Easy Greek Potato Salad Recipe with Green Beans
We love this Greek potato salad recipe! Not only is this healthy potato salad made with just a few simple ingredients (and some easy shortcuts!), but it’s also loaded with flavor, making it a great side dish for so many meals and absolutely perfect for picnics or summer meals. Serve with grilled chicken drumsticks or Greek grilled chicken and some air fryer pita chips.
Our good family friend Georgene has made this recipe for Greek potato salad for SO many years and now, it’s a staple at our house, too! (Along with other summer staples like napa cabbage slaw, black bean quinoa salad, arugula watermelon feta salad, creamy cucumber salad, and quinoa arugula salad.)
Estimated reading time: 7 minutes
What You’ll Love About Greek Potato Salad Recipe
- Delicious and nutritious
- Loaded with flavor
- Made with just 5 ingredients
- Just 10 minutes prep time
- 25 minutes total time
- Versatile side that goes with so many meals
Ingredients
- Potatoes – I like using baby red potatoes, but you can use any baby potatoes.
- Caesar dressing – Ok, we’re using a major shortcut with this bottled dressing (honestly one of my faves and this isn’t sponsored!) – but the Newman’s Own Caesar dressing is just perfection in this salad. Many potato salads are made with mayonnaise, but it’s not necessary in this recipe.
- Green beans – You know I love haricot verts, so they are my go-to, but regular green beans will work just as well!
- Feta cheese – Use block feta over crumbles – there is so much more flavor! If you can’t find block feta (it’s sold in brine) you can use crumbles in a pinch.
- Olives – Kalamata olives are highly recommended as they go well with the Greek flavors, but you could use black olives if you want a milder option.
How to Make Greek Potato Salad
This is an overview on how to make Greek potato salad, the detailed instructions can be found below in the recipe card.
TIP: Make sure you don’t overcook the green beans as we want them to have some crispness! Toss in an ice bath after cooking to prevent them from cooking further.
NOTE: 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.
FAQs
Is potato salad healthy?
While I don’t categorize foods as healthy or not (It’s the Intuitive Eating Counselor in me), this easy Greek potato salad is made with vegetables, fats, and plenty of flavor – which means it’s healthy in nourishment and enjoyment in my book.
How many calories in potato salad?
The calories in potato salad will vary, depending what’s in each recipe, but this Mediterranean potato salad has approximately 268 calories per serving. (Calories are always an estimate.)
Is potato salad gluten-free?
It will vary recipe to recipe, but this is a gluten-free potato salad. Check your salad dressing to be sure.
How long is potato salad good for?
Potato salad will last for a few days in the refrigerator.
Storage Instructions
Store the potato and green bean salad in an airtight container in the refrigerator for 2-3 days.
Can potato salad be frozen?
You can technically freeze potato salad, and since this is a no mayo potato salad you don’t have to worry about the mayo breaking or changing texture, but the vegetables and cheese will still change texture a bit, so I don’t recommend it.
How to prep ahead
You can make this whole salad a day in advance. You may need to drizzle with a little extra dressing before serving.
What to Serve with Greek Potato Salad
Need a main dish to go along with your Greek style potato salad? I’ve got some ideas!
More Easy Side Dish Recipes
If you like this green bean potato salad, you might like some of these other easy side dishes:
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Greek Potato Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side
- Cuisine: Mediterranean
Description
This flavorful Greek potato salad recipe is loaded with flavor thanks to punchy feta cheese, kalamata olives and a shortcut dressing. YUM!
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 about 10-15 minutes, or until tender. Drain water from pan. Pour 1/2 cup dressing over hot potatoes and stir so all potatoes are coated with dressing. Set aside and let cool.
- Steam green beans until tender-crisp. Cut into 2 inch pieces. Let cool and add to potato bowl.
- Add feta cheese and kalamata olives to potatoes and green beans.
- Pour remaining dressing (1/4 cup) over remaining ingredients and toss together.
Notes
- Many bagged green beans have steaming instructions listed so you can steam them right in the bag. I typically don’t do the full amount of time, as I want them to be tender-crisp, not mushy. Err on the side of undercooking.
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!