Greek-inspired potato salad

A delicious, nutritious and satisfying dish!

Greek salads are one of my go-to’s for summer entertaining as they are so fresh and flavourful, plus they’re super simple to prepare. I usually prep all the ingredients in advance, then assemble right before serving so the vegetables stay crisp. I find they’re a great sidekick for grilled chicken, pork or fish but also enjoyable on their own. Swapping out the lettuce for potatoes might be a little unconventional, but I like how hearty and satisfying this version is, while still being gluten-free and great for vegetarians (vegans too, if you use a non-dairy cheese). If you enjoy this recipe, you might also like my Greek salad with freekeh.


  • 1 pound (454 g) small potatoes
  • 1 teaspoon (6 g) kosher salt
  • 1/3 cup (17 g) thinly sliced red onion
  • 1 tablespoon (15 mL) white vinegar
  • 1 cup (200 g) halved grape or cherry tomatoes
  • 1 cup (150 g) chopped green or red pepper
  • 1 cup (135 g) chopped cucumber
  • 1/2 cup (90 g) pitted Kalamata olives
  • 3 tablespoons (45 mL) red wine vinegar
  • 2 tablespoons (30 mL) fresh lemon juice
  • Pinch each salt and pepper
  • 1/2 teaspoon (1 g) dried oregano
  • 5 tablespoons (75 mL) olive oil
  • 1/2 cup (100 g) crumbled feta (or vegan substitute)
  • Tzatziki, to serve (optional but delicious)


  • Quarter small potatoes (or cut larger one into 3/4 inch (2 cm) cubes. Place in a pot and cover with cold water. Add salt; cover and bring to a boil. Reduce heat to medium and cook until potatoes are just tender, about 10 minutes. Drain immediately when done and set aside.
  • While potatoes are cooking, put red onion in a bowl and cover with ice water and 1 tablespoon (15 mL) white vinegar and let soak 10 minutes, then drain. This will make the raw onions much milder and more pleasant-tasting.
  • Also while potatoes cook, chop vegetables and crumble feta; set aside.
  • Make dressing by combining vinegar, lemon, salt, pepper and oregano in a small jar with a tight lid. Cover and shake. Add olive oil and shake again.
  • To assemble salad, place cooked potatoes in the bottom of a broad salad bowl. Drizzle with half the dressing and toss to combine. The dressed potatoes can sit at room temperature for up to 2 hours before you finish assembling the salad.
  • To complete, put the prepared vegetables and olives on top of the potatoes and drizzle with remaining dressing.
  • Toss gently to combine then sprinkle feta over top and serve tzatziki on the side, if using.

Serves 4; recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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