Olive Greek Potato Salad: Best Summer Picnic Recipe

Tired of the same old potato salad that gets soggy and bland at your summer picnics? As the heart behind FoodyDish, I’ve spent years perfecting the ultimate Mediterranean-inspired Olive Greek Potato Salad that stays fresh, flavorful, and becomes the star of any outdoor gathering.

This vibrant Olive Greek Potato Salad combines tender potatoes, briny olives, and zesty lemon dressing that transports you straight to a sunny Greek island with every bite. It’s refreshing, make-ahead friendly, and holds up beautifully in the summer heat exactly what every picnic needs!

My journey creating this Olive Greek Potato Salad recipe began during a summer cooking retreat in Santorini, where I learned that the secret lies in the balance of textures and bold Mediterranean flavors. I’m excited to share not just the recipe, but also ingredient selection tips, make-ahead strategies, and serving suggestions to elevate your summer gatherings.

Why This Olive Greek Potato Salad Recipe Works

• Uses affordable, everyday ingredients available at any grocery store
• Can be prepared completely ahead of time (actually tastes better the next day!)
• Travels beautifully to picnics, potlucks, and backyard gatherings
• No mayonnaise means no food safety worries in summer heat
• Versatile base that works with countless Mediterranean add-ins
• Perfect balance of tangy, briny, and fresh flavors

Choosing the Right Ingredients for Olive Greek Potato Salad

Best Potatoes for Greek Potato Salad

The foundation of any great Olive Greek Potato Salad starts with selecting the right potatoes. Waxy varieties like Yukon Gold or red potatoes hold their shape after cooking and won’t turn mushy in your salad. Their creamy texture absorbs the vibrant Greek dressing perfectly.

Look for small to medium-sized potatoes with smooth, unblemished skin. These will cook evenly and create perfect bite-sized pieces for your salad.

Olive Selection for Authentic Greek Flavor

For true Mediterranean flavor in your Olive Greek Potato Salad, Kalamata olives are non-negotiable. Their rich, fruity, and slightly smoky flavor adds the quintessential Greek character to this dish.

For added visual appeal and flavor complexity, mix in some green olives as well. Pitted varieties save preparation time, but whole olives typically have better flavor – just remember to warn guests!

Fresh Herbs and Aromatics

Fresh herbs elevate this Olive Greek Potato Salad from good to exceptional. Oregano provides the authentic Greek profile, while fresh dill and parsley add brightness and color contrast against the potatoes and olives.

Red onion delivers a pleasant sharpness that balances the starchy potatoes and rich olive oil. For a milder flavor, soak sliced onions in cold water for 10 minutes before adding to the salad.

Ingredients & Prep for Olive Greek Potato Salad

Potato Salad Base

• 2 pounds Yukon Gold or red potatoes
• 1 medium red onion, thinly sliced
• 1 English cucumber, diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• ½ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• 2 tablespoons fresh oregano (or 2 teaspoons dried)

Greek Lemon Dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• ½ cup crumbled feta cheese (optional garnish)

Step-by-Step Cooking Instructions for Olive Greek Potato Salad

Preparing Potatoes for Greek Salad

1. Wash potatoes thoroughly and cut into evenly sized 1-inch chunks (no need to peel if using thin-skinned varieties).
2. Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt.
3. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until tender but still firm when pierced with a fork.
4. Drain thoroughly and transfer to a large bowl.
5. While potatoes are still warm, drizzle with 2 tablespoons of olive oil and 1 tablespoon lemon juice, and sprinkle with a pinch of salt this allows the potatoes to absorb the flavors.

Assembling Your Olive Greek Potato Salad

1. Allow the seasoned potatoes to cool to room temperature (about 15-20 minutes).
2. Meanwhile, whisk together all dressing ingredients in a small bowl until emulsified.
3. Add cucumber, red onion, olives, tomatoes, and herbs to the cooled potatoes.
4. Pour dressing over salad and gently toss to combine.
5. Cover and refrigerate for at least 1 hour (or overnight) to allow flavors to meld.

Perfecting the Final Presentation

1. Remove salad from refrigerator 30 minutes before serving to take the chill off.
2. Taste and adjust seasoning if needed with additional salt, pepper, or lemon juice.
3. Transfer to a serving bowl and sprinkle with crumbled feta cheese if using.
4. Garnish with additional fresh herbs and a drizzle of olive oil for a glossy finish.

Pro Tips for Perfect Olive Greek Potato Salad

Avoiding Common Potato Salad Mistakes

• Don’t overcook the potatoes – they should be tender but still hold their shape
• Season the potatoes while they’re warm for maximum flavor absorption
• Cool potatoes completely before adding other ingredients to prevent wilting herbs and vegetables
• Make the dressing extra flavorful potatoes need bold seasoning
• Allow time for the flavors to develop this salad tastes even better the next day

Tool Recommendations

A sharp chef’s knife makes quick work of chopping vegetables, while a microplane grater is perfect for garlic and lemon zest. Invest in a good colander for draining potatoes thoroughly and a large mixing bowl with plenty of space for gentle tossing.

