Greek Potato Salad (No Mayo)
Last Updated on February 21, 2025 by Betty Davies
Wonderfully fresh with flavors of lemon, dill and parsley, this no mayo Greek potato salad recipe is so easy to make and perfect to serve with grilled meats. Loaded with olives, red onion and feta, every bite will transport you to a sunny Mediterranean island!
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We are well into our 4th month of snow here in Quebec, so naturally I’m looking forward to some sunshine and cookouts! This Greek potato salad tastes like summer, and it’s exactly what I needed today!
Great for serving up at BBQs, or to accompany a family weeknight meal, this potato salad is not to be missed. Made with baby potatoes, feta, olives, red onion and lots of fresh parsley and dill, everything is tossed together in a Greek style lemon dressing for a perfect zing.
Super easy to make, this one is a real crowd pleaser!
Be sure to try my Red Skinned Potato Salad and Cajun Potato Salad too!
Why you will love this recipe!
- Quick and easy: While the potatoes are cooking, you can prep the dressing and ingredients and then just toss everything together.
- Make ahead: This is a great option for side dish for a cookout as it can easily be made in advance. It will keep well in the fridge for several days.
- Great for a crowd: This recipe will serve 8 as a side and it is easily doubled. Perfect for family dinners too!
- Dietary info: This Greek Potato salad recipe is gluten-free and vegetarian.
Ingredients
- Potatoes: I use baby potatoes for this recipe. There’s no need to peel them and they keep their shape after cooking. Other waxy potatoes like reds or fingerlings can be used.
- Olives: Kalamata olives are best for this recipe as they have a more intense flavor than regular black olives. Use ones that are already pitted and sliced to cut down on prep.
- Red Onion: Thinly sliced red onion adds a great color and is milder than other onions. Green onions could also be used.
- Feta: Use a block of feta in water rather than pre-cubed or crumbled. It holds more moisture and flavor and really makes a difference.
- Fresh Dill and Parsley
- For the dressing: Extra virgin olive oil, lemons, red wine vinegar, oregano, garlic, dijon mustard and salt and black pepper.
How to make a Greek style potato salad
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the salad dressing (photo 1).
- Boil and half the potatoes (photo 2).
- Add the other salad ingredients and dressing to the potatoes (photo 3).
- Mix everything together (photo 4).
Recipe Variations
This Greek-style potato salad is delicious as it is, but you can easily adapt the recipe to suit your tastes.
If you prefer a creamy potato salad, simply whisk in about 1/4 cup of mayonnaise or Greek yogurt to the dressing.
Make it a fuller meal by stirring in some shredded chicken or cooked / tinned salmon.
Try other tasty add-ins like sun-dried tomatoes, capers or diced cucumber.
Serving Suggestions
This Greek potato salad recipe is perfect to serve at a cookout or potluck, but it’s also perfect for family weeknight dinners. It’s delicious served up with grilled meats and seafood, try it with some of these favorite recipes:
Make Ahead and Storage
Potato salad is a great make ahead side dish, and this recipe is no exception. Once made, keep it covered and refrigerated and it will easily last for 3 to 4 days. Make it once and serve it up several times throughout the week.
Frequently Asked Questions
One of my favorite things about this recipe is the fact you don’t have to peel potatoes! Waxy potatoes tend to have thinner skins, so just wash off any loose dirt, boil and cut them. I like to use baby potatoes in this recipe, but fingerlings or reds would work well too.
This potato salad can be served warm or cold. The important thing is to mix everything together while the potatoes are still warm so that the absorb all of the flavors from the dressing. You can then serve it right away, or place in the fridge to serve later.
The ingredients in this recipe are synonymous with Greek cuisine; olives, feta, oregano and lemon liven up this dish wonderfully. If you like the flavors in this recipe, be sure to check out my Lettuce Greek Salad and Greek Salsa too!
So fresh and flavorful, this Greek potato salad will definitely be making lots of appearances at our table! With minimal prep and effort needed to make up a big bowl, it’s a winner in every way!
Recipe Note and Tips
- The potatoes should be placed in cold water and then bought up to the boil. This will ensure they are evenly cooked through.
- Take care not to overcook the potatoes. They should be fork tender but not mushy.
- Make the dressing and prep the other salad ingredients while the potatoes are cooking so that everything is ready to mix together.
- For best results, the potatoes should still be warm when you mix everything together.
More Potato Salad Recipes
Greek Potato Salad
Equipment
Ingredients
For the salad
- 2 pounds baby potatoes (900g)
- 1 red onion thinly sliced
- 7 ounces fresh feta cheese crumbled (200g)
- 1 cup sliced kalamata olives (220g)
- 1 bunch fresh parsley finely chopped
- ½ bunch fresh dill finely chopped
For the lemon dressing
- juice of 2 lemons
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil (120ml)
- 1 clove garlic (minced)
- ¼ teaspoon dijon mustard
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Fill a large pot with cold water and add a few pinches of salt. Place the potatoes in the water and place on the stovetop. Bring to a boil and let cook for 10 to 15 minutes til fork tender. Timings will be dependant on the size of your potatoes. Once ready, drain them from the water.2 pounds baby potatoes
- While the potatoes are cooking, make the dressing and prep the other salad ingredients.
- Make the dressing by mixing together all of the ingredients in a jug or bowl.juice of 2 lemons, 2 tablespoons red wine vinegar, ½ cup extra virgin olive oil, 1 clove garlic, ¼ teaspoon dijon mustard, 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
- Slice the onion, crumble the cheese, drain the olives from the brine and chop the herbs.1 red onion, 7 ounces fresh feta cheese, 1 cup sliced kalamata olives, 1 bunch fresh parsley, ½ bunch fresh dill
- Once the potatoes are cool enough to handle, cut them in half and place in a large bowl.
- Add the rest of the salad ingredients and pour over the dressing.
- Mix everything together well. Serve or refrigerate.
Notes
- The potatoes should be placed in cold water and then bought up to the boil. This will ensure they are evenly cooked through.
- Take care not to overcook the potatoes. They should be fork tender but not mushy.
- Make the dressing and prep the other salad ingredients while the potatoes are cooking so that everything is ready to mix together.
- For best results, the potatoes should still be warm when you mix everything together.
