There’s something so deeply comforting about a well-made potato salad, especially when it’s infused with the vibrant flavors of Greece. Today, I’m excited to share my Delicious Homemade Greek Potato Salad Recipe—a dish that’s been a staple in my family gatherings since I was a little girl. I still remember sitting at Mama Lou’s kitchen table, watching her expertly toss potatoes with tangy olives, crisp cucumbers, and a bright lemon-oregano dressing. That warm, nostalgic feeling of family around food is exactly what I hope you’ll taste in every bite of this salad.
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Why You’ll Love This Delicious Homemade Greek Potato Salad Recipe
What sets this potato salad apart isn’t just the usual mayo and mustard combo—it’s the fresh, zesty ingredients that bring the Mediterranean sunshine right to your plate. I love how the creamy potatoes pair with briny Kalamata olives, crunchy red onions, and fresh herbs, all tied together by a lemony dressing with just the right amount of garlic and oregano. It’s light, refreshing, and full of layers of flavor that remind me of lazy summer afternoons spent with my sister Ouma, chatting and nibbling on small bites as Mama Lou prepared our meals.
This recipe is also incredibly versatile. Whether you’re hosting a picnic, bringing a dish to a potluck, or just want a flavorful side to your weeknight dinner, this salad fits the bill. Plus, it’s easy to make ahead, which is something Mama Lou always insisted on—she believed the flavors deepen when a salad gets a little time to mingle. Trust me, this Greek potato salad will quickly become one of your go-to comfort foods, just like it did for me and my family.
Ingredients You’ll Need for This Delicious Homemade Greek Potato Salad Recipe
- 2 pounds baby Yukon Gold potatoes, washed and halved
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon dried oregano, preferably Greek oregano
- 2 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1 small red onion, thinly sliced
- 1 cup cucumber, diced (English cucumber is ideal)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon red wine vinegar for extra tang
If you’re looking to switch things up, I’ve found that purple potatoes add a lovely color contrast, and swapping cucumbers for bell peppers gives a sweeter crunch. For a dairy-free version, simply omit the feta or use a plant-based alternative. Mama Lou always said, “Cook with what you love, and it will love you back,” so feel free to make it yours.
Nutrition Facts
- Calories: Approximately 250 per serving (1 cup)
- Protein: 5g
- Fat: 12g (mostly from olive oil and feta)
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 3g (naturally occurring in vegetables)
- Sodium: 350mg (mostly from olives and feta)
I always appreciate how this salad balances wholesome carbs from the potatoes with healthy fats from the olive oil, making it both satisfying and nourishing. It’s a refreshing alternative to heavier mayonnaise-based potato salads, which makes it a favorite of mine when I want something light but flavorful.
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Delicious Homemade Greek Potato Salad Recipe That Will Impress Your Guests
Learn how to make delicious Delicious Homemade Greek Potato Salad Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds baby Yukon Gold potatoes, washed and halved
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon dried oregano, preferably Greek oregano
- 2 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1 small red onion, thinly sliced
- 1 cup cucumber, diced (English cucumber is ideal)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon red wine vinegar for extra tang
If you’re looking to switch things up, I’ve found that purple potatoes add a lovely color contrast, and swapping cucumbers for bell peppers gives a sweeter crunch. For a dairy-free version, simply omit the feta or use a plant-based alternative. Mama Lou always said, “Cook with what you love, and it will love you back,” so feel free to make it yours.
Instructions
- Place the halved potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.
- Cook the potatoes until just tender when pierced with a fork, about 15-20 minutes depending on their size. Be careful not to overcook—they should hold their shape well.
- Drain the potatoes and let them cool slightly before transferring to a large mixing bowl.
- While the potatoes cool, whisk together the olive oil, lemon juice, minced garlic, oregano, and red wine vinegar (if using) in a small bowl. Season with salt and pepper to taste.
- Add the sliced red onion to the dressing to soften its bite, letting it marinate for about 5 minutes.
- Pour the dressing and onions over the warm potatoes and gently toss to coat all the pieces evenly. The warmth helps the potatoes absorb the flavors beautifully.
- Fold in the Kalamata olives, diced cucumber, and chopped parsley, mixing carefully so the salad remains chunky and fresh.
- Sprinkle the crumbled feta on top just before serving for a creamy, salty finish.
One little trick Mama Lou taught me was to use warm potatoes in this salad because they soak up the dressing more deeply—something I always keep in mind when making this at home. Also, I like to give everything a gentle toss so the potatoes don’t break apart, preserving that rustic, homemade feel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Delicious Homemade Greek Potato Salad Recipe
- Place the halved potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.
- Cook the potatoes until just tender when pierced with a fork, about 15-20 minutes depending on their size. Be careful not to overcook—they should hold their shape well.
