How To Make Greek Potato Salad with Tangy Dressing

 

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A Flavor-Packed Mediterranean Twist on a Classic Side Dish Everyone Will Love

If you're tired of the usual mayo-heavy potato salad, you're going to fall head over heels for this Greek Potato Salad with Tangy Dressing. Packed with Mediterranean flavors, vibrant vegetables, and a zesty lemon-olive oil vinaigrette, this dish is perfect for summer picnics, family gatherings, or healthy weekday meals.

Unlike traditional potato salad, this version is lighter, dairy-free, and bursting with bright herbs, briny olives, and the fresh crunch of cucumbers and red onions. Plus, it's easy to make, keeps well, and only gets better with time.

Let’s dive into this irresistible, healthy twist on a beloved classic.

Why You’ll Love This Greek Potato Salad

• Light & Healthy: No mayo here! Just fresh, whole ingredients.

• Perfect for Meal Prep: Tastes even better after a day in the fridge.

• Vegan & Gluten-Free: Crowd-friendly and allergen-safe.

• Bursting with Flavor: Lemon, oregano, and olives bring the bold Mediterranean punch.

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Key Ingredients for the Perfect Greek Potato Salad

Here’s what you’ll need to create this savory masterpiece:

• Baby potatoes – Creamy and tender, boiled to perfection.

• Red onion – Thinly sliced for a punch of flavor.

• Cucumber – Adds a cooling, crisp texture.

• Kalamata olives – Briny goodness in every bite.

• Cherry tomatoes – Juicy bursts of natural sweetness.

• Fresh parsley or dill – Herbs that take it to the next level.

• Feta cheese (optional) – For a salty, creamy touch (skip for vegan).

The Tangy Greek Dressing That Ties It All Together

What makes this potato salad stand out? The homemade tangy Greek dressing.
Ingredients:

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, finely minced

• 1 tsp dried oregano

• Salt and pepper to taste

Whisk it all together and pour over your warm potatoes to soak up the bold, zesty flavors.

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Step-by-Step Instructions

Step 1: Boil the Potatoes

Wash and boil your baby potatoes until fork-tender (about 15-20 minutes). Let them cool slightly, then cut them in halves or quarters depending on size.

Step 2: Prep the Veggies

While the potatoes cook, slice your red onions, dice the cucumber, halve the tomatoes, and chop the herbs.

Step 3: Make the Dressing

Whisk together all the dressing ingredients in a small bowl.

Step 4: Toss It All Together

While potatoes are still warm, toss them with the dressing. Add the vegetables, olives, herbs, and feta if using. Gently mix everything until well combined.

Step 5: Chill and Serve

Let the salad sit for at least 30 minutes in the fridge. Serve chilled or at room temperature for the best flavor experience.

Serving Ideas

This Greek Potato Salad is super versatile. Here’s how to enjoy it:

• With grilled chicken or fish

• As a vegetarian main course

• Stuffed in pita bread with hummus

• As part of a mezze platter

Pro Tips for the Best Greek Potato Salad

• Dress the potatoes warm: They’ll absorb more flavor.

• Use waxy potatoes: Like red or Yukon Gold for better texture.

• Let it rest: 30 minutes minimum—overnight is even better.

• Customize it: Add chickpeas, artichokes, or roasted red peppers!

Storage & Meal Prep Tips

This salad keeps beautifully in the fridge for up to 4 days. Make a big batch for lunches or take it to your next BBQ—it’s always a hit!

Final Thoughts

If you're looking for a vibrant, easy, and healthy Mediterranean dish, this Greek Potato Salad with Tangy Dressing delivers every time. With wholesome ingredients and bold flavors, it’s a dish you’ll want to keep on repeat—especially in warmer weather.

So go ahead, make a batch today and bring a taste of Greece to your table

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