Our Greek Potato Salad is bright and refreshing. Instead of mayonnaise, it is rich and flavorful with a mustard vinaigrette dressing. Serve it warm while it glistens, or enjoy it at room temperature. 

If you’re a fan of our delicious Greek Potato Salad, you’re in for a treat with our Horiatiki Salad, Broccoli Cauliflower Salad, and Tabouli Salad!

Greek potato salad in a bowl with a fork and a spoon.

Why this recipe sings

  • It’s delicious, simple food. The beauty of this Greek potato salad is that there’s nothing complicated about it. Boiled potatoes tossed with a mustard vinaigrette and a generous scatter of scallions, onions, and fresh herbs — and that’s it.
  • It’s easy. The whole thing takes about 45 minutes.
  • It’s a versatile dish. It is perfect as is, or you can customize it to your liking. Add more ingredients like bacon, cubed gruyere cheese, and a dollop of mayo if you can’t live without it. It can be a meal on its own or great to pair with grilled meats, fish, and roasts.

Here is what you need

Baby potatoes, a lemon, spring onion, onion, mustard, vinegar, olive oil, capers, sliced olives and dill on a wooden surface.
  • Potatoes—small yellow potatoes or fingerling potatoes are the best for a Greek potato salad. The flesh is thin and edible, full of nutrients.
  • Spring onion—for color and grassy freshness.
  • Red onion—for its sharp, slightly sweet, spicy flavor.
  • Sliced pitted olives—earthy and flavorful. They are easier to eat with this salad. Use your favorite olives; there is no need to be pitted or sliced.
  • Capers— this salty ingredient adds a salty bite, perfect in this potato salad.
  • Wine Vinegar—boiled potatoes taste delicious when paired with wine vinegar. Pick a good quality white wine vinegar.
  • Lemon—one tablespoon of lemon juice for a citrusy bitter note in the dressing.
  • Mustard—Dijon is my favorite; it adds a spicy kick to this salad. Feel free to use your favorite mustard.
  • Garlic—finely minced, it adds an intense spicy flavor to the dressing.
  • Fresh dill—it’s the perfect match, but parsley, oregano, and thyme are not far behind.
  • Extra-virgin olive oil, sea salt, and pepper.
Greek potato salad in a bowl with a fork and a spoon.

Variations

  • Add boiled eggs. Cut them in quarters and toss with the rest of the ingredients. The yolk emulsifies with the dressing as the salad sits and gets better with time.
  • Bacon. Fry some bacon until crispy then crumble it all over the potato salad.
  • Add cheese like feta or graviera (Greek gruyere). Another cheese I love in this salad is cubed cheddar
  • Chop some pickles and throw them in with the rest of the dressing.
  • Swap onion for shallots. Dice them small or cut in very thin slices.

What to serve with Greek potato salad

Storage

  • Greek potato salad can be kept in the fridge for a week. If you add eggs, mayo, bacon or ham this time will shorten to three-four days. And keep in mind homemade mayo doesn’t last as long as commercial mayo.
  • Potato salad can be frozen, but it is not recommended. It might not taste the same. Boiled potatoes don’t do very well in the freezer.

You may also like

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Greek potato salad in a bowl.

Greek Potato Salad-Patatosalata

by Jenny Skrapaliori Graves
Our Greek Potato Salad is bright and refreshing with capers, olives and spring onions. Instead of mayonnaise, it is rich with a dressing of extra virgin olive oil, wine vinegar, and dijon mustard. Serve it warm while it glistens, or enjoy at room temperature. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 390 kcal

Ingredients
  

  • 1.5 lbs baby yellow potatoes or fingerling potatoes
  • 1 red onion halved and finely sliced
  • 2 spring onions thinly sliced, white and light green parts
  • 1 tablespoon capers
  • 1 tablespoon sliced pitted olives
  • 2 tablespoons dill chopped
  • sea salt
  • freshly ground pepper

For the dressing

  • ½ cup extra virgin olive oil plus more for drizzling
  • ¼ cup white wine vinegar plus more for drizzling
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove minced

Instructions
 

  • Scrub clean the unpeeled baby potatoes.
    Place them whole and unpeeled in a large pot with enough salted water to cover by one inch.
    Bring to a boil over medium-high heat and cook until the potatoes are tender, 25-30 minutes, depending on their size.
    Drain and cut the potatoes in half as soon as you can handle them.
  • While the potatoes are cooling place all the dressing ingredients in a jar. Shake vigorously to emulsify.
  • Transfer the hot potatoes to a large bowl and season with sea salt and freshly ground pepper.
    Add all the chopped onions, olives, capers, dill and toss to combine. Shake the jar again and pour over the dressing and toss.
    Let cool to room temperature, or refrigerate until ready to use.
    Garnish with more dill (optional) and serve.

Notes

Variations

  • Add boiled eggs. Cut them in quarters and toss with the rest of the ingredients. The yolk emulsifies with the dressing as the salad sits and gets better with time.
  • Bacon. Fry some bacon until crispy then crumble it all over the potato salad.
  • Add cheese. Choose Greek feta or graviera (Greek gruyere). 
  • Chop some pickles and throw them in with the rest of the dressing.
  • Swap onion for shallots. Dice them small or cut in very thin slices.
 
 
 
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 390kcalCarbohydrates: 34gProtein: 4gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 111mgPotassium: 794mgFiber: 5gSugar: 3gVitamin A: 85IUVitamin C: 39mgCalcium: 37mgIron: 2mg
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