Storage & Make-Ahead Tips

This Olive Greek Potato Salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. For the best texture, add the cucumber just before serving if making more than a day ahead.

Looking for more Mediterranean inspiration? Find my complete collection of summer recipes on Pinterest where I share weekly meal planning ideas and seasonal favorites!

Flavor Variations for Olive Greek Potato Salad

Mediterranean Mix-Ins

• Add roasted red peppers for sweet, smoky flavor
• Mix in artichoke hearts for another layer of Mediterranean character
• Include chopped sun-dried tomatoes for intense umami
• Toss in capers for bright, briny pops of flavor

Dietary Adaptations

• Make it vegan: Skip the feta cheese or use a plant-based alternative
• Herb variations: Substitute mint for dill for a different aromatic profile
• Spice it up: Add a pinch of red pepper flakes for gentle heat
• Protein boost: Add chickpeas for a more substantial dish

Serving Suggestions for Olive Greek Potato Salad

This versatile Olive Greek Potato Salad shines as part of a larger Mediterranean spread. Pair with grilled chicken souvlaki, lamb kebabs, or seafood for a complete meal. For a vegetarian feast, serve alongside stuffed grape leaves, hummus, and warm pita bread.

For the perfect summer picnic, pack this salad in a sealed container with ice packs. Its oil-based dressing (rather than mayonnaise) makes it safer for outdoor dining, and the flavors actually improve at room temperature.

Garnish with lemon wedges on the side for guests to add an extra squeeze of brightness if desired. A sprinkle of high-quality finishing salt just before serving elevates the entire dish.

FAQs About Olive Greek Potato Salad

Can I make Olive Greek Potato Salad ahead of time?
Yes! This salad actually improves with time as the flavors meld. You can prepare it up to 2 days in advance and keep refrigerated. For best texture, add the cucumber the day you plan to serve.

How long does Greek potato salad last in the refrigerator?
Stored in an airtight container, this salad will keep for 3-4 days in the refrigerator.

Can I freeze leftover potato salad?
I don’t recommend freezing this salad as the vegetables will become mushy upon thawing.

What if I can’t find Kalamata olives?
Any black olive will work, though the flavor won’t be quite as authentic. Look for jarred or deli olives rather than canned for better flavor.

Is this recipe gluten-free?
Yes! This Olive Greek Potato Salad is naturally gluten-free, making it perfect for gatherings with diverse dietary needs.

Conclusion

This Olive Greek Potato Salad has become my signature summer contribution to every gathering, transporting friends and family to the Mediterranean coast with each forkful. The vibrant combination of tender potatoes, briny olives, and zesty lemon dressing creates a dish that’s both refreshing and satisfying.

What makes this recipe truly special is its ability to bring people together. I’ve watched conversations flourish and connections form around tables where this colorful salad takes center stage. There’s something magical about how food can create community, and this dish does exactly that.

I’d love to see your version of this Olive Greek Potato Salad! Tag @foodydish on social media when you make it, and let me know how it becomes part of your summer traditions. For more Mediterranean-inspired recipes, explore my collection of summer favorites and picnic essentials on the blog.

Olive Greek Potato Salad: Best Summer Picnic Recipe

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• Author: Michael
• Total Time: 30 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A fresh and tangy Olive Greek Potato Salad that swaps out mayo for olive oil and lemon  packed with tender potatoes, Kalamata olives, feta, red onion, and herbs for a Mediterranean twist on a classic side dish.

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Ingredients

Scale 1x2x3x

2 lbs baby potatoes, halved

1/3 cup extra virgin olive oil

2 tbsp red wine vinegar

Juice of 1 lemon

1 garlic clove, minced

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1/2 cup Kalamata olives, halved

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/2 cup crumbled feta cheese

2 tbsp fresh parsley, chopped

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Instructions

1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and cool slightly.

2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.

3. In a large mixing bowl, combine potatoes, olives, tomatoes, and red onion.

4. Pour dressing over the salad and toss gently to coat.

5. Sprinkle with feta cheese and parsley before serving.

6. Serve warm or chilled.

Notes

You can use green olives or a mix of both for extra color.

Add chopped cucumber or bell pepper for more crunch.

Great for picnics or BBQs since it has no mayo and travels well.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Salad
• Method: Boiled
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg

Keywords: Greek potato salad, olive potato salad, Mediterranean side dish, no mayo salad, feta potato salad