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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
Cook Time 25 minutes
Total Time 55 minutes
Course Salad
Cuisine Mediterranean
Servings 8 people
Calories 105 kcal

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.