This Greek Potato Salad is a fresh and flavorful twist on traditional potato salad, ideal for a light lunch or a delicious side dish. It combines tender potatoes, crisp green beans, creamy feta cheese, briny kalamata olives, and a zesty dressing. It’s easy to make and packed with Mediterranean flavors, making it a perfect addition to your meal rotation.

Full Recipe: 

Ingredients

• 1 ½ lbs small potatoes (like baby gold potatoes), halved or quartered

• ½ lb green beans, trimmed and cut into 1-inch pieces

• ½ cup feta cheese, crumbled

• ¼ cup kalamata olives, sliced

• ½ small red onion, thinly sliced

For the dressing:

• 3 Tbsp olive oil

• 1 Tbsp red wine vinegar

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

Directions

1. Boil the potatoes in salted water for 8–10 minutes, or until fork tender. Add green beans in the last 3–4 minutes of cooking. Drain and set aside to cool slightly.

2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.

3. Add the slightly cooled potatoes and green beans to the bowl with the dressing. Toss gently to combine.

4. Add the feta, olives, and red onion. Toss again carefully.

5. Serve warm, at room temperature, or chilled.

Nutrients

(Approximate per serving, based on 6 servings)

• Calories: 170

• Fat: 10g

• Saturated Fat: 3g

• Carbohydrates: 17g

• Fiber: 2g

• Sugar: 2g

• Protein: 3g

Greek Heritage and Culinary Context

Potato salads appear across the Mediterranean, but this recipe reflects quintessential Greek sensibilities: an emphasis on fresh produce, fruity olive oil, salty aged cheese, and bold but balanced seasonings. In tavernas from Athens to Thessaloniki, small plates known as meze often feature hearty vegetable dishes brightened with vinegar or lemon. This salad follows that philosophy, delivering richness from potatoes and feta while staying refreshingly tangy. The inclusion of kalamata olives and red onion echoes the iconic Greek village salad, yet the starchy base makes the dish more filling—an example of how regional cooks adapt global staples like potatoes to local taste.

Flavor Profile and Texture

Every bite offers a harmonious contrast. Baby gold potatoes hold their shape after boiling, providing creamy interiors and delicate skins that absorb the vinaigrette. Briefly blanched green beans add snap and a grassy sweetness that offsets the mild earthiness of the potatoes. Feta crumbles contribute a pleasantly sharp, lactic edge, melting slightly when the salad is served warm and remaining firm when chilled. Kalamata olives bring deep purple tones and wine-like brine, while paper-thin ribbons of red onion supply a gentle crunch and faint heat. The dressing—extra-virgin olive oil married to red-wine vinegar, Dijon, garlic powder, salt, and pepper—ties these contrasting notes together, coating each component without masking its character.

Nutritional Highlights

A typical serving of this salad comes in at about 170 calories, making it a nutrient-dense option that fits comfortably into balanced eating plans. The potatoes provide complex carbohydrates for steady energy along with vitamin C and potassium. Green beans add fiber, vitamin K, and folate. Feta supplies protein and calcium in modest but meaningful amounts, and its assertive flavor means a little goes a long way. Extra-virgin olive oil contributes heart-friendly monounsaturated fats and antioxidant compounds such as oleocanthal, while kalamata olives offer vitamin E and additional healthy fats. The salad’s macronutrient distribution—roughly 10 grams of fat, 17 grams of carbs, and 3 grams of protein per serving—supports satiety without heaviness, making it ideal for light lunches or as a balanced side at dinner.

Health Benefits

Beyond raw nutrient counts, the recipe aligns with the Mediterranean diet, a pattern consistently linked to reduced risk of cardiovascular disease, improved cognitive health, and longevity. The dominance of plant foods, minimal reliance on highly processed ingredients, and use of olive oil instead of saturated-fat-rich dressings enhance anti-inflammatory potential. Red-wine vinegar and olives bring polyphenols that may support gut microbiota diversity and blood-sugar regulation. Moreover, green beans and potatoes both contain resistant starch when cooled, which can act as a prebiotic fiber, further benefiting digestive health. Including a modest amount of dairy in the form of feta complements vegetable intake and delivers bone-protecting nutrients without excessive saturated fat.

Serving Suggestions and Pairings

This Greek Potato Salad shines alongside grilled seafood such as lemon-oregano shrimp or simple seared salmon, echoing coastal Greek flavors. It also pairs beautifully with herbed chicken souvlaki, lamb kebabs, or even roasted portobello mushrooms for a vegetarian entrée. For a casual spread, offer it with warm pita, tzatziki, and a tomato-cucumber salad to create a vibrant mezze table. Because the salad travels well at ambient temperatures, it is an excellent choice for picnics, potlucks, and lunchboxes. If serving chilled, allow it to sit out for ten minutes to mellow the olive oil and bring out aromas. A crisp white wine such as Assyrtiko or a light rosé complements the dish, while sparkling water with a squeeze of lemon keeps the palate refreshed.

Make-Ahead, Storage, and Meal Prep

One of the greatest conveniences of this salad is its forgiving nature. You can boil the potatoes and green beans up to two days in advance; store them together in an airtight container and allow them to come to room temperature before dressing. The vinaigrette itself benefits from at least thirty minutes of resting time for flavors to marry, so whisk it ahead and refrigerate in a jar. Once combined, the salad keeps well for three days, making it ideal for batch cooking. If you anticipate leftovers, reserve half of the dressing and add it just before serving to reinvigorate texture and shine. Freezing is not recommended because potatoes can become mealy, but refrigeration maintains quality without significant flavor loss.

Creative Variations and Swaps

While classic ingredients give the salad its Greek identity, small tweaks enable endless reinventions. Substitute baby red potatoes or fingerlings for a nuttier flavor. Swap green beans for asparagus tips in spring or lightly charred zucchini ribbons in summer. For extra protein, fold in canned chickpeas or flaked tuna. Those avoiding dairy can replace feta with diced avocado, which adds creaminess and healthy fats. If kalamata olives prove too intense for some palates, try milder green Castelvetrano olives or capers for a different briny spark. Fresh herbs like dill, parsley, or oregano can be stirred in at the end to amplify freshness. A pinch of sumac or a squeeze of lemon atop each serving brightens the dish even further and underscores its sunny Mediterranean roots.

Cooking Tips and Common Pitfalls

Achieving perfect texture begins with choosing the right potato variety—waxy types hold their shape and resist waterlogging. Salt the cooking water generously; potatoes should taste seasoned before meeting the dressing. Cut the potatoes into uniform pieces so they cook at the same pace, and test with a fork after eight minutes rather than relying solely on timing. Adding green beans during the final minutes ensures they stay vibrant and crisp. Dress the salad while the potatoes are still warm so they absorb flavor, but let them cool slightly first to prevent the feta from melting into mush. Finally, taste and adjust seasoning after adding olives and cheese, as their salt content varies.

Conclusion

Greek Potato Salad succeeds because it respects tradition while offering modern versatility. Its balance of creamy potatoes, crunchy vegetables, bright vinegar, and salty accents creates a dish that feels indulgent yet nourishing. Quick preparation, make-ahead friendliness, and broad pairing potential mean it slots effortlessly into weekly menus, holiday spreads, and alfresco gatherings alike. By choosing wholesome Mediterranean staples, you deliver vibrant color to the table and reinforce heart-healthy eating habits. Whether you serve it warm beside a winter roast or chilled at a summer picnic, this salad promises to become a reliable favorite—proof that simple techniques and quality ingredients can transform everyday vegetables into a memorable culinary experience.