Easy Greek Potato Salad
If mayo-based potato salad has never really been your thing, this Greek potato salad is about to become your new go-to. Baby red potatoes get tossed with a Caesar vinaigrette shortcut, crisp green beans, briny kalamata olives, and creamy block feta – it’s bright, bold, and loaded with Mediterranean flavor. It’s naturally gluten-free, comes together in just 25 minutes, and is perfect for summer BBQs, picnics, and potlucks all season long.
🥗 A Family Staple for Decades
This salad has been showing up at our summer tables for as long as I can remember – and it’s just one of those recipes that never gets old.
With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. It’s…
🍋 Mayo-free: A Caesar vinaigrette keeps it light and tangy – no heavy, creamy dressing here.
🧀 Bold & briny: Kalamata olives and block feta pack serious Mediterranean flavor into every single bite.
⏰ Ready in 25 minutes: Boil, steam, toss, and you’re done – simple enough for a busy weeknight side.
❄️ Make-ahead friendly: It actually gets better as it sits, making it ideal for potlucks, BBQs, and picnics.
🌿 Naturally gluten-free: No swaps or substitutions needed – everyone at the table can enjoy.
If you love bright, Mediterranean-inspired sides, you’ll also want to try the Greek orzo salad for another easy no-fuss option, or the Mediterranean tortellini salad if you want something a little heartier. And for a crunchy, refreshing companion to anything off the grill, the napa cabbage slaw never disappoints.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this feta potato salad to the table: baby red potatoes (any baby variety with thin skin works – Yukon golds are great too), Newman’s Own Caesar dressing (a reliable shortcut that works beautifully here), green beans (haricot verts are wonderful if you can find them), block feta cheese diced into small cubes (block feta rather than crumbles for the best flavor), and kalamata olives sliced in half.
Emily’s Tips & Tricks
- Pro tip: Toss the warm potatoes with the dressing right after draining — don’t wait for them to cool. Hot potatoes absorb dressing like a sponge, and this is what gives the salad that deeply seasoned flavor all the way through rather than just on the surface.
- Shortcuts: Many bagged green beans have steaming instructions right on the package so you can steam them in the bag — no pot needed. Keep cooking time on the shorter side so they stay tender-crisp, not mushy, and toss them in an ice bath right after to stop the cooking.
- Additions: Grilled chicken, shrimp, or a can of chickpeas would turn this side into a full, satisfying meal – especially nice for a summer lunch.
Greek Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side
- Cuisine: Mediterranean
Description
This easy Greek potato salad skips the mayo and loads up on feta, kalamata olives, and green beans with a tangy vinaigrette. Ready in 25 minutes!
Ingredients
- 1 lb. baby red potatoes (or use whatever baby variety you would like)
- 3/4 cup Newman’s Own Caesar Salad Dressing
- 6 oz. green beans
- 2 oz. block feta cheese, diced into small cubes
- 4 oz. kalamata olives, sliced in half
Instructions
- In a large pot, boil potatoes in salted water for 10-15 minutes, or until fork tender. Drain and immediately pour 1/2 cup dressing over the hot potatoes, stirring to coat. Set aside and let cool.
- Steam green beans until tender-crisp, then cut into 2-inch pieces. Let cool and add to the potato bowl.
- Add feta and kalamata olives to the bowl.
- Drizzle the remaining 1/4 cup dressing over everything and toss to combine.
Notes
Storage: Store in an airtight container in the refrigerator for 2-3 days. Add a drizzle of extra dressing before serving if it seems dry after sitting.
Homemade dressing: If you prefer to make your own dressing, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar (or fresh lemon juice), 1 tablespoon dijon mustard or honey, 1-2 tablespoons minced red onion, 1-2 teaspoons dried oregano, 1 teaspoon sea salt, and black pepper to taste.
Prep ahead: This salad can be made up to a day in advance, which makes it great for entertaining. Just hold back a little extra dressing to refresh it before serving.
Serve with: This is a summer staple alongside anything off the grill – grilled chicken drumsticks, grilled chicken thighs, or shrimp kabobs are all perfect pairings.
Serving Suggestions
This is a summer salad at our house, so we’re almost always serving it alongside something grilled. It’s especially good next to shrimp kabobs, grilled chicken drumsticks, grilled chicken thighs, or turkey burger sliders – any of them make for a perfect summer meal.
FAQs
You can! Serving it warm right after assembling is actually a nice option, especially if you prefer a more traditional potato salad texture. The flavors won’t be quite as developed as they are after chilling, so if you go the warm route, taste and adjust the dressing before serving.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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i know this is a favorite of many – kathy p, dan and me, and now one of the newest fans is morgan!
i know this is a favorite of many – kathy p, dan and me, and now one of the newest fans is morgan!
The recipe seems really great for dinner. Those salad pictures are really inspiring.
The recipe seems really great for dinner. Those salad pictures are really inspiring.
I’m with you, I usually don’t care for potatoes unless they are sweet potatoes. This looks fabulous!
I’m with you, I usually don’t care for potatoes unless they are sweet potatoes. This looks fabulous!
That looks absolutely phenomenal. I love potatoes, but potato salad freaks me out because of the mayo. This sounds like a really great alternative, though, and so summery!
That looks absolutely phenomenal. I love potatoes, but potato salad freaks me out because of the mayo. This sounds like a really great alternative, though, and so summery!
This looks incredibly tasty! I wonder if it would taste equally tasty as a warm potato salad. Hmmm… thanks for sharing this recipe!
This looks incredibly tasty! I wonder if it would taste equally tasty as a warm potato salad. Hmmm… thanks for sharing this recipe!
feta and olives are a magical combination!
feta and olives are a magical combination!
I love Newman’s Ceasar dressing! But I’ve never used it for potato salad (usually I marinate veggies in it and then grill them – amazing). This sounds SO good.
What a great marinade idea!
I love Newman’s Ceasar dressing! But I’ve never used it for potato salad (usually I marinate veggies in it and then grill them – amazing). This sounds SO good.
What a great marinade idea!
yummy! i bet these would be insane with some greek lemon potatoes too!
What are greek lemon potatoes?!?! I’ve never heard of them!
yummy! i bet these would be insane with some greek lemon potatoes too!
What are greek lemon potatoes?!?! I’ve never heard of them!
Hate to point this out but your packaged Caesar salad dressing is likely just as bad for you as mayo, if not worse.
Yes, definitely in terms of calories, fat, etc.
I have no issue with mayo, just don’t care for it, or really care for most potato salads actually!
Have you every looked into authentic German/Austrian/Eastern block potato salads? Usually built on a thickish vinaigrette, waxy potatoes and plenty of added veg.
No, but that sounds wonderful, I’ll have to look into it! Thanks for sharing!