Tangy Greek Potato Salad with Feta

Here is my favorite Greek potato salad recipe, with tender Yukon Gold potatoes, fresh herbs like oregano and dill, tangy feta cheese, and a bright lemon dressing that brings everything together.

This potato salad is what I make when regular mayo-based potato salad feels too heavy, especially during the warmer months. The fresh lemon juice and olive oil keep it light, and those Kalamata olives add just the right amount of saltiness.

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What Kind of Potatoes Should I Use?

Yukon gold potatoes are the go-to choice for this Greek potato salad because they have a naturally buttery flavor and creamy texture that holds up well when tossed with dressing. You want to look for small ones, about 2 inches in diameter or smaller, since they’ll cook more evenly and are easier to work with. If you can only find larger Yukon golds, just cut them into similar-sized pieces so everything cooks at the same rate. Red potatoes are also a solid option if you can’t find Yukon golds – they have a similar waxy texture that won’t fall apart when you mix everything together. Whatever you choose, avoid russet potatoes for this recipe since they’re too starchy and tend to get mushy in potato salad.

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Options for Substitutions

This Greek potato salad is pretty forgiving when it comes to swaps:

• Yukon gold potatoes: Red potatoes work great here too since they hold their shape well. You can also use fingerling potatoes for a fun presentation. Just avoid russets – they’re too starchy and will fall apart in a salad.
• Scallions: If you don’t have scallions, try using a small red onion instead. Dice it finely and soak it in cold water for 10 minutes to mellow out the sharpness, then drain and pat dry before adding.
• Fresh oregano: Fresh oregano is best, but if you only have dried, use about 1 teaspoon instead of the fresh bunch. Add it to the dressing so it has time to bloom.
• Fresh dill: Fresh parsley makes a nice substitute if dill isn’t your thing, or you can use a combination of both for more herb flavor.
• Feta cheese: Stick with feta for this one – it’s really what makes this salad Greek. But if you need to, goat cheese can work in a pinch, though the flavor will be milder and creamier.
• Lemon: White wine vinegar or red wine vinegar can replace the lemon juice if needed. Start with 3 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with potato salad is overdressing it while the potatoes are still hot, which can make them mushy and break apart – instead, let them cool for just a few minutes after cutting so they hold their shape better when you toss them with the dressing.

Another common error is overcooking the potatoes, so start checking them at 10 minutes by piercing with a fork; they should be tender but still firm enough to hold together when cut.

Don’t skip the step of dressing the potatoes while they’re still warm, though, because this is when they absorb the most flavor from the lemon and olive oil mixture.

For the best taste, add the feta and fresh herbs at the very end rather than mixing them in too early, which keeps the cheese from completely melting and the herbs from wilting.

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What to Serve With Greek Potato Salad?

Greek potato salad is perfect alongside grilled chicken, lamb kebabs, or any kind of grilled meat since the lemony, herby flavors complement smoky char really well. I love serving it at summer cookouts with burgers or hot dogs for a Mediterranean twist on the usual BBQ sides. It also pairs great with grilled fish like salmon or sea bass, and works as part of a mezze spread with hummus, pita bread, and olives. If you’re keeping things vegetarian, try it next to some grilled halloumi cheese or stuffed grape leaves for a complete Greek-inspired meal.

Storage Instructions

Store: This potato salad actually gets better after sitting for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together nicely overnight, making it a great option for potlucks or meal prep.

Make Ahead: You can prep this salad up to a day in advance. I like to cook the potatoes and mix everything together, then add the feta and fresh herbs right before serving so they stay bright and fresh. Just give it a good stir and maybe add a little drizzle of olive oil if it seems dry.

Serve: This salad is best served at room temperature or slightly chilled. If you’re taking it straight from the fridge, let it sit out for about 20 minutes before serving. The olive oil can solidify a bit when cold, so bringing it to room temp helps the dressing coat everything nicely again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 130-150 g

Ingredients

For the potatoes:

• 2 lb Yukon Gold potatoes
• 1 1/2 tsp salt

For the dressing and mix-ins:

• 3 scallions, thinly sliced
• 1 large garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh oregano, finely chopped
• 1 tsp dried oregano (for depth)
• 3 tbsp fresh dill, chopped
• 4 oz feta cheese, crumbled
• 1/4 cup pitted Kalamata olives, sliced

Step 1: Prepare the Mise en Place

• 3 scallions, thinly sliced
• 1 large garlic clove, minced
• 1/4 cup fresh oregano, finely chopped
• 3 tbsp fresh dill, chopped
• 4 oz feta cheese, crumbled
• 1/4 cup pitted Kalamata olives, sliced

While the potatoes cook (next step), prepare all your ingredients so assembly goes smoothly.

