On Allen’s Recipes, I’ve built a toolkit of practical, flavorful meals for women balancing work, home, and health—this salad is a favorite among my readers who crave speed without skimping on taste. Let’s make something bright, hassle-free, and irresistibly delicious.

Table of Contents

Table of Contents

What makes this Homemade Greek Potato Salad special

As a home cook with a busy calendar and a hungry crew, I treasure recipes that feel bright and doable in one pan. This Homemade Greek Potato Salad is one of those joyfully practical wins. It skips mayo, relies on lemon, olive oil, and oregano for a clean tang, and lets fresh herbs steal the show. The potatoes soak up the dressing while staying tender, making it a perfect weeknight side that still tastes like a celebration. It travels well for picnics and potlucks, yet somehow stays light enough for a quick weeknight dinner. Simple, sunny, and seriously satisfying.

Why Homemade Greek Potato Salad is perfect for weeknights

Weeknights demand speed and clarity. This Homemade Greek Potato Salad hits both. I boil the potatoes, whisk a bright dressing, and toss everything together while warm, so flavors bloom fast. It’s a flexible side that pairs with grilled chicken or roasted vegetables, with no mayo to weigh you down after a long day.

The Mediterranean flavor profile in Homemade Greek Potato Salad

The Mediterranean flavor profile in Homemade Greek Potato Salad blends bright lemon, peppery oregano, and lush olive oil. Fresh dill and parsley lift it, while red onion adds crunch. A optional feta crumble adds salty creaminess, finishing the dish with a glow of sunshine on a plate.

Ingredients Homemade Greek Potato Salad

Ingredients overview and quick notes

Homemade Greek Potato Salad comes together in minutes and tastes like sunshine. I built this version around 5 ingredients and a bright lemon-olive oil dressing. Weeknights stay bright instead of bogged down. The no-mayo approach keeps things light and picnic-friendly. In my kitchen, this salad sits proudly on the table when I need a fast side that still feels special.

• 1½ lbs baby potatoes
• ¼ cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• ½ tsp dried oregano
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• ¼ cup crumbled feta cheese (optional)

Quick substitutions and print-friendly tip

If feta isn’t your jam, omit it or swap in a vegan feta. The dish stays bright with a little extra lemon and olive oil. For print-friendly notes, print just the ingredient list and keep the dressing separate until you toss.

• If you don’t do feta, omit or use a vegan feta alternative.
• For a dairy-free version, skip feta and add a squeeze more lemon.

How to Make Homemade Greek Potato Salad

Step 1: Boil potatoes to tender perfection

Wash the baby potatoes and salt the water generously. Boil for 15 to 18 minutes until a fork slides in easily. Drain and let them cool just enough to handle. When cool, cut into halves or quarters for even dressing.

Step 2: Whisk the bright dressing

Whisk olive oil, fresh lemon juice, minced garlic, oregano, salt, and pepper until well combined. The dressing should look bright and glossy, like sunshine in a jar. I usually whisk by hand to feel the emulsification form. If you want a lighter touch, whisk less lemon, more olive oil.

Step 3: Toss while warm to absorb flavor

Pour the dressing over the warm potatoes in a large bowl. Toss gently with a wide spatula so every piece absorbs the bright lemon-olive oil. The warmth helps the flavors bloom, making this no-mayo salad feel lush. I love how quick the shine comes together.

Step 4: Stir in onion and herbs

Add the finely diced red onion, chopped parsley, and dill. Toss to distribute evenly. The herbs wake up the plate, while the onion gives a crisp pop. Taste and adjust salt if needed, especially if you plan to add feta later.

Step 5: Add feta and serve warm or chilled

Sprinkle crumbled feta over the salad for a salty creaminess, if using. Give it a final toss just to crumble distribution. This salad shines both warm and chilled, so you can serve it right away or refrigerate for a few hours. It keeps well for a picnic or potluck.

Tips for Success

• For Homemade Greek Potato Salad, boil potatoes a bit ahead and let them steam dry; warm potatoes absorb dressing faster.
• Dress while warm. The bright lemon-olive oil cling to every surface for the best flavor.
• Prep onions and herbs ahead; store in separate containers for a fast finish.
• Taste and adjust salt after feta goes in, to avoid oversalting.
• Measure and set out ingredients before you start; make cleanup a breeze.

Quick prep tips for busy cooks

Quick prep tips for busy cooks: keep a small chopping board handy, pre-slice the onion and herbs, and use pre-washed greens when possible. Boil potatoes a day ahead and reheat gently to assemble in minutes.

