Mediterranean Greek Potato Salad Recipe
This vibrant salad features tender red potatoes tossed in a zesty lemon-oregano vinaigrette, infused with hints of garlic, rosemary, and red pepper. Finished with green onions for a fresh crunch, it’s a bold and refreshing side perfect for any summer spread or Mediterranean meal.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Salad
Cuisine Mediterranean
Servings 8 people
Calories 105 kcal
- 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
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.
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Use waxy red potatoes for best texture—they hold their shape and don’t get mushy.
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Add chopped fresh parsley or dill for extra herbaceous flavor.
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Taste the dressing before pouring; adjust acidity or sweetness as desired.
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For added Mediterranean flair, toss in Kalamata olives or crumbled feta just before serving.