Thinly slice the scallions, mince the garlic clove, finely chop the fresh oregano and dill, crumble the feta cheese, and slice the Kalamata olives.

Having everything ready before you dress the warm potatoes is crucial—the warm potatoes will absorb the dressing better when you can work quickly.

Step 2: Boil the Potatoes Until Tender

• 2 lb Yukon Gold potatoes
• 1 1/2 tsp salt

Fill a large pot with water and bring to a boil.

Add 1 1/2 tsp salt, then add the whole Yukon Gold potatoes (no need to peel or cut them yet).

Boil for 10-12 minutes until a knife slides through the largest potato with just a little resistance—they should be tender but still hold their shape.

Don’t overcook or they’ll fall apart when you cut them.

Step 3: Build the Dressing Base

• 3 scallions, thinly sliced
• 1 large garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

In a large bowl, combine the sliced scallions, minced garlic, fresh lemon juice, extra virgin olive oil, kosher salt, and freshly ground black pepper.

Whisk together until well combined.

This dressing will be ready to receive the warm potatoes, which will absorb the flavors beautifully while they’re still hot.

Step 4: Drain and Cube the Potatoes

• Boiled potatoes from Step 2

Drain the cooked potatoes in a colander and give them just a 10-second rinse with cool water—this stops them from cooking further but keeps them warm enough to absorb the dressing.

Once drained, cut each potato into bite-sized cubes (roughly 3/4-inch pieces).

I like to leave a little skin on for texture and earthiness, but you can peel them if you prefer.

Step 5: Combine Potatoes with Dressing and Herbs

• Cubed potatoes from Step 4
• Dressing base from Step 3
• 1/4 cup fresh oregano, finely chopped
• 1 tsp dried oregano
• 3 tbsp fresh dill, chopped
• 4 oz feta cheese, crumbled
• 1/4 cup pitted Kalamata olives, sliced

Add the warm cubed potatoes directly to the dressing bowl from Step 3 and toss gently to coat.

While the potatoes are still warm, they’ll soak up all the lemon and olive oil flavors.

Now fold in the fresh oregano, dried oregano, and fresh dill.

Add the crumbled feta and sliced Kalamata olives, and toss gently one more time, being careful not to break up the feta too much.

Step 6: Rest and Serve

Let the salad rest at room temperature for about 10 minutes before serving.

This allows the flavors to meld together and the potatoes to fully absorb the dressing.

Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Serve at room temperature for the best flavor.

Tangy Greek Potato Salad with Feta

Delicious Tangy Greek Potato Salad with Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 1225 kcal

Ingredients

  

For the potatoes

• 2 lb Yukon Gold potatoes
• 1 1/2 tsp salt

For the dressing and mix-ins

• 3 scallions, thinly sliced
• 1 large garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh oregano, finely chopped
• 1 tsp dried oregano (for depth)
• 3 tbsp fresh dill, chopped
• 4 oz feta cheese, crumbled
• 1/4 cup pitted Kalamata olives, sliced

Instructions

 

• While the potatoes cook (next step), prepare all your ingredients so assembly goes smoothly. Thinly slice the scallions, mince the garlic clove, finely chop the fresh oregano and dill, crumble the feta cheese, and slice the Kalamata olives. Having everything ready before you dress the warm potatoes is crucial—the warm potatoes will absorb the dressing better when you can work quickly.
• Fill a large pot with water and bring to a boil. Add 1 1/2 tsp salt, then add the whole Yukon Gold potatoes (no need to peel or cut them yet). Boil for 10-12 minutes until a knife slides through the largest potato with just a little resistance—they should be tender but still hold their shape. Don't overcook or they'll fall apart when you cut them.
• In a large bowl, combine the sliced scallions, minced garlic, fresh lemon juice, extra virgin olive oil, kosher salt, and freshly ground black pepper. Whisk together until well combined. This dressing will be ready to receive the warm potatoes, which will absorb the flavors beautifully while they're still hot.
• Drain the cooked potatoes in a colander and give them just a 10-second rinse with cool water—this stops them from cooking further but keeps them warm enough to absorb the dressing. Once drained, cut each potato into bite-sized cubes (roughly 3/4-inch pieces). I like to leave a little skin on for texture and earthiness, but you can peel them if you prefer.
• Add the warm cubed potatoes directly to the dressing bowl from Step 3 and toss gently to coat. While the potatoes are still warm, they'll soak up all the lemon and olive oil flavors. Now fold in the fresh oregano, dried oregano, and fresh dill. Add the crumbled feta and sliced Kalamata olives, and toss gently one more time, being careful not to break up the feta too much.
• Let the salad rest at room temperature for about 10 minutes before serving. This allows the flavors to meld together and the potatoes to fully absorb the dressing. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Serve at room temperature for the best flavor.