Greek Potato Salad | FoodByMaria Recipes

Vegan Meals

Greek Potato Salad

Prep

10 minutes

Cook

30 minutes

Yield

6-8

This Greek potato salad is the perfect spin on a traditional potato salad that’s perfect for summer. For me, potato salad screams summer barbecues and potlucks, but everyone is used to using the same old, traditional potato salad recipe. I wanted to do things a little different this time so I created my own Greek spin on potato salad. I hope you like this!

Greek potato salad in a bowl next to a cutting board

Why you’ll love this Greek potato salad: 

  • Short Prep Time: You can prep this recipe in only 10 minutes. It’s great for those days that you’re just too busy
  • BBQ Food: This salad makes the perfect side dish to your summer BBQ or picnic 
  • Flavorful: I love the addition of garlic and oregano spices that give this salad a twist in flavor you’re not used to with potato salad 
  • Easy: This is a pretty simple, standard recipe but that is nothing short than amazing. Any novice cook can pull this salad off!

Ingredients: 

Here are the key ingredients you’ll need to make this delicious Greek potato salad: 

Ingredients on table and cutting board for Greek Potato Salad

Ingredient Notes: 

Garlic Powder: Who doesn’t love garlic? It has so many great health benefits on top of the amazing flavor it adds to dishes. 

Umami Blend: The Simply Organic Umami Blend is one of my go-tos in my kitchen. It’s rich, earthy, and savory, and features porcini and shiitake mushrooms complimented with onion, mustard, thyme and a hint of chili pepper spice. Seriously adds so much delicious flavor to any recipe!

Simply Organic spices on a table surrounded by ingredients

Other Spices: The spices I’ve added into this salad are what really elevate it and make it Greek! I used oregano, rosemary, red pepper flakes, and umami spice. All from my friends at Simply Organic who create amazing, quality spices for cooking. Oregano is classic in Greek dishes and salads so, in combination with the other spices and lemon, I really find it gives that Greek pop of flavor you want. 

Potatoes: I used red and fingerling potatoes here but feel free to use whatever your heart desires, just make sure you cut them up to be bite-size and that they are boiled to perfection because nobody wants hard or crunchy potatoes in their Greek potato salad!

Lemon: Instead of vinegar I used lemon in this recipe to really give a burst of flavor, and because lemon pairs so nicely with the spices in this recipe. If you aren’t a lemon fan or don’t have any lemons, vinegar still works great for this recipe. 

How to make Greek potato salad:

1. Fill a large pot with water and bring to a boil.

Hang cutting potatoes for Greek Potato Salad

Cut potatoes on cutting board for Greek potato salad

2. Wash and halve your potatoes and cook until fork-tender.

Ingredients in bowl full of spices for Greek Potato Salad

Spices and ingredients on cutting board ready for Greek Potato Salad

3. While your potatoes cook, prepare the dressing by adding the oil, lemon, herbs (apart from the rosemary) and spices to a small bowl and whisk till combined.

Potato Salad in a large serving bowl

4. Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary. Enjoy immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.

Expert Tips & FAQ: 

What kind of potatoes should I use? Waxy potatoes are best for potato salad. Look for New, Red Bill, Kennebec or fingerling potatoes at the grocery store (or similar). In between varieties like Yukon Gold can also work too. 

Lemon: If you don’t have lemon, use any vinegar you have on hand.

Storage: The finished salad lasts up to 7-10 days in the refrigerator in a tightly sealed container. If you make the dressing ahead of time, I suggest storing it in the fridge in a sealed jar.  It should last up to 2-weeks.

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Greek Potato Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Vegan Meals
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan

Description

This easy and delicious Greek potato salad brings a Greek spin to traditional potato salad we love. It’s perfect for barbecues or picnics this summer.


Ingredients

Scale

40 mini potatoes (I used red and fingerling), halved

3 tbsp. olive oil

juice of 1 lemon

2 tbsp. garlic powder

2 tbsp. oregano spice

1 tbsp. Umami Spice

1 tsp red pepper flakes

1 tsp salt

1/2 tsp black pepper

1/2 cup green onions, finely chopped

1/2 cup vegan or regular feta, crumbled or cubed

1 tsp rosemary spice, chopped


Instructions

Fill a large pot with water and bring to a boil.

Wash and halve your potatoes and cook until fork-tender.

While your potatoes cook, prepare the dressing by adding the oil, lemon, herbs (apart from the rosemary) and spices to a small bowl and whisk till combined.

Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary. Enjoy immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.

Notes

Storage: The finished salad lasts up to 7-10 days in the refrigerator in a tightly sealed container. If you make the dressing ahead of time, I suggest storing it in the fridge in a sealed jar.  It should last up to 2-weeks.

Lemon:  If you don’t have lemon, use any vinegar you have on hand.


Nutrition

  • Serving Size: 8
  • Calories: 382
  • Sugar: 6.2
  • Sodium: 366.4
  • Fat: 5.9
  • Saturated Fat: .9
  • Unsaturated Fat: .8
  • Trans Fat: 0
  • Carbohydrates: 77.3
  • Fiber: 12
  • Protein: 8.4
Amy

This is so good! I love all the herbs for a healthier potato salad than the creamy southern stuff they make around here in NC ☺ I do wonder though, how many lbs is 40 small potatoes?

Maria Koutsogiannis

I’m not sure! I used around to small bags of mini potatoes! Next time I have 40 mini potatoes I will weigh them! I also just googled that question about and found this answer: Generally, three medium russet potatoes or eight to 10 small new white potatoes equal one pound.

Thanks for your love for this recipe.

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