Easy Greek Potato Salad Recipe

4.23 from 9 votes

This Greek Potato Salad has perfectly tender chunks of potato with a kick of red wine vinegar with fresh Greek herbs like oregano and dill for a flavor that is out-of-this-world! It's the perfect side dish with all kinds of grilled or roasted meats and veggies.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 421kcal

Author: Amy Nash

Ingredients

3 pounds red potatoes
1 Tablespoon table salt or sea salt (for boiling the potatoes)
¼ cup red wine vinegar (up to ½ cup)
1 cup mayonnaise
½ cup chopped green onions
¼ cup chopped fresh parsley
¼ cup chopped fresh dill or 1 Tablespoon dried dill
1 teaspoon coarse kosher salt or more, as needed
1 ½ teaspoon dried oregano or 1 ½ Tablespoons fresh oregano
½ teaspoon garlic powder or 2 cloves garlic, minced

Instructions

Add potatoes to a large pot of cold water along with 1 Tablespoon of table salt or sea salt. Bring to a boil over medium-high heat and cook for 15-20 minutes until fork tender.
Remove potatoes from the heat and drain well. Let the potatoes cool enough that they can be easily handled, then cut them in quarters or halves depending on how large they are. You want decent sized chunks so you don't end up with mashed potatoes.
Transfer the potato chunks to a large bowl and drizzle with vinegar. Add mayonnaise, green onions, parsley, dill, salt, oregano, and garlic powder. Toss well to combine until the potatoes are evenly coated, then taste and adjust salt as needed.

Notes

Optional: If you want a no-mayo potato salad, simply omit the mayo altogether and dress with ½ cup olive oil.
Substitution: Replace green onions with thinly sliced red onion for more kick to the potato salad.

Nutrition