Greek potato salad is a simple, light, and refreshing salad that can be prepared within minutes and tastes great with almost everything. This vegan and gluten-free salad can be served warm as well as chilled.
My favorite international cuisine keeps on changing after every few months and Greek cuisine is my current favorite. The hot weather of Dubai may be a reason for it as most of the Greek dishes are very light and refreshing. The kind of food you enjoy in such weather.
Last year, I got addicted to Persian food, especially after trying Vegan Fesenjan. Ash-e-reshteh was another recipe that I loved and shared on my blog. I still need to explore Persian cuisine more and planning to try a lot of other Persian recipes this winter.
Coming back to my current favorite cuisine- Greek. I have already covered a few Greek recipes like Watermelon Salad, Greek Salad, Greek yogurt dip on this blog, and some more are saved in my draft, will share them in the coming few days.
Now, you will always find my fridge stuffed with Feta cheese, dill, olives, and lemon.
When I was a kid, there was one TV show in which children from different countries used to share the details of their home, family, and food with the world. That was one of my favorite TV shows, I forgot its name now but still remember one of its episodes where a little Greek girl shared the details of Greek food. My younger self got fascinated with her beautiful white and blue home and the lemon trees on both the sides of the road from her home to school.
That Greek girl shared her love for squeezing fresh lemon juice on her food.
I remember this because, after watching that episode my mother also shared how as kids, every day after coming back from school, she and her siblings used to pluck one large, juicy lemon each from my grandfather’s garden. Some portion of that lemon juice was added to the lentil and the extra juice was enjoyed as a treat with just some sugar and a pinch of salt. Nothing was sour enough for them and she still misses the pleasure of living with simplicity in her sweet Himalayan village.
So, after watching that TV show and hearing my mother’s childhood story, I also insisted on adding a lot of lemon juice to all my savory dishes and I still love doing that.
Today, I am sharing another very simple and delicious salad recipe from Greece- Greek potato salad.
Unlike the American potato salad in which mayo-based dressing is used, in this Greek potato salad, a simple dressing made with olive oil, and lemon juice/ vinegar is used which makes it very light and refreshing.
It goes really well with almost every dish and can be served warm as well chilled.
More easy salad recipes
Looking for more salad recipes? Don’t miss to check out the following salad recipes from different countries:
- Moroccan carrot salad (vegan)
- Balela- Middle Eastern Bean salad (vegan)
- Lebanese Fattoush (vegan)
- Middle Eastern Tabbouleh (vegan)
- American Waldorf salad (vegetarian)
- Egyptian Farro salad (vegetarian)
- Armenian eggplant salad (vegetarian)
- Greek black eyed pea salad
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Greek Potato Salad?
Greek potato salad
- 4 medium-sized potatoes
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 2 tbsp chopped spring onions
- 3-4 garlic cloves grated
- 2 tbsp lemon juice Adjust as per your taste
- 4 tbsp olive oil
- 1/4 teaspoon black pepper powder Adjust as per your taste
- Salt as per taste
- Boil the potatoes, peel and make bite-size cubes. Don't overcook the potatoes, we don't want them to turn mushy,
- Mix olive oil, lemon juice, grated garlic, salt, and pepper, in a bowl and keep aside.
- In another large bowl, mix potatoes with chopped herbs. Pour the olive oil dressing on top, mix. Garnish with some chopped dill or parsley and serve.
- You can serve it warm as well chilled.