25-Minute Greek Potato Salad Recipe

 

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Fresh, Flavorful, and Fuss-Free – A Quick Mediterranean Side Dish You’ll Crave

Whip up this vibrant and zesty Greek potato salad in just 25 minutes! Packed with Mediterranean flavors, this easy side dish is perfect for picnics, BBQs, or healthy meal prep.


Why You’ll Love This 25-Minute Greek Potato Salad Recipe

If you’re looking for a salad that’s hearty yet refreshing, healthy but incredibly flavorful, this 25-minute Greek potato salad recipe checks all the boxes. It’s a twist on the classic potato salad that skips the mayo and instead loads up on fresh herbs, zesty lemon juice, crisp veggies, and creamy feta cheese.

Whether you're prepping for a last-minute BBQ, a weeknight dinner, or a meal prep session, this salad comes together quickly and tastes even better the next day. It’s vibrant, nutrient-rich, and feels like a vacation on your plate—no plane ticket required.

Ingredients That Bring Greece to Your Kitchen

You don’t need fancy ingredients to create this magic—just a handful of Mediterranean staples:

Main Ingredients:

• 1½ lbs baby potatoes, halved

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup Kalamata olives, pitted and sliced

• ½ cup crumbled feta cheese

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh dill, chopped (optional but recommended)

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For the Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar

• Juice of ½ a lemon

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard

• Salt and freshly ground pepper to taste

Pro tip: Use high-quality olive oil and feta for that authentic Greek flavor.

Step-by-Step Instructions
Step 1: Boil the Potatoes

Start by placing your halved baby potatoes in a pot of salted water. Bring them to a boil, then reduce the heat and simmer for about 10–12 minutes, or until fork-tender. Drain and set aside to cool slightly.

Step 2: Make the Greek Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, mustard, salt, and pepper. This dressing is simple yet full of bright, tangy flavor that ties everything together beautifully.

Step 3: Toss Everything Together

In a large mixing bowl, combine the warm potatoes, red onion, cherry tomatoes, cucumber, olives, and fresh herbs. Pour the dressing over while the potatoes are still slightly warm—they’ll soak up all that goodness. Gently mix until well-coated.

Step 4: Add the Feta Last

Just before serving, fold in the crumbled feta cheese. This helps maintain its creamy texture and prevents it from dissolving into the dressing.

Tips to Make It Even Better

• Make it ahead: This salad tastes even better after a few hours in the fridge, making it perfect for meal prep or entertaining.

• Serve warm or cold: It’s versatile! Enjoy it warm right after making or chill it for a cooler, more refreshing version.

• Switch it up: Add grilled chicken or chickpeas for a protein boost.

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Why This Greek Potato Salad Stands Out

Unlike the heavy, mayo-based versions, this Mediterranean potato salad is light and healthy, yet still satisfying. The acidity from the lemon and vinegar brightens each bite, while the olives and feta offer just the right salty kick.
It’s also:

• Vegan-friendly (without the feta)

• Gluten-free

• Easy to double for a crowd

Perfect Pairings: What to Serve With Greek Potato Salad

Need ideas on how to serve it? Try pairing this salad with:

• Grilled lamb or chicken skewers

• Falafel wraps

• Stuffed grape leaves

• A side of hummus and pita bread

Honestly, it’s hearty enough to stand alone as a light lunch, especially during warmer months.

Final Thoughts: A Greek-Inspired Favorite in Just 25 Minutes

In just 25 minutes, you can have a Greek potato salad on your table that’s bursting with color, texture, and Mediterranean flavors. It’s the kind of dish people ask the recipe for—and you’ll love how effortlessly it fits into your busy life.

This 25-minute Greek potato salad recipe might just become your go-to for every picnic, potluck, or weekday meal.

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