Greek Potato Salad
, Updated Mar 30, 2026
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Make my mum’s Greek Potato Salad once and it will become your go-to side dish for all picnics and barbecues. This zesty dish contains no mayonnaise, is gluten free, vegetarian and Slimming World friendly too!
Every time I make one of my favourite Greek recipes I marvel at their simplicity. The ingredients list is typically short, yet the dishes are always packed with flavour.
The secret? Using the best ingredients, such as extra-virgin olive oil, lots of fresh herbs and lemon juice. I maintain that 99% of Greek dishes are served with lemon wedges on the side (more on that later).
Here’s What You’ll Need
This salad is the Mediterranean Diet in action – no heavy mayo and no sour cream! Let’s have a look at the individual elements…
- Potatoes: choose salad potatoes (baby potatoes) leaving the skin on to maximize their health benefits. Alternatively you can use red potatoes, such as Rooster potatoes. Floury potatoes tend to break up too much if you boil them but they are still delicious in this salad, if a bit more mushy (pictured below).
- Feta: barrel-aged feta will bring lots of flavour to this salad even if used sparingly. You can leave the feta out for a vegan potato salad.
- Capers: I am addicted to the mini capers (nonpareil capers) but you could also use chopped black olives if preferred.
- Fresh dill (άνηθοs): I love using dill in my recipes. It adds a unique flavour and is known to aid digestion. If you are not a fan you could replace with parsley. I like to use both!
- Oregano (ρίγανη): dried oregano is used liberally in Greek cooking and has a more pronounced flavour than fresh. Try to find some wild Greek oregano which will knock your socks off in terms of flavour.
- Onions: red onions please and sliced as thinly as possible. A mandoline would be useful here.
- Lemon juice: full of vitamin C, increases iron absorption when eaten with iron-rich foods. Plus it adds a welcome blast of acidity that makes flavours sing.
- Olive oil: rather than cut out fats, the Mediterranean Diet embraces the use of good fats. Choose virgin or extra virgin olive oil for this salad – they are the least processed and most beneficial.
How to cook potatoes in the Instant Pot
I know that boiling potatoes is not exactly difficult… But trust me when I say that it is totally foolproof in a pressure cooker. Baby potatoes come out perfectly tender without you having to watch the pot and keep pricking them with a fork! Larger potatoes keep their shape better – a win-win all round!
You don’t have to adjust the cooking time if you are using more potatoes than specified below, but you will need to adjust it depending on potato weight. Potatoes over 9 oz / 250g will need 12 minutes, medium potatoes should be done in 10.
- Baby potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add a steamer basket. Place potatoes in the steamer and cook for 8 minutes at high pressure. Release the pressure manually when the beep sounds.
- Larger potatoes: Add one cup of water (250ml) into the Instant Pot, place the trivet in the pot and add the potatoes directly on the trivet, stacking them if necessary. Cook for 10-12 minutes at high pressure then release the pressure manually.
Recipe Notes and Tips
- Turn this potato salad into a meal: Potato salad without mayo is the ideal summer side dish as it is much less perishable in the heat (and healthier). To make a meal out of this Greek Potato Salad, consider adding some drained tinned tuna or grilled cubed chicken.
- Storing leftovers: This salad will last up to 3 days in the fridge. The potatoes will happily absorb the olive oil and lemon juice and become more flavorful. You can make this dish in advance for gatherings and barbecues and use up any leftovers for your lunches.
Serving suggestions
This is one of those easy, goes-with-everything sides you’ll find yourself making on repeat. It pairs beautifully with anything fresh off the grill –think juicy meats, flaky fish, or smoky barbecue favorites – and it travels just as well, making it perfect for picnics, potlucks, or meal prep lunches.
Serve it alongside lamb Chops for a classic combo, or keep things casual with souvlaki (skip the pitta and let this dish shine). It’s also fantastic with a loaded lamb gyro plate or something lighter like oven-baked tilapia with zucchini and asparagus. Honestly, if it’s summery, savory, and delicious, this dish will fit right in.
HAVE YOU MADE MY GREEK POTATO SALAD RECIPE ? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Greek potato salad
Ingredients
- 2 lbs (900g) baby potatoes, halved or small red potatoes
- 7 oz (200g) feta cheese crumbled
- 5 tbsp mini capers or finely chopped black olives
- 1 red onion very finely sliced
- 1 tbsp lemon juice or more, to taste
- 2 tbsp chopped dill or use more parsley
- 2 tbsp chopped parsley
- 3-5 tbsp extra virgin olive oil
- 1 tsp dried oregano
- salt and freshly ground pepper to season
- lemon wedges to serve
Instructions
- Bring a large pot of water to the boil and add a good pinch of salt.
- Add the potatoes and lower heat to a simmer. Cover the pot and cook until fork tender – about 20 minutes. Spread the potatoes out on a platter and allow to cool.2 lbs (900g) baby potatoes, halved
- Scatter the capers, feta and red onion over the potatoes.7 oz (200g) feta cheese, 5 tbsp mini capers , 1 red onion
- Drizzle with the lemon juice and plenty of olive oil and season liberally with salt and pepper to taste.1 tbsp lemon juice, salt and freshly ground pepper , 3-5 tbsp extra virgin olive oil
- Garnish with the parsley, dill and oregano and serve with extra lemon wedges.2 tbsp chopped dill , 2 tbsp chopped parsley, lemon wedges , 1 tsp dried oregano
Cook the potatoes in the Instant Pot
- Add 1 cup (250ml) water in the pot, place the potatoes in a steamer basket on top and cook for 8 minutes at high pressure. Release the steam manually and remove the basket from the pressure cooker to allow the potatoes to cool down.
Notes
- This salad will last up to 3 days in the fridge. The potatoes will happily absorb the olive oil and lemon juice and become more flavorful.
- You can make this dish in advance for gatherings and barbecues and use up any leftovers for your lunches.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I made this tonight with your souvlaki recipe and it was so good! The whole family loved it!
Omg! This was THE best potato salad I’ve EVER had! I will keep this recipe for ever and ever Amen!
Hi Connie – best comment EVER 🙂
Excellent. I used fresh dill and oregano and substituted balsamic vinegar for lemon juice. I was out of lemons. I can imagine how well the lemon dill and feta would flavor the potatoes. I love the method for making the potatoes. I am the family member known for her semi-done potato salad. Thanks for sharing this recipe!
Simply fabulous! The mixture of herbs and feta make this. We raved about it over dinner and such a relief from the heavy mayonnaise infused recipe. Saved to my favourites.
I tried this recipe but cut my finger slicing the red onion while trying to play the mandolin also as recommended, I wouldn’t advise this it’s dangerous!!!
Hi Frank – you indeed have to be super careful when using a mandolin! I would recommend getting some protective gloves to use it with or just slice the onions with a knife
Made the Greek Potato Salad last night at the end of a hectic week! Looking forward to eating it tonight with lamb or chicken souvlaki 😋
I had yukons,so I roasted those then added the vinaigrette (which I added a little Dijon to) and everything else and it was delicious! Planning on subbing cauliflower or garbanzos next time. Thank you!
I love potato salad and I can’t wait to try this. Thank you for sharing this.
Can you freeze this gorgeous Greek pot salad
Hi Steve – I don’t think it would freeze well! But you can keep leftovers in the fridge for a couple of days or even use them to make breakfast hash 🙂