Greek Lemon Potato Salad
This Greek Lemon Potato Salad is bright, zesty, packed with flavor, and tossed in a simple lemon vinaigrette instead of heavy mayo. If you’re looking for a light, fresh twist on classic potato salad, this recipe is about to become your new go-to.
Perfect for BBQs, potlucks, or an easy weeknight side, this recipe comes together with simple ingredients but delivers BIG flavor. And the best part? It tastes even better as it sits.
Why You’ll Love This Recipe
- No mayo = lighter and fresher
- Loaded with lemon, garlic, and herbs
- Perfect for meal prep or gatherings
- Naturally gluten-free
- Ready in under 30 minutes
If you love pickles, you’ve got to try my Dill Pickle Potato Salad. It’s such a hit!
Ingredients for Greek-Inspired Potato Salad
🛒 What You’ll Need
- 2 lbs baby potatoes (Yukon gold recommended)
- 3 tbsp olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- Optional: cucumber or cherry tomatoes
How to Make Greek Lemon Potato Salad
1. Cook the Potatoes
Add potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender (about 10–15 minutes). Drain well.
2. Make the Lemon Dressing
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
3. Toss While Warm (Don’t Skip This!)
Add the warm potatoes directly into the bowl with the dressing and gently toss. This helps them soak up all that lemony goodness.
4. Add the Mix-Ins
Let cool slightly, then stir in feta, red onion, parsley, and any optional add-ins like cucumber or tomatoes.
5. Serve & Enjoy
Serve slightly warm or chill for 1–2 hours for even more flavor.
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Tips for the BEST Potato Salad
- Use baby red potatoes or Yukon gold potatoes for a creamy texture
- Toss the potatoes while warm for maximum flavor
- Fresh lemon juice is a MUST—skip bottled
- Let it sit before serving—it gets better over time
- Add grilled chicken or shrimp to make it a full meal
Variations & Add-Ins
- Kalamata olives for a briny kick
- Grilled chicken for protein
- Chickpeas for a vegetarian boost
- Fresh dill instead of parsley
- Roasted potatoes instead of boiled for extra texture
FAQ’s
Can I make this ahead of time?
Yes! This is actually better made ahead. Store in the fridge up to 3 days.
Do I have to peel the potatoes?
Nope! Baby potatoes have thin skins that add texture and nutrients.
Can I use bottled lemon juice?
Fresh is strongly recommended for the best flavor, but bottled will work in a pinch.
Is this served warm or cold?
Both! It’s delicious slightly warm or chilled.
What kind of potatoes work best?
Yukon gold or baby red potatoes—they’re creamy and hold their shape well.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving again.
More Summer Side Dishes
- Dill Pickle Potato Salad
- Deviled Egg Pasta Salad
- Panzanella Salad with Nectarines
- Air Fryer Corn on the Cob
- Greek Pasta Salad
- Italian Sub Tortellini Salad
- The Best Pasta Salad
- Boat Dip
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Greek Lemon Potato Salad (No Mayo!)
Equipment
Ingredients
- 2 lbs baby potatoes halved if large
- 3 tbsp olive oil more if you think it needs it
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tsp lemon zest
- 2 cloves garlic minced
- 1 tsp dried oregano or 1 tbsp fresh
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- Optional: 1/2 cup cucumber or cherry tomatoes
Method
- Add potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender (about 10–15 minutes). Drain well.
- While the potatoes are cooking make the dressing. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Add the warm, drained potatoes straight into the bowl with the dressing and toss gently. This helps them soak up all that flavor.
- Let cool slightly, then mix in feta, red onion, parsley, and any extras like cucumber or tomatoes.
- You can serve it slightly warm or refrigerate for 1–2 hours for even more flavor.
Nutrition
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