Inspired by classic Greek ingredients, with bright and fresh flavours, Greek Potato Salad is a great alternative to regular home style potato salad. Complete with feta, lemon, dill and pine nuts – who could resist!?

Most of the potato salads that I prepare at home are creamy. But, every once in a while, I have a craving for lemon juice and oil-based potato salad. I couldn’t think of a better potato salad to prepare with those two ingredients than this Greek Potato Salad.
So, what makes a potato salad Greek anyway? In essence, it’s the ingredients in this potato salad that are commonly used in Greek cuisine. There’s the lemon juice, the red onions, the feta cheese, and the dill. Greek cooking often uses olive oil and oregano as well.
The only ingredient that is very common to Greek-style cooking that you won’t find in this potato salad is olives. I hate olives. Actually, I don’t think hate is a strong enough word to describe how much I truly despise them. Ask John.e how much I hate them. He may tell you a story about that time he went out to pick up a pizza for dinner.
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ARE YOU READY FOR STORY TIME?
Picture it. Kitchener, Ontario. 2017. We were visiting with my dad for the weekend and decided to run out to pick up a couple of pizzas rather than bother ourselves with preparing a home-cooked meal. John.e and my dad go out and come home with two large pizzas. I was starving! And they had gotten the pizza from one of my favourite pizza places in the Kitchener area – Gino’s.
The pizza boxes were placed in the middle of the dining room table. With my ice-cold glass of Diet Coke in hand, I lifted the lid on the first box and saw a pizza with black olives. No big deal. Both John.e and my dad like black olives. Next, I lifted the lid on the second pizza. More black olives. That’s when the fight began.
I couldn’t believe that after being in a relationship with John.e for six or so years at that point, he would casually forget that I didn’t like black olives. My daughter McKenna was there too. And even though she does not care for olives, after some coaxing, she picked the olives off and ate the pizza.
But, not me; oh no, Dear Reader, I flew into a fit of rage. (Okay, it was a small rage, but a rage nonetheless!) Was I mad about the black olives on the pizza? Nope. Was I mad because I was so damn hungry? Nope. I was mad because, after all this time, he would make such a monstrous mistake. He forgot! That’s what he said! What if I casually forgot that he was a vegetarian and cooked everything with bacon? Do you see my point?

MARY, MARY, QUITE CONTRARY!
Picking the black olives off was not an option for me. I drank my Diet Coke and smoked half a dozen cigarettes. Even if picking the olives off was an option (meaning that they wouldn’t have left any of the flavours behind), I wouldn’t have done it out of sheer spite. I had a point to make after all. I can be quite stubborn. I’m working through my issues. Don’t judge me.
When I prepared this Greek Potato Salad, I knew right away that black olives would not be one of the ingredients. If you love them as John.e does, Dear Reader, you can certainly add them. I give you my blessing. And, I promise, I won’t judge you.
At the end of my rant, the point is, Greek Potato Salad is delicious just the way it is. It has a bright refreshing flavour, it has tender chunks of potato with crunchy toasted pine nuts, lots of feta cheese, and a hint of fresh dill. This salad screams potlucks and picnics. Enjoy!
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Baby Potatoes – These come in different varieties and any of them will do. I love the red-skinned potatoes, but I opted for white potatoes to contrast well with the red onions.
- Salt and Ground Black Pepper
- Olive Oil
- Lemon Juice – Use fresh lemon juice for best results.
- Garlic Powder – Use garlic powder and not granulated garlic. There’s a big difference in the taste!
- Herbs – Dried oregano.
- Thyme – Fresh thyme leaves are the best option. They add an earthy, slightly minty and lemony flavour.
- Red Onions – Red onions are less pungent than regular white or yellow onions. You could use shallots in this recipe too.
- Feta – The saltiness in feta can vary greatly from brand to brand, so use the feta that you are used to eating. Crumbled feta works best in this recipe.
- Fresh Dill – You must use fresh dill in this recipe! The dill is one of the main flavours, so it just makes sense to use fresh instead of dried. Dried dill is much stronger and even though it tastes good, it will not have a freshness to it.
- Parsley – Both for freshness and garnish.
- Pine Nuts – See the notes below on pine nuts. I have included alternatives because pine nuts can be quite costly.

