Greek Potato Salad – The Ultimate Potato Salad

Simplicity really is key in most Greek dishes. The original Greek potato salad is simple and full of healthy ingredients. For me it is the ultimate potato salad because none of the other ingredients overwhelm the potato, instead they enhance it. While most potato salads contain mayonnaise or bacon or other heavy ingredients, this one does not. Basically it contains olive oil, lemon, oregano and onion. These 4 ingredients are all sources of antioxidants.

A Healthy Potato Salad

Olive oil obviously is healthy due to its good fats and polyphenols, oregano is considered a super-herb; researchers from the U.S. Department of Agriculture compared the antioxidant activity of 39 commonly used herbs and observed that oregano had 3 to 20 times higher antioxidant activity than the other herbs studied. Lemon, one of the most popular condiments in Greece, is an excellent source of vitamin C which is also a potent antioxidant. And the onions which really give the potatoes a kick, contain several antioxidants, one of them being quercetin which is well absorbed from the onions and can protect from several chronic diseases.

This is also a good potato salad for picnics because it does not contain dairy or eggs making it picnic-friendly in terms of food safety as it does need to be immediately refrigerated.

Greek Potato Salad-The Ultimate Potato Salad

greek potato salad
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
A popular Greek recipe: a healthy potato salad made with olive oil and herbs. No mayo and no eggs
Course: Side Dish
Cuisine: Greek, Mediterranean, Vegan
Keyword: Olive Oil, Potato, Salad
Servings: 6
Author: Elena Paravantes RDN
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  • 2 pounds potatoes (1 kg)
  • 1/3-1/2 cup olive oil
  • 1/2 small onion-chopped
  • 1-2 tablespoons oregano
  • 2 tablespoons lemon juice or vinegar


  • Wash potatoes and boil for about 45 minutes, until pierced easily with a fork.
  • Once potatoes are boiled run through cold water and peel.
  • Cut potatoes in your preferred shape and place in a bowl.
  • Mix the olive oil with the lemon juice (or vinegar) and add to the potatoes (make sure the potatoes are warm so that they will absorb the olive oil well, this makes a good salad) and mix gently.
  • Add the onion and oregano (rubbing it between your fingers to release the aroma) and blend.
  • Add salt to taste.
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Greek Potato salad

Photos by Elena Paravantes © All Rights Reserved


  • Reply Rachel January 13, 2021 at 6:09 pm

    This looks fabulous and I’m going to make it. The simplicity of ingredients really appeals to me. What type of potato do you recommend?5 stars

  • Reply Thea July 3, 2019 at 11:26 am

    Is this potato salad to be served cold or warm please? Thanks

  • Reply Katherine Dietz May 24, 2019 at 2:30 pm

    If I use red potatoes do I still boil them for 45 minutes and how much dried oregano do I use a Tbsp?
    Thanks so much

    • Reply Ange November 5, 2019 at 9:44 pm

      Actually you don’t even need to boil it.
      Tbsp is stated but you can use as much oregano as you like. I normally use half a cup but gradually as I go l. I use it
      If you just peel the patatoes and then cut them into 4ths you’ll still get the same affect as stated above.

  • Reply Suzie Thiesing May 19, 2019 at 3:10 pm

    can this recipe be refrigerated when there are left overs?

  • Reply DemetriAZ October 24, 2013 at 2:37 am

    Yiayia would always make this w/ celery leaves and vinegar in the dressing as well, great stuff

  • Reply doris makris September 24, 2013 at 12:39 pm

    Love to make this type of potato salad.Its so easy and jet so tasty.

    • Reply Elena Paravantes RDN October 12, 2013 at 12:35 pm

      Thanks Doris!

    • Reply DemetriAZ October 24, 2013 at 2:32 am

      Doris – are you or your family from Agios Floros by chance?

  • Reply Kim N July 12, 2013 at 9:18 pm

    Are you using dried oregano or fresh?

    • Reply Elena Paravantes RDN July 13, 2013 at 2:05 pm

      Hi Kim,
      I use dried oregano, the majority of Greek recipes use dried oregano as well.

  • Reply James McCafferty July 4, 2013 at 3:51 pm

    I’m interested to know what kind of potatoes you use – and why you need to boil them for 45 minutes to get them soft?

    • Reply Elena Paravantes RDN July 4, 2013 at 4:03 pm

      Hi James, I have used different types, but generally for a Greek potato salad, the potato needs to be very soft, which is why you want to boil it enough, (almost mushy). Smaller potatoes will obviously slightly less time.

      • Reply James McCafferty July 10, 2013 at 2:30 pm

        Thank you Elena – I will be sure to give it a try.

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