Skip to content

Greek Potato Salad

    This Greek-inspired potato salad is bursting with fresh flavors and full of juicy tomatoes, creamy feta and plump Kalamata olives.


    Even though fall is right around the corner, it still very much feels like summer here in Michigan. Tomatoes are still being harvested, my herbs are exploding and the temps are still up in the 80’s. As much as I’m ready to move on to #PumpkinAllTheThings, I just can’t quite quit summer just yet.


    Since we are still grilling on a regular basis, I recently came up with a fresh and flavorful potato salad bursting with Greek flavors. Fresh dill, creamy feta, juicy Kalamata olives and toasted pine nuts are tossed together with my favorite Little Potato Company creamers.


    For this recipe, any variety works really! You could use the beautiful Blushing Belle variety pictured above or the Terrific Trio Blue Potatoes I used for this fast and easy Greek Potato Salad recipe.


    For added crunch and texture, I like to sprinkle with toasted pine nuts before serving but those are optional if you don’t have them on hand! Toasted almonds would work well too.

    Your fork is waiting.

    greek potato salad a fresh and easy side dish recipe

    Greek Potato Salad

    Rate It!
    This Greek-inspired potato salad is bursting with fresh flavors and full of juicy tomatoes, creamy feta and plump Kalamata olives.
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 6


    • 12 Blushing Belle potatoes – halved (or other Little Potato Company creamer variety)
    • 2 cups cherry tomatoes (halved)
    • 1 cup minced red onion
    • 8 ounces crumbled feta cheese
    • 15 pitted kalamata olives
    • ¼ cup lemon juice
    • 2 tablespoons extra virgin olive oil
    • ¼ cup minced fresh dill
    • ¼ cup minced parsley
    • salt and pepper to taste
    • 2 tablespoons toasted pine nuts (optional garnish)


    • Place halved potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender; strain and let cool slightly.
    • While potatoes are cooking, combine the tomatoes, red onion, feta and olives in a large bowl. Add in the cooked potatoes and all remaining ingredients.
    • Toss well and season with salt and pepper to taste before serving.


    Calories: 204kcalCarbohydrates: 16gProtein: 8.6gFat: 12.1gSaturated Fat: 4.1gPolyunsaturated Fat: 8gTrans Fat: 0gCholesterol: 13mgSodium: 596mgFiber: 2.1gSugar: 4.4g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    For more satisfying side dish recipes, check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Your feedback is important to us. Rate what you thought of this.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.