When time is short but you still want a wholesome, flavorful meal, this Quick and Easy Greek Potato Salad is your go-to recipe. Bursting with Mediterranean flavors, this salad combines tender baby potatoes with tangy lemon, savory feta, and briny Kalamata olives, all dressed in a simple yet zesty olive oil vinaigrette. It’s the perfect dish for a busy weeknight, whether as a side or a light main course. Ready in just 30 minutes and packed with fresh, healthy ingredients, this salad is both satisfying and nutritious.

Tips for Success:

• Choose the Right Potatoes: Baby potatoes or fingerlings work best for this salad as they hold their shape and have a naturally buttery texture.
• Make Ahead: You can prepare the salad up to a day in advance. Just store it in the refrigerator and let it come to room temperature before serving.
• Add Protein: For a more substantial meal, add grilled chicken, shrimp, or even chickpeas.

Why You’ll Love Greek Potato Salad:

• Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
• Healthy: Packed with fresh ingredients and heart-healthy olive oil.
• Versatile: Enjoy it as a main dish or a side with grilled meats or seafood.
• Bursting with Flavor: The combination of lemon, feta, and Kalamata olives gives it a classic Greek flair that’s hard to resist.

This Quick and Easy Greek Potato Salad is sure to become a weeknight favorite in your home. It’s satisfying, light, and full of the vibrant flavors of the Mediterranean, making it an ideal dish for any time of the year. Enjoy!

greek salad calories

Calories:

• Approximately 220 calories per serving (based on 4 servings)

Greek Potato Salad recipe :

Quick and Easy Greek Potato Salad for Busy Weeknights

If you’re craving a flavorful, refreshing dish that’s quick to prepare after a long day, this Greek Potato Salad is just what you need. It’s light, zesty, and perfect for those busy weeknights when you want something healthy and delicious without spending too much time in the kitchen.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 4

Calories 220 kcal

Ingredients

  

• 1.5 lbs 700g baby potatoes – halved or quartered, depending on size
• 1/4 cup extra virgin olive oil
• Juice of 1 large lemon
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard optional, for a bit of extra tang
• 1 clove garlic minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 cup red onion thinly sliced
• 1/2 cup cherry tomatoes halved
• 1/3 cup Kalamata olives pitted and halved
• 1/4 cup feta cheese crumbled
• Salt and pepper to taste
• Fresh parsley or dill chopped, for garnish

Instructions

 

Cook the Potatoes

• Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook them until they are tender when pierced with a fork, about 12-15 minutes.
• Drain the potatoes and allow them to cool slightly.

Prepare the Dressing

• While the potatoes are cooking, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard (if using), minced garlic, oregano, and thyme in a small bowl. Season with salt and pepper to taste.

Assemble the Salad

• In a large mixing bowl, combine the cooked potatoes, red onion, cherry tomatoes, and Kalamata olives. Pour the dressing over the top and gently toss everything together to ensure the potatoes are well coated.
• Add the crumbled feta cheese and gently mix it in.

Garnish and Serve

• Transfer the potato salad to a serving dish, and garnish with fresh parsley or dill for a pop of color and added freshness.
• This salad can be served warm or at room temperature, making it versatile for any weeknight dinner.

Notes

Calories:

• Approximately 220 calories per serving (based on 4 servings)

Keyword Busy Weeknights, Greek Potato Salad

other lunch salads

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