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    Recipes » Salad Recipes » Mediterranean Salads

    Greek Potato Salad

    Published: May 18, 2020 · Modified: Aug 6, 2020 by Marissa Stevens · 25 Comments

    Gluten FreePaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe
    greek potato salad sered in a white ceramic bowl

    I've been making this Greek Potato Salad ever since we enjoyed a similar one at a Greek restaurant a couple of decades ago. Over the years it has evolved and become one of our favorite work lunches and is a go-to for picnics and get togethers.

    Greek Potato Salad served in a white ceramic bowl

    It's one of those salads where every bite is different. Always a buttery potato, but a briny olive and salty caper here, a sweet tomato and crunchy cucumber there. And those treasured wedges of hard boiled eggs, always saved for last. But that's just me. What's your favorite combination?

    Jump to:
    • Ingredients you need to make Greek Potato Salad
    • You Can Make This Salad a Day Ahead (and here's why you should)
    • How to Hard Boil Eggs
    • Pair With
    • More Must Try Greek Salads
    • How to Make Greek Potato Salad
    • Greek Potato Salad
    • 💬 Comments

    Ingredients you need to make Greek Potato Salad

    Greek Potato Salad Ingredient on a white marble board
    • Yukon Gold Potatoes: I love their buttery texture for this salad, but red potatoes also work well.
    • Olive Oil: I recommend a good, fruity extra virgin olive oil.
    • Parsley: Look for a perky, bright green bunch of flat leaf (Italian) parsley.
    • Cherry Tomatoes: Grape tomatoes would also work well.
    • Oil Cured Olives: These aren't essential, but they add a wonderful smoky depth to the salad. Use kalamata olives if they're what you have on hand.
    • Eggs: See my tips below for making no-fail hard boiled eggs.
    • Shallot: I love the milder flavor of shallot for this salad, but red onion would also be delicious.
    • Dried Oregano: Ideally Greek oregano.
    • Cucumber: Thin skinned English or Diva cucumbers are best. If you use a standard cucumber, be sure to peel it and scrape out the seeds if they're large.
    • White Wine Vinegar: Champagne vinegar or fresh lemon juice would also be great.
    • Capers: In brine or salt cured, your choice.
    Greek Potato Salad ingredients in a white ceramic bowl

    You Can Make This Salad a Day Ahead (and here's why you should)

    Every component of this salad can be prepped a day or two before you plan to serve it. And even if you do the rest the day of, I recommend cooking and cooling the potatoes and tossing them in the dressing the day before you plan to assemble the salad. It's not essential, but you'll be rewarded with a depth of flavor in the salad that you won't achieve otherwise. (Good luck staying out of them once they're in the fridge. They make delicious little nibbles. 🙂 )

    You can also assemble the whole salad a day ahead, but I recommend peeling and quartering the hard boiled eggs just before serving.

    Greek Potato Salad served in a white ceramic bowl photographed from above

    How to Hard Boil Eggs

    I've shared this method in other recipes that involve hard boiled eggs, but it's worth repeating because it's no-fail. (If you haven't made my Egg Salad yet, please do!) I wish I could take credit for it, but it comes from the clever people at Serious Eats.

    1. Lower eggs into enough boiling water to cover them by an inch and let them boil for 30 seconds.
    2. Cover pan and reduce heat to low; let simmer 9 minutes (11 minutes for fully firm yolk).
    3. Transfer eggs immediately to an ice bath and let cool 15 minutes.
    4. Refrigerate for up to 5 days.
    5. When you’re ready to peel eggs: gently crack shells all over and peel under a thin stream of cold, running water.

    Pair With

    Though this salad is hearty enough to make a meal on its own, it makes a great side dish to anything you're grilling. Grilled Lamb Chops, Grilled Shrimp, and Grilled Chicken Thighs are all excellent choices.

    More Must Try Greek Salads

    • Greek Salad (Simple and classic. We eat this one all the time!)
    • Greek Farro Salad
    • Greek Quinoa Salad

    How to Make Greek Potato Salad

    Step 1: To a large pot, add potatoes, a small handful of salt and enough water to cover by at least an inch. Bring to boil over medium-high heat; reduce heat and let simmer until potatoes are tender 30 minutes or more. Drain and let cool. Cut cooled potatoes into 1-inch cubes.

    boiling and draining potatoes

    Step 2: Whisk together dressing ingredients until emulsified (vinegar, olive oil, oregano, salt and pepper). Pour dressing over potatoes and gently toss to coat.

    coating potatoes in dressing

    Step 3: Add remaining salad ingredients except for eggs (cucumber, tomatoes, shallot, olives, parsley, and capers) to potatoes and gently stir to combine. Season to taste with salt and pepper. Top with hard boiled egg wedges and serve.

    greek potato salad ready to serve
    Greek Potato Salad served in a white ceramic bowl photographed from above

    Greek Potato Salad

    Marissa Stevens
    A healthy, light and easy Greek Potato Salad recipe made without mayonnaise. Loaded with so many tasty ingredients you'd expect in the Mediterranean: buttery potatoes, crispy cucumber, briny capers, and oil cured olives all tossed in an herbaceous olive oil vinaigrette!
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling Time 20 mins
    Total Time 1 hr
    Course Main Course, Salad
    Cuisine Mediterranean
    Servings 6 people
    Calories 340 kcal

    Ingredients
      

    • 2 ½ pounds Yukon Gold potatoes scrubbed, or red skinned potatoes
    • 1 large english cucumber quartered lengthwise and cut into ½-inch cubes
    • 1 pint cherry tomatoes halved, or grape tomatoes
    • 1 large shallot very thinly sliced
    • 24 black oil-cured olives pitted and halved
    • ⅓ cup chopped fresh parsley plus more for garnish
    • 2 tablespoons capers rinsed and drained
    • 3 tablespoons white wine vinegar
    • 5 tablespoons extra-virgin olive oil
    • 1 teaspoon dried oregano
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 3 hard-boiled eggs peeled, quartered

    Instructions
     

    • Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (A sharp knife should meet little resistance when piercing a potato.). Drain potatoes and let stand until cool enough to handle.
    • Cut potatoes into rough, 1-inch cubes and place in a serving bowl. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat. 
    • To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.
    • Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.

