What is a traditional Greek salad made of?

A traditional Greek salad, or Horiatiki , includes ripe tomatoes, cucumber, red onion, kalamata olives, feta cheese, green bell pepper, a sprinkle of dried oregano, and a generous pour of extra-virgin olive oil. Capers are sometimes added, especially on the Greek islands, but you’ll never find lettuce in an authentic Greek salad.

What is a Mediterranean potato salad?

A Mediterranean potato salad is a lighter, fresher take on classic potato salad. It replaces mayonnaise with olive oil and vinegar, and includes ingredients like olives, sun-dried tomatoes, capers, fresh herbs, and sometimes feta. The flavors are bold and zesty, celebrating the best of Mediterranean produce and pantry staples.

Why is there potato salad in Greek salad?

In certain Greek regions, notably on islands like Rhodes, it’s traditional to layer a scoop of potato salad at the base of a classic Greek salad. This twist makes the salad more filling and is thought to have originated as a clever way to stretch the dish for larger gatherings. The potatoes also absorb the delicious dressing and juices from the vegetables, making each bite extra flavorful.

What kind of potato for Greek potatoes?

For Greek Potato Salad, waxy varieties like petite white or red potatoes work best. They hold their shape after cooking, have a creamy texture, and absorb dressing well without falling apart. Avoid starchy potatoes like russets, which tend to crumble and can make the salad mushy.

How to make the Most Delicious Mediterranean Twist Greek Potato Salad

Name: How to make the Most Delicious Mediterranean Twist Greek Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 pounds baby potatoes or Yukon Gold potatoes, cut into bite-size pieces; 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup cucumber, diced; 1/3 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped

How to make the Most Delicious Mediterranean Twist Greek Potato Salad

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Greek Potato Salad is a light, refreshing, and flavor-packed side dish made with tender potatoes, crisp veggies, olives, feta cheese, and a zesty lemon-oregano vinaigrette. Unlike creamy potato salads, this version is tossed in olive oil and lemon juice for a vibrant Mediterranean twist.

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

2 pounds baby potatoes or Yukon Gold potatoes, cut into bite-size pieces
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup cucumber, diced
1/3 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

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Instructions

Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to make the dressing.
Transfer the warm potatoes to a large mixing bowl. Pour half of the dressing over the potatoes and gently toss to combine.
Add the red onion, cherry tomatoes, olives, cucumber, and parsley. Toss again with the remaining dressing.
Top with crumbled feta cheese just before serving. Taste and adjust salt and pepper if needed.
Serve slightly warm or at room temperature for the best flavor.

Notes

This salad can be made ahead—add the feta and fresh herbs just before serving.
Try adding chopped bell pepper or artichoke hearts for extra flavor.
If you prefer a more tangy taste, add more lemon juice or a splash of extra vinegar.
Store leftovers covered in the fridge for up to 3 days. Best enjoyed within 24 hours.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 8mg

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