Greek potato salad

I still remember the first time I brought this Lemony Dill Greek Potato Salad to a family barbecue. The sun was shining, the grill was sizzling, and the moment people tasted this salad, their eyes lit up. It’s not your average potato salad; it’s a burst of Mediterranean sunshine with its zesty lemon vinaigrette and heaps of fresh dill. It’s vibrant, refreshing, and so much lighter than traditional mayo-based salads, much like my favorite Thai Quinoa Crunch Salad. This Greek potato salad has been my go-to ever since.

What Makes This Greek potato salad So Special?

This dish is my favorite because it tastes like a specialty recipe but comes together so quickly. With just 15 minutes of prep and 20 minutes of cooking, I can have a stunning side dish ready. The magic is in the simplicity of its high-quality ingredients. The creamy Yukon Gold potatoes are the perfect canvas for the punchy Kalamata olives, sharp red onion, and salty feta. This Greek potato salad isn’t just a recipe; it’s my secret weapon for summer potlucks.

The Key Ingredients You’ll Need

For this Greek potato salad, I always insist on Yukon Gold potatoes for their buttery texture that holds up beautifully. Fresh dill is non-negotiable; its bright, aromatic flavor is the heart of the dish. It reminds me of the fresh herbs I use in my Tzatziki Chickpea Salad.

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Lemony Dill Greek Potato Salad

A vibrant, mayo-free Greek potato salad featuring tender potatoes, crisp cucumber, briny olives, and a zesty lemon-dill vinaigrette. It's the perfect light and refreshing side dish for any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

For the Potato Salad

• 2 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
• 1 English cucumber seeded and diced
• 1/2 red onion thinly sliced
• 1/2 cup Kalamata olives pitted and halved
• 1/2 cup crumbled feta cheese plus more for garnish
• 1/4 cup fresh dill chopped

For the Lemon-Dill Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice from about 2 lemons
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp sea salt or to taste
• 1/4 tsp black pepper freshly ground

Equipment

• Large pot
• Colander
• Large mixing bowl
• Small bowl or jar with a lid
• Whisk

Method

 

Cook the Potatoes

• Place the cubed potatoes in a large pot and add enough cold water to cover them by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
• Drain the potatoes well in a colander and let them sit for 5 minutes to cool slightly and allow some steam to escape.

Prepare the Vinaigrette and Salad

• While the potatoes are cooking, prepare the vinaigrette. In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.
• In a large mixing bowl, add the slightly warm potatoes, diced English cucumber, thinly sliced red onion, and halved Kalamata olives.
• Pour about three-quarters of the vinaigrette over the potato mixture. Gently toss to combine, being careful not to mash the potatoes. Let the salad sit for at least 10 minutes to allow the warm potatoes to absorb the flavors of the dressing.

Finish and Serve

• Gently fold in the crumbled feta cheese and chopped fresh dill. Taste and add more dressing, salt, or pepper as needed.
• Serve the Greek potato salad immediately while still slightly warm, or at room temperature. You can also chill it in the refrigerator for at least 30 minutes before serving for a colder salad. Garnish with a little extra feta and dill if desired.

Notes

For best flavor, allow the salad to sit for at least 30 minutes before serving. This lets the potatoes fully absorb the delicious vinaigrette. You can make this salad a day ahead; just hold off on adding the fresh dill and feta until just before serving to keep them fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days.

How I Make Greek potato salad

The process is wonderfully straightforward. I start by boiling the potatoes until they’re perfectly tender. While they cook, I whisk together that incredible lemon-dill vinaigrette—the aroma alone is enough to make my mouth water! Once the potatoes have cooled just slightly, I gently toss everything together with the crunchy cucumber, onion, and olives. I finish by crumbling the feta and sprinkling more fresh dill over the top. It’s a simple dance of timing and fresh ingredients.

My Top Tips for the Perfect Outcome

• Cut your potatoes into uniform, bite-sized pieces for even cooking.
• Pour half the vinaigrette over the potatoes while they’re still warm so they absorb all that flavor.
• Always use fresh lemon juice and dill; it makes all the difference!

How I Serve and Store This Dish

I absolutely love serving this dish slightly warm or at room temperature, as it allows the flavors of the vinaigrette to really shine. It’s the perfect companion to grilled chicken or fish. If I have any leftovers, I store them in an airtight container in the refrigerator for up to three days. I find that a little squeeze of fresh lemon juice can really brighten it back up before serving again.

Can I make this Greek potato salad ahead of time?

Absolutely! You can prepare it a day in advance, which is perfect for gatherings. I recommend leaving out the fresh dill and cucumber until just before serving to keep them from getting soft and losing their fresh crunch. Just give it a good stir and add the finishing touches when you’re ready to eat.

What are the best potatoes for potato salad?

I swear by Yukon Gold potatoes for this recipe. Their waxy, creamy texture holds its shape well after cooking and absorbs the vinaigrette beautifully without becoming mushy. If you can’t find them, red potatoes are a great substitute as they also hold their shape and have a lovely, firm bite.

Is this a no-mayo Greek potato salad?

Yes, and that’s one of the reasons I love it so much! This Greek potato salad gets its incredible flavor and creaminess from a bright, healthy vinaigrette made with extra virgin olive oil, fresh lemon juice, and red wine vinegar. It’s a much lighter and more refreshing take on potato salad.

What should I serve with this dish?

This salad is incredibly versatile! It’s a fantastic side dish for almost any summer meal. I often serve it at barbecues alongside grilled chicken, lamb chops, or a beautiful piece of salmon. It’s also substantial enough to be a light vegetarian lunch on its own, perhaps with a side of warm pita bread.

This Lemony Dill Greek Potato Salad is more than just a recipe to me; it’s a taste of summer, friendship, and happy memories. I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d love to hear how it went in the comments!

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