Delicious Greek potato salad with fresh ingredients and vibrant colors

Greek Potato Salad Quick Simple Flavorful

8 janvier 2026 par Chef Hanna Zest

Introduction

This Greek potato salad is built for busy cooks who want big Mediterranean flavor without fuss. It uses pantry-friendly ingredients and a hands-off boil for potatoes so you can multitask. If you enjoy quick one-pan meals, try our exquisite Greek lemon chicken and potatoes for another fast weeknight option. Ready in about 30 minutes with minimal cleanup, it’s perfect for packed lunches or easy family dinners.

Why This Recipe Works

This recipe keeps things simple and efficient by focusing on a short ingredient list and straightforward techniques. Boiling potatoes until just tender means they stay fluffy but hold their shape when tossed. Kalamata olives and feta bring salty, savory notes so you can skip complicated seasoning. A quick vinaigrette of olive oil, red wine vinegar, and oregano brightens everything in seconds. The salad can be served warm or chilled, which makes it flexible for last-minute plans. Overall it’s fast to assemble, forgiving to ingredients, and scalable for larger gatherings.

Flavor and Texture

The combination of creamy potato chunks with briny Kalamata olives creates a satisfying contrast in every bite. Crumbled feta adds tang and creaminess that pairs perfectly with the sharpness of red onion. The vinaigrette is light so the olive and cheese flavors stand out without being greasy. Fresh oregano gives an herbal lift that keeps the salad from tasting flat. Texturally, you get soft potato, crisp onion, and chewy olive pieces—each forkful stays interesting.

Ingredients

– 4 large potatoes
– 1 cup Kalamata olives, pitted and halved
– 1 cup feta cheese, crumbled
– 1/4 cup red onion, diced
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon fresh oregano, chopped
– Salt and pepper to taste

Step by Step Instructions

1. Boil the potatoes in salted water until tender. Drain and let cool.
2. Cut the potatoes into bite-sized pieces.
3. In a large bowl, combine the potatoes, Kalamata olives, feta cheese, and red onion.
4. In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the vinaigrette.
5. Pour the vinaigrette over the salad and gently toss to combine.
6. Serve chilled or at room temperature.

Quick Tips and Shortcuts

Use small potatoes or cut large potatoes into chunks before boiling to shave off cooking time. Save time peeling by leaving skins on for texture and nutrients if you prefer. Crumble feta with your hands straight into the bowl to avoid extra dishes. For an even faster version, use jarred pitted Kalamata olives and pre-chopped red onion from the produce aisle. If you want a heartier plate, serve alongside our best Greek chicken bowls for fast easy weeknight meals for a ready-made protein pairing.

Storage and Meal Prep

Store the salad in an airtight container in the refrigerator for up to three days for best texture. Keep the vinaigrette separate if you plan to make it more than a day ahead to prevent potatoes from soaking up too much dressing. For meal prep, portion into single-serve containers and add a sprinkle of fresh oregano before serving. Let chilled salad sit at room temperature for 10 minutes before eating if it feels too stiff from the fridge.

Short Closing Note

This Greek potato salad is a fast, flexible side that travels well and plays nicely with many mains. Keep the recipe handy for quick summer lunches, potlucks, or simple weeknight dinners.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.