Greek Potato Salad (No Mayo)

Homemade Greek potato salad with feta, olives, and herbs served in a bowl on a white kitchen counter.

Greek Potato Salad (No Mayo)

A refreshing and authentic Greek potato salad made with lemon, olive oil, feta, and fresh herbs. Light, zesty, and perfect for summer meals ; no mayo needed!

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Course: dinner, side dish

Cuisine: Greek, Mediterranean

Prep Time: 15

Cook Time: 20

Resting/Marinating: 30

Total Time: 1 5

Servings:

Calories: 240kcal

Cost: $8

Equipment

1 Large pot
1 Colander
1 Cutting board
1 Sharp knife
1 Mixing bowl
1 Whisk
Measuring cups and spoons

Ingredients

Main Ingredients

2 lbs small waxy potatoes Yukon Gold or red
0.25 cup extra virgin olive oil
3 tablespoon fresh lemon juice
1 large red onion thinly sliced
0.5 cup Kalamata olives pitted and halved
0.5 cup feta cheese crumbled
0.25 cup fresh dill chopped

Seasonings and Herbs

2 tablespoon fresh parsley chopped
1 teaspoon dried oregano
salt and black pepper to taste
2 cloves garlic minced (optional)

Optional Additions

2 tablespoon red wine vinegar
1 cucumber diced
1 cup cherry tomatoes halved

Instructions

Fold in feta, add remaining dressing, and let rest 30–45 minutes before serving.
Make Dressing – Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Toss Potatoes – Add warm potatoes to a bowl, pour half the dressing, and gently toss.
Add Veggies – Mix in onion, olives, parsley, dill, and optional extras.
Finish – Fold in feta, add remaining dressing, and let rest 30–45 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition