No-Mayo Greek Potato Salad with Feta and Olives
Greek potato salad skips the heavy mayo for a bright, lemony dressing that lets the potatoes really shine. Salty feta, briny olives, and loads of fresh herbs turn a simple side into something you’ll make on repeat all summer.
It’s even better after a short rest, and it holds up beautifully in the fridge, so you can knock it out hours before dinner without a second thought.
Why This Salad Wins Every Time
I keep coming back to this version because it never feels heavy. The warm potatoes soak up the lemon and oregano dressing right away, and the feta starts to soften just enough without disappearing.
Every forkful hits with something different: creamy potato, a pop of salt from the olives, a little crunch from the red onion. It’s the kind of side that works alongside grilled meat, on a mezze spread, or straight from the bowl with a spoon.
Ingredients
- 2 lbs small Yukon Gold potatoes, halved (or quartered if large): waxy potatoes hold their shape and stay tender, not mealy.
- ½ medium red onion, very thinly sliced (about ½ cup): use a mandoline if you have one, or slice by hand as thin as you can.
- ½ cup pitted Kalamata olives, halved: their briny bite is essential; don’t skip them.
- ½ cup crumbled feta cheese: a block of feta in brine gives you the creamiest crumble.
- ¼ cup chopped fresh dill: adds that unmistakable Greek flavor.
- ¼ cup chopped fresh flat-leaf parsley: for brightness.
- ¼ cup extra-virgin olive oil: the dressing base.
- 2 tbsp fresh lemon juice: plus more to taste at the end.
- 1 tbsp red wine vinegar: a little sharpness that balances the oil.
- 1 tsp dried oregano: rub it between your fingers to wake it up.
- 1 small garlic clove, minced: not overpowering, just a hum.
- Salt and freshly ground black pepper: season the potatoes generously as they cook and again in the dressing.
Variations / Substitutions
- Herbs: swap the dill for mint or use a mix of parsley and mint if dill isn’t your thing.
- Feta: leave it out entirely for a dairy-free salad that’s still full of flavor, or try a good plant-based feta.
- Extra crunch: a handful of thinly sliced cucumber or chopped bell pepper works if you want more veg.
- Brine: a splash of the olive brine or caper brine instead of the red wine vinegar gives a funkier, saltier edge.
- Capers: add a tablespoon of drained capers along with the olives for an extra pop.
If you love this, my lemon herb roasted potatoes go the hot route with many of the same flavors.
How to Make Greek Potato Salad
Step 1: Boil the Potatoes
Place the 2 lbs of halved potatoes in a large pot and cover them with cold water by about an inch. Stir in a generous tablespoon of salt and bring the water to a boil over high heat.
Lower the heat to a steady simmer and cook until the potatoes are just fork-tender, about 12 minutes. You want them cooked through but still holding their shape, so start checking at 10 minutes. Drain the potatoes in a colander and let them sit in the sink for a minute to steam dry.
Step 2: Whisk the Dressing
While the potatoes cook, grab the largest mixing bowl you have. To it add the ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp dried oregano, the minced garlic clove, ½ tsp salt, and several grinds of black pepper. Whisk for about 30 seconds, until the salt dissolves and the dressing looks a little cloudy and emulsified.
Taste it now and adjust the acid or salt. It should be sharp and well-seasoned because it has to carry the whole salad.
Step 3: Drizzle the Warm Potatoes
Tip the warm, drained potatoes into the bowl of dressing and use a flexible spatula to fold them gently. You want every piece coated without smashing them, so work in a few slow turns rather than a vigorous stir.
Let the potatoes sit in the dressing for about 5 minutes. They will drink up that lemony oil while they’re still warm, which is the whole trick to a flavorful salad.
Step 4: Fold in the Mix-Ins
Scatter the sliced red onion, ½ cup olives, ½ cup feta, ¼ cup dill, and ¼ cup parsley over the dressed potatoes. Use the same gentle folding motion to distribute everything, no more than a minute or so.
At this point the feta will start to streak the dressing just a little, which is exactly what you want. The salad will look a bit messy and glossy, and it should smell like a Greek kitchen.
Step 5: Plate and Finish with Herbs
Transfer the salad to a wide serving platter or shallow bowl so it’s not piled high and steaming itself. Scatter a little extra feta and a few torn herb leaves over the top, then serve right away while it’s still just warm, or let it cool to room temperature.
A final crack of black pepper and a tiny squeeze of lemon juice right before it hits the table wakes everything up one more time.
Tips for the Best Greek Potato Salad
- Boil the potatoes in well-salted water: and don’t rush them. Bland, under-seasoned potatoes can’t be fixed later.
- Dress while warm: for the deepest flavor. Even a 20-minute rest at room temperature makes a real difference.
- Let the salad sit before serving: if you can. The flavors meld and the onion softens, but it’s still lovely straight away.
- Use a block of feta in brine: rather than the pre-crumbled stuff. It’s creamier, saltier, and doesn’t turn to powder when you fold it in.
Easily scale this salad up or down:
| Servings | Potatoes | Dressing |
|---|---|---|
| 4 | 1½ lbs | 3 tbsp oil, 1½ tbsp lemon juice, 2 tsp vinegar |
| 6 | 2 lbs | ¼ cup oil, 2 tbsp lemon juice, 1 tbsp vinegar |
| 8 | 2½ lbs | ⅓ cup oil, 2½ tbsp lemon juice, 1½ tbsp vinegar |
| 12 | 4 lbs | ½ cup oil, 3 tbsp lemon juice, 2 tbsp vinegar |
Storing Leftovers
- Refrigerate: pack the salad into an airtight container and it will keep well for up to 4 days. The potatoes stay tender and the flavors get even better overnight.
- Serve cold: pull the salad from the fridge about 20 minutes before eating so it loses that hard chill. A fresh squeeze of lemon and a pinch of salt revives the whole thing.
What Goes Well With This Salad
It sits perfectly next to anything with a char on it. Grilled chicken souvlaki skewers and this salad share the same lemony-oregano backbone, so they feel like a real meal together. Lamb chops or a simple grilled fish like sea bass also work, because the briny olives and feta cut through the richness without fighting it. For a vegetarian spread, pile it next to warm pita, hummus, and roasted red peppers.
Frequently Asked Questions
Can I make this a day ahead?
Yes, and it will be even better. Let it come to room temperature or take the chill off before serving, and give it a gentle stir.
What if I don’t have Yukon Gold potatoes?
Red potatoes are the next best choice. Russets will work but will break down a bit more, so handle them extra gently when folding.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check your feta label if you’re highly sensitive, as some brines may contain additives.
Can I add other vegetables?
Absolutely. Thinly sliced Persian cucumber, halved cherry tomatoes, or chopped roasted red peppers all fit right in without changing the spirit of the dish.
Greek Potato Salad Recipe
Ingredients
Method
- Boil the potatoes in well-salted water until fork-tender, about 12 minutes, then drain and let them steam dry briefly.
- In a large bowl, whisk the olive oil, lemon juice, red wine vinegar, oregano, garlic, ½ tsp salt, and several grinds of black pepper until emulsified.
- Add the warm potatoes to the dressing and fold gently to coat, then let them sit for 5 minutes.
- Fold in the red onion, olives, feta, dill, and parsley until just combined.
- Transfer to a serving platter, scatter extra feta and herbs on top, and serve warm or at room temperature.
