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 plan 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, and Baked lima beans 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 homes, 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 sides of the road from her home to school.
That Greek girl shared her love for squeezing fresh lemon juice into 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 as 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
- Pomegranate feta salad (vegetarian)
More easy potato recipes
If you love potatoes and want to check more ways to enjoy them the following easy potato recipes are perfect for you:
- Aloo ke gutke
- Oven baked potato wedges
- Moroccan style potatoes
- Vrat wale aloo
- Aloo ka raita
- Vegetarian potato soup
- Indian potato soup
Step-by-step photo instructions
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Greek potato salad
- 1 Cooking pot
- 1 large bowl
- 1 Large spoon for mixing salad
- Knife and chopping board
- 1 kg potatoes around 8 medium-sized potatoes
- 1 medium-sized red onion thinly sliced
- 2-3 garlic cloves minced
- ½ cup finely chopped fresh parsley
- ½ cup finely chopped fresh dill
- ½ cup pitted and sliced black or kalamata olives
- ¼ cup chopped sundried tomatoes in olive oil, drained
- Juice of a lemon around 3-4 tablespoons
- 2 teaspoons dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- Salt to taste
- ⅓ cup extra virgin olive oil
- Wash the potatoes and boil. Allow the boiled potatoes to get slightly colder then peel the boiled potatoes and cut them into bite-size cubes.
- In a large salad bowl, add olive oil, lemon juice, minced garlic, dijon mustard, dried thyme, dried oregano, salt, and ground black pepper. Mix.
- Add potato cubes, sliced onion, olives, chopped sundried tomatoes, dill, and parsley.
- Toss until everything gets combined. Check and adjust the seasoning.
- Don't overcook the potatoes otherwise, the potatoes will turn very mushy and will spoil the salad.
- Mix potatoes with oil and other seasonings while the potatoes are still warm so that they soak the flavors better.
- Adding sundried tomatoes and olives are optional, this salad tastes great without them too.
- Greek potato salad can be served both warm and chilled.
- Non vegans may also add some crumbled feta to it.
- You can also add some finely chopped green onions to this salad.
- More recipe tips and tricks are shared in this post, please follow them to make this recipe.