HOW TO MAKE GREEK POTATO SALAD
Add the potatoes to a saucepan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add 1/4 teaspoon salt and bring to a boil over medium-high heat. Cook until just fork tender – about 20 minutes – drain and cool.
In a mixing bowl, whisk together the olive oil, lemon juice, ground black pepper, 1/4 teaspoon salt, garlic powder, and dried oregano. Add the cooled potatoes and toss well to combine.
Next, add the thyme leaves, red onions, crumbled feta, chopped fresh dill, chopped fresh parsley, and toasted pine nuts. Gently toss to combine. Refrigerate potato salad for at least 2-3 hours before serving. Garnish with parsley.
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PINE NUTS
I use pine nuts often in my recipes, so I will buy a large bag at Costco. The bag costs about $40, but it will last a long time. Pay attention to the expiry date before you purchase and buy one that expires in a year or two from now.
Once you open the package of pine nuts, avoid placing your hand in the bag. Carefully pour out the amount you need. To keep the pine nuts fresh and from spoiling, the less contamination the better! Seal the bag and keep the bag in your fridge. It will last for months!
If you want to use a substitute, I would recommend slivered almonds, chopped hazelnuts, or even macadamia. The taste might be slightly different, but you want to mimic the texture of the pine nuts. Any of these substitutes, or the pine nuts themselves, will not need to be toasted first. And, you should buy the unsalted versions.

TOASTING PINE NUTS
The first thing you should do it to toast your nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
FOR BEST RESULTS, KEEP IT CHILLED
Greek Potato Salad should certainly be chilled before serving. The flavours need time to blend. If you have any leftovers, don’t worry; this salad will last covered in your fridge for at least 3 days. (If you can make it last that long!)

Do You Like This Recipe?
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Greek Potato Salad
Ingredients
- 2 pounds baby potatoes, cut in half lengthwise
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped red onions
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup pine nuts, toasted
Instructions
- Add the potatoes to a sauce pan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add 1/4 teaspoon salt and bring to a boil over medium-high heat. Cook until just fork tender – about 20 minutes – drain and cool.
- In a mixing bowl, whisk together the olive oil, lemon juice, ground black pepper, 1/4 teaspon salt, garlic powder, and dried oregano.
- Add the cooled potatoes and toss well to combine.
- Next, add the thyme leaves, red onions, crumbled feta, chopped fresh dill, chopped fresh parsley, and toasted pine nuts. Gently toss to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with parsley. (Optional)
Nutrition
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Mahy says
I don’t think I made something similar before. No doubt it is a great idea to combine the two of both worlds 🙂 I can only imagine how flavorful this salad is!
Danielle says
Ah, I have a weak spot for those Greek ingredients. Aren’t they amazing? Especially when it’s super hot. This salad is incredible and is a great blend of two of my favorite dishes!
Cheese Curd In Paradise says
My Dad would have had similar feelings about black olives, and I probably would have ordered them! Pizza toppings is where the lines are drawn in our house- haha. I love the sounds of this potato salad. I would take you advice to add the olives after, but maybe not because I am loving the sound of all those yummy flavors and textures!
Denay DeGuzman says
This yummy Greek potato salad would be the star attraction on the serving table for a summer backyard gathering. I love the colors and textures. I can almost taste the flavors. I have my fork in hand ready to dig right in!
Catherine says
Byron, this sounds fantastic! I personally love a lemon juice and olive oil based dressing in my salads. The addition of the pine nuts and feta is perfect and one I have to try next time.
Natalie says
I really REALLY like the flavors in this salad. The combination of greek spices and feta and nuts with potatoes… sounds so good. I will definitely give this a try. My family loves potato salad, and I bet they gonna love this one.
Catalina says
All the Greek flavors ia a potato salad! I love this amazing side dish idea!