- Drain the potatoes and let them cool slightly before transferring to a large mixing bowl.
- While the potatoes cool, whisk together the olive oil, lemon juice, minced garlic, oregano, and red wine vinegar (if using) in a small bowl. Season with salt and pepper to taste.
- Add the sliced red onion to the dressing to soften its bite, letting it marinate for about 5 minutes.
- Pour the dressing and onions over the warm potatoes and gently toss to coat all the pieces evenly. The warmth helps the potatoes absorb the flavors beautifully.
- Fold in the Kalamata olives, diced cucumber, and chopped parsley, mixing carefully so the salad remains chunky and fresh.
- Sprinkle the crumbled feta on top just before serving for a creamy, salty finish.
One little trick Mama Lou taught me was to use warm potatoes in this salad because they soak up the dressing more deeply—something I always keep in mind when making this at home. Also, I like to give everything a gentle toss so the potatoes don’t break apart, preserving that rustic, homemade feel.
Tips for Making the Best Delicious Homemade Greek Potato Salad Recipe
Over the years, I’ve learned a few secrets that make this potato salad truly shine: Learn more: The Ultimate Guide to the Best Pasta Salad Recipe
- Choose the right potatoes: Yukon Golds are my favorite for their creamy texture and buttery flavor, but fingerlings or red potatoes work well too.
- Don’t overcook: Potatoes should be tender but firm. Overcooked potatoes will turn mushy and lose their structure in the salad.
- Use fresh lemon juice: Bottled lemon juice just doesn’t bring the same bright zing that fresh lemons do.
- Let flavors marry: If you have time, prepare the salad a few hours ahead and chill it. This lets the dressing fully penetrate the potatoes and vegetables.
- Adjust salt carefully: Between olives, feta, and dressing, the salad can get salty fast. Taste as you go to balance the flavors.
- Add herbs last: Fresh parsley is best added right before serving to keep its color and brightness.
I remember one summer picnic when I made this salad, and my sister Ouma declared it the “best potato salad in the world”—a compliment that still makes me smile every time I make it. It’s those moments of shared enjoyment that remind me food isn’t just about nourishment, but about connection.
Serving Suggestions and Pairings
This Delicious Homemade Greek Potato Salad Recipe is a natural companion to grilled meats and seafood. Its bright lemony notes and creamy textures complement everything from juicy lamb kebabs to charred shrimp. For a vegetarian spread, pair it with warm pita bread, hummus, and a simple Greek salad loaded with tomatoes and cucumbers.
At family dinners, Mama Lou often served this salad alongside roasted chicken and her famous tzatziki sauce. I love recreating those meals now, feeling connected to her kitchen and the stories she shared as we ate.
If you’re hosting, consider setting out plates of olives, feta, and fresh herbs so guests can customize their portions. It turns a simple salad into a festive, interactive experience.
Storage and Reheating Tips
This potato salad holds up beautifully in the fridge for up to three days. I recommend storing it in an airtight container to keep those fresh flavors intact. Before serving leftovers, give the salad a gentle stir and add a little extra olive oil or lemon juice if it seems dry.
Because this salad is best served cool or at room temperature, avoid reheating it in the microwave. Instead, take it out of the fridge about 20-30 minutes before serving to let it warm slightly. This small step revives the flavors and softens the chill without compromising its texture.
Whenever I pack this salad for picnics or potlucks, I always remind myself of Mama Lou’s advice: “Good food waits for no one, but it loves a little patience.” That patience, in my experience, always earns you a more flavorful dish.
Frequently Asked Questions
What are the main ingredients for Delicious Homemade Greek Potato Salad Recipe?
The main ingredients for Delicious Homemade Greek Potato Salad Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Delicious Homemade Greek Potato Salad Recipe?
The total time to make Delicious Homemade Greek Potato Salad Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Delicious Homemade Greek Potato Salad Recipe ahead of time?
Yes, Delicious Homemade Greek Potato Salad Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Delicious Homemade Greek Potato Salad Recipe?
Delicious Homemade Greek Potato Salad Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Delicious Homemade Greek Potato Salad Recipe suitable for special diets?
Depending on the ingredients used, Delicious Homemade Greek Potato Salad Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Sharing this Delicious Homemade Greek Potato Salad Recipe feels like inviting you into my kitchen, where food is always about family, tradition, and memories. Each forkful carries the warmth of Mama Lou’s hands and the laughter I shared with Ouma on sunlit afternoons. It’s more than just a salad—it’s a story, a celebration, and a comfort all rolled into one.
Whether you’re new to Greek flavors or a longtime fan, I hope this recipe inspires you to slow down, savor the simple joys of cooking, and gather around the table with the people you love. After all, the best recipes are the ones that bring us closer together.
