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    Home » Recipes » Salads

    Greek Potato Salad

    Published: Jun 16, 2020 · Modified: Dec 29, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    potato salad in a bowl with text overlay for pinterest
    potato salad in a bowl with text overlay for pinterest

    This Greek Potato Salad (patatosalata) is a zingy, tasty no-mayo potato salad. Mediterranean flavors including olive oil, lemon and herbs mingle together to create a hearty salad that's delicious warm or cold. Perfect for cookouts, potlucks, a summer side dish or picnics.

    Close up of a bowl of Greek potato salad.

    This Greek Potato Salad is bursting with delicious Mediterranean flavors.

    Potatoes are cooked, then cooled slightly and tossed with sliced red onion. It's all then drizzled in a Greek-style viniagrette dressing full of olive oil, apple cider vinegar, lemon juice, garlic and oregano. A sprinkle of fresh mint really elevates this salad.

    To me, the heady aroma of oregano always evokes holidays in Greece so is a must in this salad.

    Use fresh if you have it, or dried if not.

    Inhale its scent, along with a hearty handful of fresh mint, and be transported to the black volcanic sand beaches of Santorini.

    Back in my misspent youth, I spent a few months backpacking around Greece and Turkey with my best friend.

    We stayed in hostels in tree houses, went Island-hopping, swam in the sea and ate amazing food. I'll never forget the wonderfully eye-wateringly strong garlic mashed potatoes, washed down with Ouzo, but it was the salads that captured my foodie heart.

    We loved the traditional Greek salads (tomatoes, onion, cucumber and huge slabs of feta) and Greek Spinach Rice, as well as the potato salads that I've recreated here for you! I hope you'll love it too.

    Bowl of potato salad on a wooden board

    Why you'll love this salad

    • It's a super quick and easy potato salad recipe.
    • There's no mayonnaise so it keeps well, is lighter and can be taken to picnics.
    • Zingy lemon, herbs, feta and olives make it a perfect Greek-style recipe.
    • Enjoy it hot or cold.
    • Vegetarian and easily vegan. Gluten-free.

    What makes this potato salad Greek?

    Like American potato salads, there are endless variations on Greek potato salad (patatosalata) recipes too.

    Some have egg, others mayo. Perhaps fresh herbs are added, or dried might be added to the dressing.

    You might find some with kalamata olives, and others will have feta cheese.

    But the fundamental building blocks that make a Greek salad Greek, are olive oil, lemon and herbs.

    And potatoes of course!

    Ingredients

    You only need simple ingredients for this Greek-inspired potato salad!

    Potatoes - I use baby/new potatoes and leave the skin on. You can use any potatoes though. Denser, waxy, firm potatoes are better than more floury ones (such as Russet) as they hold together better. Try red-skinned, new potatoes or fingerlings or but Yukon gold will also work.

    Red onion - though yellow onion works fine too. I just prefer the color of red in the salad.

    Feta - try a vegan alternative if required or leave it out.

    Olives - I used green, but black and kalamata work great too.

    Mint - I love how the mint 'lifts' the flavors in this salad. If you don't like the flavor or don't have any, you can use parsley instead.

    Olive oil - choose a good extra virgin olive oil for a lovely Mediterranean flavor.

    Apple cider vinegar

    Lemon juice - I use freshly squeezed for this recipe to give it lots of fresh zing.

    Garlic - add extra if you love garlic.

    Oregano - use fresh or dried.

    How to make this recipe (step by step)

    Like most potato salads, this Greek-inspired version is super easy to make! Follow these step by step photos for perfect results. Then, scroll down to the recipe card at the bottom of the post for the full ingredients list and method.

    Potatoes in a pot
    1. Cut the potatoes into equal bite-sized pieces.
    Boiled potatoes in a pot.

    2. Add to a pan of boiling water and boil until cooked - about 15 minutes. Drain and rinse under cold water. Set aside to cool.

    Oil and herbs in a bowl.

    3. Meanwhile, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.

    Potatoes and onions in a mixing bowl.

    4. Toss the cooled potatoes and onion with the dressing.

    Greek potato salad in a mixing bowl.

    5. Add the feta and olives and gently toss again. Enjoy warm or cold.

    Side view of a bowl of potato salad

    Tips and tricks

    Cut the potatoes into bite-sized pieces.

    Leave the skin on or peel them - though I prefer to leave the skin on for more goodness and texture.

    If you can, leave this salad for an hour so the flavors really mingle. If you don't have the time it's still great eaten right away!

    Substitutions

    This is a very flexible recipe and you can adapt it to the ingredients you have on hand.

    Use any potatoes you have, but avoid floury ones that will fall apart (like Russet): I use baby new potatoes, but you can chop larger potatoes into bite-size chunks.

