Greek-Style Potato Salad

A simple, fresh potato salad that’s great for summer gatherings!

My lemony Greek potato salad is fresh, delicious, and always a hit. The soft potatoes are tossed in a lemony olive oil dressing that the potatoes drink up, and fresh herbs that really shine. I love that it’s vegan so I can take it to any gathering over the summer. Plus, it’s versatile enough to turn into a creamy potato salad or change up the add-ins for what I have on hand.

Since there’s no mayo, you can freeze this potato salad. That means you can make a double batch for two separate meals or make it well ahead for a quick side whenever you need it. It’s so light, refreshing, and full of Greek flavor that your family may not let it make it to a gathering. Let me know what your favorite add-ins are!

Why will we love this potato salad?

Melt-in-your-mouth, creamy potatoes

Rich, lemony dressing

Fresh, clean herbiness

Tangy, sharp kalamata olives

Chewy, sweet, and smoky sun-dried tomatoes.

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What do I need for the potato salad base?

Potatoes -cubed russet, gold, red, or any combination of your favorite. I love using baby potatoes because they cook up quickly and always make the perfect-sized bite.

Scallions -thinly sliced so they add that mild oniony flavor to every bite.

Fresh parsley -finely chopped for lots of herbiness.

Fresh dill -finely chopped to add fresh coolness.

What do you like to add to potato salad?

Olives -pitted and halved kalamata, green, or any combination of your favorite olives.

Sun-dried tomatoes packed in oil -It’s not traditional to add, but I finely chopped them for a bit of sweet smokiness. I tried it once, and now I always add them to my potato salad.

What’s in the dressing?

Extra virgin olive oil -the best quality you can find since there are just a few ingredients.

Fresh lemon juice -to brighten this potato salad.

Lemon zest -always zest before juicing.

Dijon mustard -helps the dressing emulsify, but you can leave it out if you don’t care for it.

Salt and freshly ground black pepper -because everything should be seasoned in layers, plus potatoes need lots of it because they’re so bland.

How do I cook the potatoes?

Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until fork tender, about 10-15 minutes. While the potatoes cook, finely chop the scallions and herbs and set aside.

How do I make the potato salad dressing?

Combine the dressing ingredients in a bowl and whisk well to combine.

How do I toast the pine nuts?

Place the pine nuts in a small pan and toast over medium heat until lightly golden, about 3 minutes.

When do I add the potatoes to the dressing?

Strain the potatoes and peel the skin. While the potatoes are still warm, toss them in the dressing to combine. Taste and add more salt if needed.

How do I finish the potato salad?

Mix in the herbs, olives, and sundried tomatoes.

What if I want a creamy potato salad?

Fold in some yogurt or sour cream.

How do I serve the potato salad?

Garnish with toasted pine nuts and serve. Enjoy! Kali Orexi!

What else would be good in this potato salad?

I love the basic version, but you can kick it up with several things. Try thinly sliced red onions, finely chopped shallot, capers, or crumbled feta cheese to add extra sharpness. Chopped pine nuts, pistachios, or walnuts add a great crunch. If you want more fresh herbs, mint and rosemary can be used as a substitute or added to the other herbs. And if you’d like a veggie-forward potato salad, try it with radishes or cooked green beans. Add a protein like hard-boiled eggs or shredded chicken for a complete meal.

Do you have other potato salads?

One of the most popular salads on my channel is Greek Salad Potato Salad from Tarpon Springs. It’s my version of the famous salad, and it’s pretty amazing. The one that’s most like this is my Greek-Style Potato & Green Bean Salad, but I’ve also shared a protein-packed version, Tuna & Potato Salad. Let me know which is your favorite!

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