Made with yogurt, olive oil, lemon juice, zest, and fresh oregano, this Greek potato salad recipe is a light alternative to traditional potato salads.

Greek Potato Salad

Inspired by classic Greek flavors and ingredients, this mayonnaise-free potato salad recipe is a refreshing change of pace from more traditional versions.

For the dressing we used a combination of Greek yogurt, olive oil, lemon juice, lemon zest, and fresh oregano, it has a tangy flavor that works nicely with lighter entrees like grilled chicken and fish.

Two Tips for Making Great Potato Salad

Whether you're making this recipe or a classic mayo-based potato salad, these two tips hold true.

  • You should always use a waxy variety of potato. When talking about potatoes, the term “waxy” refers to thin-skinned varieties like red bliss, new potatoes, and fingerlings. Their lower starch content makes them a good choice for potato salad because they're less likely to break down when mixed with the dressing.
  • For best results, combine your potatoes and dressing while the potatoes are still warm (not hot). The potatoes take on more of the flavors in the dressing when they're chilled together.
Greek Potato Salad

Greek Potato Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Made with yogurt, olive oil, lemon juice, zest, and fresh oregano, this Greek potato salad recipe is a light alternative to traditional potato salads.

Ingredients

  • 1-1/2 lbs waxy potatoes, scrubbed and cut into 1-inch cubes (see notes)
  • 2 teaspoons salt, plus more as needed
  • 1/2 cup plain Greek yogurt (fat free is fine)
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 cup sweet onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • Freshly ground black pepper

Instructions

  1. Place the potatoes in a saucepan, cover with cold water and stir in the salt. Bring the water to a boil and cook until the potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain, rinse once with cold water, drain again and set aside.
  2. Place the yogurt in a large mixing bowl. Add the olive oil, lemon juice, lemon zest, onion and garlic and whisk until smooth. Stir in the oregano, parsley and a few grinds of black pepper, then add the potatoes and toss gently until well combined. Taste and adjust the seasoning as needed.
  3. Chill for several hours to allow the flavors to develop.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 1mg Sodium: 1095mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 6g Sugar: 4g Sugar Alcohols: 0g Protein: 9g
Note: Nutrition information is estimated and may vary from your actual results.