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Meta Description: Discover this vibrant Greek Potato Salad with a zesty, tangy dressing! Packed with baby potatoes, feta, olives, and fresh herbs, it’s the perfect healthy side dish or light lunch. Ready in 20 minutes!

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4-6
Cuisine: Mediterranean, Greek
Category: Side Dish, Salad

Looking for a fresh, healthy twist on classic potato salad? This Greek Potato Salad with Tangy Dressing is a vibrant, Mediterranean-inspired dish bursting with flavor. Made with tender baby potatoes, juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and briny Kalamata olives, this easy recipe is perfect for summer barbecues, picnics, or a light lunch. The zesty dressing, featuring olive oil, red wine vinegar, and fresh herbs, ties it all together for a crowd-pleasing side dish!

Why You’ll Love This Greek Potato Salad

• Healthy & Fresh: Packed with colorful veggies and a light, olive oil-based dressing.
• Quick & Easy: Ready in just 20 minutes, ideal for busy weeknights or last-minute gatherings.
• Versatile: Serve as a side dish, light lunch, or meal prep option.
• Mediterranean Flavors: Combines classic Greek ingredients like feta, olives, and oregano for authentic taste.

Ingredients for Greek Potato Salad

• 1 ½ lbs baby potatoes (or Yukon Gold potatoes), halved – Provides a creamy, tender base.
• 1 cup cherry tomatoes, halved – Adds juicy sweetness.
• ½ cucumber, sliced – Brings crisp, refreshing texture.
• ½ red onion, thinly sliced – Offers a mild, tangy crunch.
• ½ cup Kalamata olives, pitted – Delivers briny, authentic Greek flavor.
• ½ cup feta cheese, crumbled – Adds creamy, tangy richness.
• ¼ cup fresh parsley, chopped – Enhances freshness and color.
• ¼ cup fresh dill, chopped – Infuses a unique, herby note.

For the Tangy Dressing

• ¼ cup extra virgin olive oil – Creates a rich, smooth base.
• 2 tablespoons red wine vinegar – Adds a bright, tangy kick.
• 1 tablespoon lemon juice – Boosts freshness with citrusy zing.
• 1 teaspoon Dijon mustard – Emulsifies the dressing for a cohesive texture.
• 1 garlic clove, minced – Infuses bold, savory flavor.
• 1 teaspoon dried oregano – Brings classic Mediterranean aroma.
• Salt and pepper to taste – Enhances all flavors.

How to Make Greek Potato Salad with Tangy Dressing

Step 1: Cook the Potatoes

1. Place halved baby potatoes in a large pot of salted water.
2. Bring to a boil over medium-high heat and cook for 10-12 minutes or until fork-tender.
3. Drain the potatoes and let them cool slightly to avoid wilting the fresh veggies.

Step 2: Prepare the Salad

1. In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.
2. Gently toss to distribute ingredients evenly.

Step 3: Make the Tangy Dressing

1. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until fully blended.
2. Taste and adjust seasoning as needed for your preference.

Step 4: Toss and Serve

1. Pour the tangy dressing over the potato salad mixture.
2. Gently toss to coat all ingredients evenly.
3. Serve immediately for a fresh taste or chill in the refrigerator for 30 minutes to let the flavors meld.

Tips for the Best Greek Potato Salad

• Choose the Right Potatoes: Baby potatoes or Yukon Golds hold their shape well and offer a creamy texture.
• Chill for Extra Flavor: Letting the salad sit in the fridge for 30 minutes enhances the Mediterranean flavors.
• Customize It: Add grilled chicken or chickpeas for a heartier main dish, or swap dill for fresh mint for a different twist.
• Make Ahead: Prepare the salad a day in advance for meal prep or potlucks—just store it in an airtight container in the fridge.

Serving Suggestions

This Greek Potato Salad pairs perfectly with:

• Grilled meats like chicken souvlaki or lamb kebabs.
• Other Mediterranean dishes like hummus, tzatziki, or pita bread.
• A glass of crisp white wine or iced tea for a refreshing meal.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Do Not Freeze: Freezing may alter the texture of the potatoes and fresh veggies.
• Refresh Before Serving: Toss with a splash of olive oil or lemon juice if the salad seems dry after storage.

Nutritional Information (Per Serving, Approx.)

• Calories: 220 kcal
• Fat: 12g
• Carbohydrates: 24g
• Protein: 5g
• Fiber: 3g

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

FAQs About Greek Potato Salad

Can I make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a vegan feta alternative.

What potatoes are best for Greek potato salad?
Baby potatoes or Yukon Golds are ideal for their creamy texture and ability to hold shape after boiling.

Can I prepare this in advance?
Absolutely! This salad tastes even better after chilling for a few hours or overnight, making it great for meal prep or parties.

How can I make it gluten-free?
This recipe is naturally gluten-free, but always double-check ingredient labels (e.g., Dijon mustard) to ensure they’re certified gluten-free.

Try This Greek Potato Salad Today!

This Greek Potato Salad with Tangy Dressing is a delicious, healthy, and easy-to-make dish that brings Mediterranean flair to any table. Whether you’re hosting a summer barbecue or need a quick side dish, this recipe is sure to impress. Share your creations with us on social media using #GreekPotatoSalad!

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