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wooden spoon in a white bowl of greek potato salad up close

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 9 votes
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Greek-inspired
Servings 4 servings
Calories 242 kcal

Equipment

Ingredients
  

  • 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
    potatoes and lemon wedges on a baking sheet ready to roast
  • Roast for 30 minutes, tossing the mixture 1-2 times while roasting.
    potatoes and lemon wedges roasted on a baking sheet
  • 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
    greek potato salad unmixed in a bowl
  • 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!
    white bowl of greek potato salad next to a wooden spoon, herbs, lemon and shallots

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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