This Greek Potato Salad is bursting with flavors from just a few ingredients. It is easy and fast to make and perfect for all summer parties. A lighter take on the classic, no mayo and with a fresh lemon dill vignette style dressing that packs a punch of fresh flavor.
This easy to make Lemon Dill Potato Salad is the perfect summer side dish that can be prepared ahead of time. Great for summer bbq, picnics and potlucks or as a side to any greek gushes like these Baked Greek Zucchini and Quinoa Fritters.
This potato salad is easy to make with just a few ingredients, both gluten-free and vegetarian, but can also easily be made vegan. Just like this Pesto Potato Salad.
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Ingredients
This Greek lemon potato salad is easy to make with just a few ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Potatoes, small new potatoes or baby potatoes, choose a waxy (firm) potato that will hold together when boiled. Either scrub or peel the potatoes and then depending on the size, cut them in half or quartered them. Aim for the same size pieces, so they cook evenly.
- Red onion, ads a wonderful crunch and flavor to this potato salad. Spring onions or shallots are another great option.
- Dill, fresh dill ads a lot of flavor to this salad.
- Feta cheese, it’s salty, creamy and absolutely delicious in this lemon feta potato salad. For a vegan option, use vegan feta cheese alternative.
Dressing
- Olive oil, a good quality extra virgin olive oil tastes great in this dressing.
- Lemon, both the zest and juice for a lovely lemon flavor.
- Garlic, gives this dressing a punch of flavour.
- Honey, to balance out the acid from the lemon juice. For a vegan option, use maple syrup.
- Dijon mustard, just a little adds a lot of flavor.
- Spices, sea salt, black pepper and dried oregano.
See recipe card for quantities.
Instructions
Making this lemon herb potato salad is easy and fast. Follow the step by step photos below. For the full written recipe, see the recipe card at the bottom.
- Step 1: Cook the potatoes and let them steam dry.
- Step 2: In a large bowl, stir together all the ingredients for the lemon dressing.
- Step 3: Add the cooked potatoes and toss to coat them with the dressing.
- Step 4: Add the red onions, chopped dill and feta cheese to the bowl. Toss to combine.
Hint: To avoid a mushy potato salad, boil the potatoes until they are just done and fork tender. Let them sit for about 10 minutes to steam dry and cool down a little. This will help them hold their shape when mixed with the rest of the ingredients.
Also see this Herbed potato salad or this Grilled Potato and Green Bean Salad.
Substitutions and Variations
- Potatoes – This potato salad with lemon and dill uses small, new potatoes. If new potatoes aren’t in season, substitute with another small, waxy (firm) potatoes. Use a potato with a low starch content, so they hold their shape in this potato salad.
- Vegan – To make this a vegan potato salad, use maple syrup in the dressing and a vegan cheese alternative.
- Herbs – Instead of chopped fresh dill, other herbs like basil, parsley or oregano also works well.
- Cheese – Instead of the feta cheese, use grated parmesan cheese or mini mozzarella balls. The cheese can also be left out completely.
- Onion – The sliced red onion ads a nice crunch and flavor to this potato salad. It can also be replaced with pickled red onion, copped spring onions or shallots. If you don’t like onions, just leave them out!
- Greens – Add some of your favourite greens to this cold potato salad, arugula or baby spinach are two good options.
- Veggies – Add more veggies to this salad, some great options are chopped bell pepper, cherry tomatoes, artichokes, olives or your favourite veggies.
- Beens – Add some protein by stirring in canned beans of choice. Some good options are chickpeas, while beans or lentils.
- Spicy – For a hint of spice to this potato salad, top with some red chill flakes to taste.
Another great salad to try is this Lemon orzo salad with feta or this Quinoa and lentil salad.
Storage
Store this lemon potato salad in an airtight container in the fridge. It will keep fresh for 3-4 days. It is great for meal prep or can be made ahead for all parties or potlucks.
This salad does not freeze well so I don’t recommend that.
Top Tip
Pick the right type of potato! Use a waxy (firm) potato, that will hold together when boiled. Small new potatoes are great when in season, but red potatoes work well as well. Pick a smaller sized potato a low starch content, this will prevent them from getting mushy and falling apart. Choose a potato recommended for roasting, boiling, and potato salads for the best result.
What to serve with this Greek potato salad:
This potato salad is a great side for all summer meals, bbq, picnics and potlucks. Some of my favourite things to serve alongside:
- Grilled veggies – like this Grilled Zucchini with Feta Cheese or this Grilled Corn Salad.
- Greek style dishes – Baked Greek Zucchini and Quinoa Fritters or these Roasted Greek Potatoes with Lemon Tzatziki.
- Pasta Salads – Pesto Tortellini Pasta Salad, Sun dried tomato pasta salad or this Lemon orzo salad with feta.
- Dips and sauces – Lemon Dill Hummus, Pesto Hummus, or this Cashew and Sun-Dried Tomato Spread.
- Bread – try one of these easy to make recipes: No knead olive bread, Red Wine Bread or this No Knead Whole Wheat Bread.
Also see some more potato and salad recipes below.
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This Greek Potato Salad is bursting with flavors from just a few ingredients. It is easy and fast to make and perfect for all summer parties. A lighter take on the classic, no mayo and with a fresh lemon dill vignette style dressing that packs a punch of fresh flavor.
- 2 pounds small new potatoes, or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ½ red onion, sliced
- ½ cup fresh dill, chopped
- ½ cup feta cheese, crumbled
- ¼ cup good quality olive oil
- 1 large lemon, juiced
- 1 teaspoon dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove of garlic, minced
- 1 teaspoons dried oregano
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
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Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
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Drain the potatoes and let them steam dry, uncovered, for about 5-10 minutes.
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While the potatoes are cooking stir together all the ingredients for the dressing in a large serving bowl.
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Add the warm potatoes to the serving bowl with the dressing. Gently toss to coat the potatoes with the dressing. Taste and add more salt and black pepper to taste.
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Top the potatoes with the with the sliced onions, fresh dill, sun dried tomatoes and feta cheese. Lightly toss to combine. Serve at room temperature.
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