Description
Homemade Greek Potato Salad is a bright, zesty no-mayo potato salad inspired by classic Greek flavors. This Mediterranean side comes together in minutes with a lemony olive oil dressing, fresh herbs, and optional feta, making it perfect for picnics, potlucks, and easy weeknight dinners.
Ingredients
Scale
- 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)
Instructions
- Boil potatoes in salted water for 15–18 minutes until fork-tender. Drain and let cool slightly.
- Cut potatoes into halves or quarters and place in a large bowl.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over warm potatoes and toss gently to coat.
- Add red onion, parsley, and dill. Toss again.
- Sprinkle with feta if using. Serve warm or chilled.
Notes
- No mayo—this salad relies on olive oil and lemon for bright flavor.
- Best served warm or chilled; refrigerate up to 2–3 days.
- Adjust salt if feta is used, which adds sodium.
- Great make-ahead option for picnics and potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Potato Salad
- Method: Tossed
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: Approximately 300 kcal
- Sugar: ~3 g
- Sodium: Approximately 370 mg
- Fat: Approximately 16 g
- Saturated Fat: Approximately 3.5 g
- Unsaturated Fat: Approximately 12 g
- Trans Fat: 0 g
- Carbohydrates: ~32 g
- Fiber: ~4 g
- Protein: ~5 g
- Cholesterol: ~25 mg
Keywords: Homemade Greek Potato Salad, Greek potato salad, no mayo potato salad, lemon olive oil potato salad, Mediterranean potato salad, 5-ingredient salad, picnic side dish, potluck side, feta optional