Greek Potato Salad

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Filled with lemon-roasted potatoes, plump cherry tomatoes, capers, onions, and feta cheese all tossed together with oil and herbs, Greek Potato Salad makes a flavor-packed side dish for any occasion. Serve it at a backyard BBQ, potluck, or picnic, or enjoy it as a fun side dish for dinner any day of the week!

Greek Potatoes

You could say I'm a fan of potato salad recipes: I have more than a few up my sleeve. Living in Florida, potato salad has always been a constant for BBQ parties and picnics. In my opinion, you just can't have a picnic or a BBQ without a potato salad!

Honestly, though, when it comes to this Mediterranean potato salad, I'm not waiting for a party as an excuse to make it! These Greek potatoes are beyond tasty: roasted with herbs and lemon juice, then tossed in a bowl with sweet tomatoes, feta, capers, onions, and an olive oil dressing... seriously, what could be better?

My kids have always loved this recipe, too, even when they were younger. Serve it as a side dish for roasted chicken, beef kebabs, or a Mediterranean-inspired burger, and I guarantee it will be a hit with everyone at the table.

You might even find this Greek potato salad recipe is gone before the rest of the meal!

Mediterranean Potato Salad Ingredients

• Potatoes, cut into quarters
• Lemon juice
• Lemon, cut into quarters
• Extra virgin olive oil, divided
• Fresh parsley, divided
• Sea salt
• Ground black pepper
• Red onion, thinly sliced
• Cherry tomatoes, halved
• Feta cheese
• Chives
• Garlic clove, minced
• Capers

Potatoes for Potato Salad

Waxy, smooth potatoes such as red potatoes, Yukon Gold, new potatoes, and fingerling potatoes work best for potato salads. Rougher, starchier potatoes such as russet do not work as well. Although I use red potatoes for this recipe, you can use any of the smooth potatoes listed here.

How to Make Greek Potato Salad

1. Heat oven to 400°F. On a baking tray lined with parchment paper or foil (optional), toss potatoes with lemon juice, quartered lemon, olive oil, parsley, salt, and pepper.
   
2. Roast for 30 minutes, tossing the mixture 1-2 times while roasting.
   
3. While the potatoes cook, add onion, tomato, feta, chives, parsley, garlic, capers, and the remaining olive oil to a salad bowl.
4. Remove the potatoes from the oven and let them cool 5-10 minutes. Add to the bowl with the other ingredients and toss together.
   
5. Serve, and enjoy!

Greek Lemon Potatoes Tips

• Greek potato salad can be served warmed, or chilled.
• For additional add-ins, try olives or cucumbers.
• You can use red onion or shallot.
• I recommend using fresh lemon juice only.
• Lining the baking sheet will make cleanup easier.
• This salad will not do well reheated; if serving leftovers, serve them chilled.

Greek Roasted Potatoes FAQ

Potato Salads

• See all of my Easy Potato Salad Recipes, including Spanish Potato Salad
• Also try my Cucumber Tomato Feta Salad, Mediterranean Couscous Salad and Mediterranean Bean Salad!
• This makes one of the best Sides for Burgers!

If you enjoyed the recipe, leave a comment and a rating below!

Greek Potato Salad

Isabel Laessig

Greek potato salad is a flavorful side made with lemon-roasted potatoes, cherry tomatoes, capers, onions, and feta. Perfect for a picnic!

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American, Greek-inspired

Servings 4 servings

Calories 242 kcal

Equipment

• Baking sheet

Ingredients

  

1x2x3x

• 1 lb potatoes cut in quarters
• ¼ cup lemon juice
• 1 lemon quartered
• 3 tablespoons extra virgin olive oil divided
• 2 tablespoons fresh parsley divided
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 medium red onion thinly sliced; or shallot
• 8.81 oz cherry tomato halved
• ¼ cup crumbled feta cheese
• ½ tablespoon chives
• 1 garlic clove minced
• 2 tablespoons capers

Instructions

 

• Heat oven to 400°F. On a baking tray lined with parchment paper or foil (optional), toss potatoes with lemon juice, quartered lemon, olive oil, parsley, salt, and pepper.
  1 lb potatoes, ¼ cup lemon juice, 1 lemon, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh parsley, ½ teaspoon sea salt, ½ teaspoon ground black pepper
  
• Roast for 30 minutes, tossing the mixture 1-2 times while roasting.
  
• While the potatoes cook, add onion, tomato, feta, chives, parsley, garlic, capers, and the remaining olive oil to a salad bowl.
  1 medium red onion, 8.81 oz cherry tomato, ¼ cup crumbled feta cheese, ½ tablespoon chives, 1 garlic clove, 2 tablespoons capers
  
• Remove the potatoes from the oven and let them cool 5-10 minutes. Add to the bowl with the other ingredients and toss together. Serve, and enjoy!
  

Notes

• Greek potato salad can be served warmed, or chilled.
• For additional add-ins, try olives or cucumbers.
• You can use red onion or shallot.
• I recommend using fresh lemon juice only.
• Lining the baking sheet will make cleanup easier.
• This salad will not do well reheated; if serving leftovers, serve them chilled.

Nutrition

Serving: 1servingCalories: 242kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 525mgPotassium: 733mgFiber: 4gSugar: 5gVitamin A: 546IUVitamin C: 62mgCalcium: 88mgIron: 2mg

Keyword Greek Lemon Potatoes, Greek Potato Salad, Greek Potatoes, Mediterranean Potato Salad

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