    Use fresh or dried oregano. If using fresh, use 1 tablespoon fresh chopped oregano or ½ teaspoon dried.

    If you don't have apple cider vinegar, try red wine vinegar.

    Use your favorite type of olives. Kalamata are typically Greek, but you can also use black, green or a mixture.

    Bowl of potato salad.

    Special diets

    This potato salad is naturally gluten-free.

    To make this a vegan Greek potato salad, simply use dairy-free feta-style cheese or leave it out altogether.

    Serving suggestions

    This salad is perfect for picnics, cookouts, barbecues, party buffets, picnics or just a great everyday side dish to a summer dinner!

    Try this patatosalata alongside these tasty recipes:

    Grilled Portobello Mushroom Steaks
    Spanikopita
    Halloumi Souvlaki

    Salad recipes

    Looking for more tasty, easy, vegan or vegetarian salad recipes? Try these!

    Rocca Salad
    Persian Roasted Eggplant Salad
    Green Salad with Pepita Dressing
    Mango Salad with Lime Ginger Dressing
    Spinach Strawberry Salad
    Sauteed Butter Bean Salad

    Be sure to also check out my list of the 28 Best Healthy Salad Recipes

    Bowl of Greek potato salad with feta and olives.

    Get the recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    bowl of potato salad

    Greek Potato Salad (patatosalata)

    Kate Hackworthy | Veggie Desserts
    This Greek Potato Salad (patatosalata) is a zingy, tasty no-mayo potato salad. Mediterranean flavors including olive oil, lemon and herbs mingle together to create a hearty salad that's delicious warm or cold.
    4.60 from 5 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Salad
    Cuisine Greek
    Servings 6
    Calories 146 kcal

    Equipment

    • Pot
    • mixing bowl

    Ingredients
     

    • 1 lb 450g new potatoes
    • ½ red onion sliced
    • ½ cup cubed feta cheese
    • 4 tablespoon olives
    • 1 tablespoon chopped fresh mint

    For the Greek dressing

    • 2 tablespoon olive oil
    • 2 tablespoon apple cider vinegar or red wine vinegar
    • 2 teaspoons fresh lemon juice
    • 1 clove garlic minced
    • ½ teaspoon dried oregano or 1 tablespoon fresh oregano
    • ⅛ teaspoon each salt and pepper

    Instructions
     

    • Cut any larger potatoes into smaller pieces. Add all the potatoes (no need to peel them) to a pan of water, bring to the boil, reduce the heat and simmer for 15 minutes or until the potatoes are cooked but not too soft. Drain and rinse under cold water. Set aside to cool.
    • Meanwhile, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
    • Toss the cooled potatoes and onion with the dressing, then add the feta and olives and gently toss again. Season with salt and pepper and serve cold, garnished with mint.

    Video

    Notes

    • Cut the potatoes into bite-sized pieces.
    • Leave the skin on or peel them - though I prefer to leave the skin on for more goodness and texture.
    • If you can, leave this salad for an hour so the flavors really mingle. If you don't have the time it's still great eaten right away!
    Substitutions
    • Use any potatoes you have, but avoid floury ones that will fall apart (like Russet): I use baby new potatoes, but you can chop larger potatoes into bite-size chunks.
    • Use fresh or dried oregano. If using fresh, use 1 tablespoon fresh chopped oregano or ½ teaspoon dried.
    • If you don't have apple cider vinegar, try red wine vinegar.
    • Use your favorite type of olives. Kalamata are typically Greek, but you can also use black, green or a mixture.

    Nutrition

    Calories: 146kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 11mgSodium: 228mgPotassium: 339mgFiber: 2gSugar: 2gVitamin A: 74IUVitamin C: 16mgCalcium: 76mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.


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    Reader Interactions

    Comments

    1. Kathryn Donangelo

      June 17, 2020 at 2:49 pm

      This recipe is so easy and has so much flavor! Perfect for summer BBQs and parties. I will be making this again!

      Reply
    2. Angela

      June 16, 2020 at 3:48 pm

      5 stars
      The dressing on this salad is so simple yet packs so much flavor!

      Reply
    3. Lauren | Delicious Little Bites

      June 16, 2020 at 3:14 pm

      5 stars
      Give me all the Greek food and all the potatoes please! This Greek potato salad looks amazing and I love all the flavors in it too.

      Reply
    4. Bintu | Recipes From A Pantry

      June 16, 2020 at 2:58 pm

      5 stars
      Potato salad is one of my favourite side dishes and this looks so delicious and tasty!

      Reply
    5. Ashley

      June 16, 2020 at 2:42 pm

      5 stars
      Yum!! I love potato salad and your post was so helpful for creating the most flavor-filled salad. Can't wait to take this on my picnic tomorrow!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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