Greek Potato Salad

Colleen Sowa


This is a very good salad, it is a twist on old fashion potato salads.

I hope you enjoy it as much as my friends and family do!

It is a very easy recipe. In this one, do not use sliced tomatoes at all. This is a great pot luck or picnic recipe.



★★★★★ 6 votes

10 - 20 (depending on portion size)
40 Min
15 Min
Stove Top


  • 10 large
    potatoes, russets (peeled, cubed, boiled until cooked a bit al dente)
  • 1 large
    cucumber (slice in half, remove seeds, cube small)
  • 1 pt
    grape tomatoes (washed and dried)
  • 20 large
    greek olives (remove seeds and cut in half)
  • 1/2
    red onion (chopped small)
  • 1/2
    green bell peppers (chopped very small)
  • 1/2 lb
    feta cheese (cubed)
  • 3 stick
    celery (chopped small)

  • 2 c
    greek yogurt
  • 2 Tbsp
    mint leaves (minced)
  • 2 Tbsp
    oregano, fresh (minced)
  • 4 clove
    garlic (minced very fine)
  • 1 tsp
    garlic powder
  • 3 Tbsp
    lemon juice, fresh
  • 2 Tbsp
    olive oil, extra virgin
  • 1 tsp
    sea salt
  • 1 tsp
    ground black pepper
  • 1 medium
    cucumber (seeded and chopped)
  • 3 tsp
    freshly grated parmesan cheese

How to Make Greek Potato Salad


  1. Make the dressing first!!!

    Put all ingredients in a blender or food pocessor and pulse to blend well and infuse the flavors. Leave sit until needed.
  2. Prepare all ingredients as directed on the ingredient list. (While potatoes are boiling, about 10 minutes depending on your stove, prepare other items).
  3. Keep an eye on those potatoes, you don't want to over or under cook them, just have them slightly al dente. Drain in colander, pour into large bowl (or I use a large roast pan). While potatoes are warm, gently toss in all the ingredients. Pulse the dressing and pour over the salad and toss until well coated.
  4. Taste the salad, and add more yogurt and lemonjuice in blender with anything you deem nessesary to have the right consistancy and flavor. I say this because a large potato to me may be a larger potato to you, which would affect the absorbtion rate of the dressing.
  5. Cool salad and refrigerate until needed. Just before serving: Gently stir. Garnish with some mint leaves and Greek olives.

Printable Recipe Card

About Greek Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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