    Notes

    • If you have time, cook potatoes, toss with vinaigrette and refrigerate a day in advance. The vinaigrette permeates the potatoes and adds so much flavor depth to the whole salad.

    Nutrition

    Calories: 340kcalCarbohydrates: 40gProtein: 9gFat: 17gSaturated Fat: 3gCholesterol: 93mgSodium: 572mgPotassium: 1112mgFiber: 6gSugar: 5gVitamin A: 912IUVitamin C: 61mgCalcium: 70mgIron: 3mg
    Keyword 4th of July, Easter, Independence Day, Memorial Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mediterranean Salads

    • Zucchini Salad with Lemon, Feta and Pine Nuts
    • Tabouli Salad
    • Quinoa Tabbouleh Salad
    • Greek Quinoa Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Matt Robinson says

      June 16, 2020 at 10:03 pm

      I am all in on this, such a great idea!

      Reply
      • Marissa Stevens says

        June 17, 2020 at 10:57 am

        Thanks so much, Matt!

        Reply
    2. annie@ciaochowbambina says

      May 21, 2020 at 10:30 am

      5 stars
      Ohhhh I love Greek flavors, and this salad checks all the right boxes! Plus - it's so pleasing to the eye!! I can never get my eggs to look that perfect!

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:37 am

        Thank you so much, Annie! Try the method for egg boiling in this post and you'll never look back. 🙂

        Reply
    3. Chef Mimi says

      May 21, 2020 at 6:17 am

      Such fabulous ingredients. I’ve made something similar that included avocados, and it was all tossed with a parsley vinaigrette, from Argentinian! I just love how versatile these salads can be.

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:37 am

        Sounds so good, Mimi!

        Reply
    4. Ashlyn @ F5 Method says

      May 20, 2020 at 6:01 pm

      I have never seen a Mediterranean take on potato salad, but I am absolutely here for it!! Greek salads are one of my favorite meals to order out and I loooove potatoes so this is a match made in heaven!!`

      Reply
    5. Katherine | Love In My Oven says

      May 19, 2020 at 1:20 pm

      5 stars
      This Greek-inspired salad would be a terrific way to mix things up during potato salad season. The flavors! So fantastic! XO

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:38 am

        Yes!! No goopy salads, please. Thank you, Katherine!

        Reply
    6. Cheyanne @ No Spoon Necessary says

      May 19, 2020 at 11:34 am

      5 stars
      Ohhhh yummy!!!! I love potato salads and this Greek version has me totally drooling! I love the combination of ingredients and flavors happening here! I could easily see myself enjoying this salad as a main (possibly with a shovel instead of a spoon)! I can't wait to try this! Pinned!

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:38 am

        haha...as always, you make me smile, Cheyanne! Thank you!

        Reply
    7. Dawn - Girl Heart Food says

      May 19, 2020 at 5:17 am

      5 stars
      With the upcoming bbq season, this salad is just perfect! Love all the bold, fresh flavours here Marissa! Can't wait to add to the summer rotation 🙂

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:38 am

        I love to hear that, Dawn. Thank you!

        Reply
    8. David @ Spiced says

      May 19, 2020 at 5:04 am

      5 stars
      The timing on this is perfect! Laura and I were just talking (and getting excited) about making pasta salads and potato salads for summer meals. The long weekend coming up is gonna be a good one! And now I'm thinking I need this Greek version entered into the mixture. It looks delicious!

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:38 am

        Yay! I hope you guys love it, David!

        Reply
    9. Valentina says

      May 18, 2020 at 4:31 pm

      5 stars
      I love the idea of a Greek potato salad. This salad is so hearty and beautiful and would be a great one-dish-dinner! My whole family will love it! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        May 21, 2020 at 11:39 am

        That's wonderful, Valentina. Thank you!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      May 18, 2020 at 2:22 pm

      5 stars
      What a delicious summer party potato salad Marissa! I love Greek inspired flavors. I'll be adding this to our summer celebrations menu!

      Reply
      • Marissa Stevens says

        May 18, 2020 at 2:33 pm

        That's wonderful, Mary Ann. Thank you!!

        Reply
    11. Kelly | Foodtasia says

      May 18, 2020 at 12:42 pm

      5 stars
      Marissa, my family will love the flavors in this Greek potato salad! Wonderful recipe!

      Reply
      • Marissa Stevens says

        May 18, 2020 at 1:13 pm

        Thank you, Kelly! I hope you'll give it a try!

        Reply
    12. Ben | Havocinthekitchen says

      May 18, 2020 at 12:41 pm

      5 stars
      I'm not fan of those potato and pasta salads loaded with a mayo dressing, so this Greek potato salad sounds perfect to me! I need to make this ASAP, but I would just add a little sweet red onion and feta!

      Reply
      • Marissa Stevens says

        May 18, 2020 at 1:13 pm

        Love to hear it, Ben! And red onion and feta would be great additions!

        Reply
    13. angiesrecipes says

      May 18, 2020 at 7:21 am

      I love Greek food! This is one very satisfying and delicious salad. Those eggs are perfectly cooked.

      Reply
      • Marissa Stevens says

        May 18, 2020 at 1:13 pm

        Me too, Angie! Thanks so much!

        Reply

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