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Close-up handheld smartphone photo of Mediterranean Greek Potato Salad featuring boiled yellow potatoes, blanched green beans, and rustic feta crumbles.

Greek Potato Salad: The Best No-Mayo Mediterranean Side Dish

This vibrant Greek Potato Salad features fork-tender yellow potatoes, snap-crisp green beans, salty Kalamata olives, and tangy feta cheese tossed in a glistening lemon-herb vinaigrette. A perfect no-mayo, healthy Mediterranean side dish for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Yellow Potatoes (Yukon Gold) Skin-on, cleaned
  • 8 oz Fresh Green Beans Trimmed
  • 1/2 cup Kalamata Olives Pitted
  • 1/2 small Red Onion Thinly sliced
  • 4 oz Feta Cheese Rustic crumbles
  • 1/4 cup Fresh Dill Finely chopped
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice Approx. 1 lemon
  • 1 clove Garlic Minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Cracked Black Pepper

Equipment

  • 1 Large pot For boiling potatoes and beans.
  • 1 Mixing Bowl For whisking the vinaigrette.

Method
 

Preparation
  1. Place skin-on yellow potatoes in a pot of cold salted water. Bring to a boil and simmer until fork-tender, about 15-20 minutes.
  2. Add green beans to the boiling water for the last 3 minutes of cooking. Drain and immediately place beans in an ice bath.
  3. Whisk olive oil, lemon juice, minced garlic, and oregano until emulsified and glistening.
  4. Cut potatoes into bite-sized pieces. Toss potatoes, beans, onions, and olives with the vinaigrette while potatoes are warm.
  5. Top with rustic feta crumbles, fresh dill, and cracked black pepper. Serve in a shallow ceramic bowl.

Notes

Always toss the potatoes in the vinaigrette while they are warm to absorb maximum flavor.
Use a block of feta in brine for the best creamy texture.