Greek-Style Potato Salad with Feta and Olives

Greek Potato Salad is light, refreshing, and utterly delicious. I may never reach for mayo again! This simple potato salad uses Greek yogurt for a creamy, tangy dressing that’s perfect for a quick lunch or a summer side. Make a little or make a lot—it scales easily.

After teasing this photo for a while, here’s the recipe for my favorite Greek-style potato salad.

Using plain Greek yogurt gives the salad a creamy texture without heavy mayo. It pairs beautifully with tender potatoes, a squeeze of lemon, and a touch of dill for brightness.

This version is intentionally flexible—add diced cucumber, extra bell pepper, or more herbs depending on what you have. Use fresh or dried dill, and season to taste with salt and garlic powder. Treat this as a base and adapt it to your preferences.

Greek Potato Salad

This easy recipe yields 1–2 servings—an ideal side for a light meal—but it’s simple to double or quadruple for guests, picnics, or potlucks. We often make a big batch for summer gatherings; it’s always a crowd-pleaser.

Greek Potato Salad

Light, tangy, and satisfying, this Greek-style potato salad swaps mayo for plain Greek yogurt for a fresher flavor.

Scale it up easily for a party or keep it small for a simple side.

5 from 3 votes

Print Recipe
Pin Recipe
Rate Recipe

Course: Side Dish

Cuisine: Mediterranean

Keyword: Greek Potato Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2 servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

• 3 small/medium golden or red potatoes (cubed)
• ¼ red bell pepper (diced)
• 1–2 Tbsp onion (minced)
• 1–2 Tbsp diced cucumber (optional)
• 2–3 Tbsp plain Greek yogurt
• dried dill, salt, and garlic powder, to taste
• lemon wedge for garnish (optional) or serve in a hollowed bell pepper for presentation

Instructions

• Boil cubed potatoes for about 10–15 minutes, until fork-tender. Drain and let cool slightly.
• In a small bowl, season the Greek yogurt with garlic powder, dried dill, and a pinch of salt. Stir to combine.
• Toss the warm potatoes with the seasoned yogurt until evenly coated. Add diced bell pepper, minced onion, and cucumber if using. Chill briefly and serve cool.

Notes

Nutrition facts are estimates from an online calculator.

Nutrition

Calories: 164kcal,
Carbohydrates: 33g,
Protein: 8g

Did you make this recipe? Leave a comment and rating!

If you try this easy Greek potato salad, I’d love to hear about it. Leave a comment on the post or tag @PEASandCRAYONS on Instagram so I can see your creation—I always enjoy seeing variations and serving ideas!

hungry for more?

• Mexican Kale Salad with Zesty Cilantro Lime Dressing
• Cheesy Vegetarian Loaded Baked Potatoes — READER FAVORITE
• Chipotle Sweet Potato Salad
• Smoky Chipotle Turkey and Sweet Potato Chili (Instant Pot and Stove Top)