This isn’t your average picnic potato salad—this one’s been on a sun-soaked vacation. Think tender red potatoes tossed with olive oil, lemon juice, oregano, and a salty kiss of feta. It’s the kind of salad that tastes like Greek island cuisine.
What makes it special? It’s bright, bold, and layered with Mediterranean flavor, yet comes together with the ease of your favorite weeknight classics. It tastes as good as Chicken Tomato and Chicken Broccoli Rice Casserole—familiar comfort with a fresh, herby twist.
The beauty is in the simplicity: no mayo, just good oil, vinegar, and herbs doing the heavy lifting. Whether you’re channeling the Aegean or just trying to impress at your next cookout, this dish brings global flavor to your everyday table.
Flavor Bomb Alert!
- The flavor? Vibrant and craveable—like your favorite casserole, but with a zesty, Greek island spin.
- The first time I made this, I was craving something light but flavorful—and it hit all the notes: tangy, savory, and unexpectedly refreshing.
- It quickly replaced my go-to creamy potato salad during summer cookouts; it doesn’t wilt in the heat and actually gets better as it sits.
- I started adding Kalamata olives and sundried tomatoes over time, and each tweak made it even more addictive.
- It fits right into my meal-prep routine—healthy, filling, and I’ve even had friends ask if it’s part of a Mediterranean diet plan!
Mediterranean Greek Potato Salad Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Colander
- Freezer-safe tray or dish
Ingredients
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 pinch ground red pepper
- ½ teaspoon onion powder
- ¼ teaspoon white sugar
- ¼ teaspoon dried rosemary crumbled
- ½ teaspoon coarse salt or to taste
- ¼ cup chopped green onion
- ¼ teaspoon dried oregano
- ½ teaspoon ground black pepper or to taste
- 12 medium red potatoes
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon garlic powder
Instructions
- Place red potatoes into a large pot and cover them with salted water.
- Bring to a boil, then reduce the heat to medium-low and let the potatoes simmer until tender, about 25 minutes.
- Drain the potatoes and chill them in the freezer until completely cold, roughly 30 minutes.
- Once chilled, slice the potatoes into chunks and place them in a large salad bowl.
- Add sliced green onions and toss gently.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper until well combined.
- Pour the dressing over the potatoes and toss to coat evenly.
- Serve immediately or keep chilled until ready to serve.
Notes
- Use waxy red potatoes for best texture—they hold their shape and don’t get mushy.
- Add chopped fresh parsley or dill for extra herbaceous flavor.
- Taste the dressing before pouring; adjust acidity or sweetness as desired.
- For added Mediterranean flair, toss in Kalamata olives or crumbled feta just before serving.
| Calories | 105kcal |
| Carbohydrates | 10g |
| Fiber | 1g |
| Fat | 7g |
| Protein | 1g |
