This authentic Greek potato salad (Patatosalata) brings Mediterranean sunshine straight to your table in just 35 minutes.
With tender potatoes tossed in extra virgin olive oil and zesty lemon juice, this refreshing side dish captures the essence of traditional Greek cuisine.
Perfect for summer gatherings or as a light lunch option, this vegetarian-friendly recipe keeps things delightfully simple while delivering bold, fresh flavors that’ll transport you to a seaside taverna.
Ingredients
- Baby potatoes (750-800g): Fresh, firm potatoes ideal for salads
- Salt: For boiling water and seasoning
- Extra virgin olive oil (2 tbsp): Best quality for authentic Greek flavor
- Fresh lemon juice (1½ tbsp): Adds bright, zesty notes
- Feta cheese (100g): Traditional Greek cheese, preferably in block form
- Red onion (½): Adds color and gentle bite
- Capers in brine (4 tbsp): Brings salty, tangy flavor
- Fresh dill (2 tbsp): Finely chopped for traditional Greek taste
- Flat leaf parsley (2 tbsp): Adds fresh flavor and color
- Black pepper: Freshly ground to taste
Instructions
- Prepare Potatoes: Place potatoes in cold, well-salted water. Bring to boil and cook for 20 minutes until tender.
- Make Dressing: Whisk olive oil and fresh lemon juice in a large bowl until well combined.
- Combine Ingredients: Cut cooled potatoes in halves, add to dressing. Crumble feta, add finely chopped red onion, capers, and herbs.
- Season: Add black pepper and fold everything together gently.
- Rest and Serve: Let stand for 20 minutes to enhance flavors before serving.
Cooking Tips
The secret to perfect Greek potato salad starts with the boiling step! Add plenty of salt to your cooking water – and I mean plenty.
This helps season the potatoes from the inside out. For the best texture, start with cold water and bring it to a boil with the potatoes already in the pot.
Test for doneness by poking a potato with a fork – it should slide in easily but the potato shouldn’t fall apart.
Make It Your Own
This classic Greek potato salad is super flexible! Try these tasty swaps:
- Try mint instead of parsley for a cool summer touch
- Swap red onions for spring onions for a milder flavor
- Add cherry tomatoes and cucumber chunks for extra freshness
- Use oregano instead of dill for a different Greek twist
- Mix in some pitted Kalamata olives
Serving Ideas
This potato salad loves to be part of a bigger spread! Serve it:
Alongside grilled meats or fish
- As part of a Mediterranean mezze platter
- With crusty bread to soak up the lemony dressing
- At room temperature for the best flavor
- At your next BBQ or picnic
Storage Tips
Your potato salad will stay fresh in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day! Just give it a gentle toss and let it come to room temperature before serving.
If it seems a bit dry, drizzle with a little extra olive oil and lemon juice to wake up the flavors.
Easy Greek Potato Salad (Patatosalata)
Equipment
- Large bowl
- Pan
Ingredients
- 750-800 g baby potatoes roughly 1 3/4 lb
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp fresh lemon juice
- 100 g feta 3 1/2 oz
- 1/2 red onion
- 4 tbsp capers in brine
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped flat leaf parsley
- salt and black pepper to taste
Instructions
- Place the potatoes in a pan of cold water with a very generous amount of salt and bring to the boil. Cook until tender; this should take about 20 minutes. Drain, and set aside to cool.
- In the bottom of a large bowl whisk together the extra virgin olive oil and the fresh lemon juice.
- Halve the potatoes into the bowl, then crumble in the feta. Peel and finely chop the red onion, before adding it to the potatoes along with the drained capers, chopped herbs and a good amount of black pepper.
- Fold together the salad and season to taste with more salt and pepper, if needed. Set aside to allow the flavours to blend for at least 20 minutes.