Flavor boosters you can add

Flavor boosters you can add: a pinch of cumin for warmth, capers for briny kick, or a handful of sliced olives. A squeeze more lemon brightens further, and a sprinkle of chili flakes adds a friendly heat.

Equipment Needed

Essential tools

These basics keep me organized while I make Homemade Greek Potato Salad. They speed prep and cut cleanup.

• Large pot for boiling potatoes
• Colander for draining
• Large mixing bowl for tossing
• Sharp knife and cutting board
• Measuring spoons and cups
• Slotted spoon for tossing

Handy alternatives

• If you’re missing a tool, improvise with what you have.
• A wooden spoon can substitute for mixing, and a colander doubles as a strainer.

Variations

Mediterranean riffs

• Swap in kalamata olives and chopped cucumber for extra brightness in Homemade Greek Potato Salad.
• Stir in chopped mint and a splash of red wine vinegar for zing.
• Finish with sliced pepperoncinis for a sunny Mediterranean bite.

Vegan and dairy-free options

• Skip feta or use dairy-free feta; the dairy-free version of Homemade Greek Potato Salad stays bright with lemon.
• Add a pinch of nutritional yeast for a cheesy note without dairy.
• Replace olive oil with a citrus-based vinaigrette for a lighter finish.

Protein-boosted ideas

• Fold in shredded grilled chicken for a complete meal with this salad.
• Tuna, smoked salmon, or chickpeas add protein without mayo.
• Or mix in white beans for extra fiber and protein.

Why You’ll Love This Homemade Greek Potato Salad

A bright, mayo-free crowd-pleaser

People love this Homemade Greek Potato Salad; it’s mayo-free and tastes like sunshine, with a bright lemon-olive oil dressing that coats potatoes in a zesty, celebratory glaze, perfect for busy nights.

Weeknight-friendly and picnic-ready

Weeknights stay breezy, and this travels well for potlucks, making it feel like a cheerful, effortless treat—every party needs a standout Homemade Greek Potato Salad to share tonight.

Serving Suggestions

Pairings that elevate the dish

• Pair with grilled lemon-herb chicken, baked salmon, or smoky roasted vegetables to complete a bright weeknight meal; a light white wine or sparkling water with a squeeze of lemon complements the olive oil dressing.

Plating tips for an appealing salad

• Pile the salad on a warm, wide platter and garnish with extra chopped herbs for color.

Make-Ahead and Entertaining Hacks for Homemade Greek Potato Salad

Make-ahead prep

Make-ahead prep is my secret for breezy entertaining with Homemade Greek Potato Salad. Boil the potatoes a day early, then cool completely before refrigerating. Store the chopped onions and herbs in separate containers to keep them bright. Dress the potatoes just before serving to preserve texture and vibrant lemon shine.

Storage and transport tips

For storage, refrigerate the salad covered for up to 2–3 days. Keep dressing separate if you plan to transport, then toss before serving. In a pinch, pack the dressing in a small jar. Add onions and herbs only at the last moment to avoid sogginess.

FAQs

Is this a mayo-free potato salad?

Yes. Homemade Greek Potato Salad is mayo-free. I rely on a bright lemon-olive oil dressing to wake the potatoes, with oregano and fresh herbs doing the heavy lifting. It tastes fresh, zesty, and lighter than mayo-based salads—perfect for busy weeknights or picnics.

How long does Homemade Greek Potato Salad keep in the fridge?

Homemade Greek Potato Salad keeps well for about 2–3 days in the fridge. Store it in an airtight container and give it a quick toss before serving. If feta was used, it might soften the texture a bit, but the bright lemon flavors stay intact.

Can I customize the herbs and feta?

Absolutely. Homemade Greek Potato Salad welcomes tweaks. Swap dill for mint, parsley for basil, or add a pinch of chopped cucumber for crunch. Feta is optional; you can leave it out or use a dairy-free version. The dressing stays bright regardless.

Can I make this dairy-free or vegan?

Yes. To make this dairy-free or vegan, omit feta and add an extra squeeze of lemon or a splash of olive oil. You can also use dairy-free feta or capers for tang. This recipe stays vibrant and satisfying even without dairy.

Final Thoughts

The joy of a bright, effortless salad for real life

This Homemade Greek Potato Salad brings sunshine to busy evenings.
It tastes fresh, requires little effort, and fits real life.
Cooking it makes me smile because flavor meets my schedule.

Sharing it with friends feels like a tiny celebration after a long day.
It travels well, so picnics and potlucks become easy, cheerful events.
Most of all, it proves simple, bright food can bring daily joy.

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