Greek Lemon Potato Salad is a refreshing twist on a beloved classic. Bright, zesty lemon pairs perfectly with tender potatoes, briny Kalamata olives, and fragrant dill for a side dish that is both satisfying and light. This is the kind of recipe that brings sunshine to your table, whether you’re preparing it for a weekday dinner or a festive gathering.
Table of contents
- Why Greek Lemon Potato Salad Belongs on Your Table
- Choosing the Right Ingredients
- Step-by-Step: How to Make Greek Lemon Potato Salad
- What Makes This Recipe Stand Out
- Creative Variations to Try
- What to Do with Leftovers of Greek Lemon Potato Salad
- Frequently Asked Questions
- Other Recipe Recommendations
- Share the Joy
Why Greek Lemon Potato Salad Belongs on Your Table
Potato salad is always a crowd-pleaser, but this Mediterranean-inspired version is something truly special. Instead of heavy dressings, the potatoes are tossed with lemon juice and olive oil, creating a vibrant, clean flavor profile.
The addition of dill and red onion makes the dish fragrant and colorful, while the olives lend just the right amount of richness and saltiness.
It is a salad that feels at home at barbecues, picnics, family-style dinners, and even holiday buffets.
Choosing the Right Ingredients
The ingredients are simple, but quality makes all the difference.
Firm, waxy potatoes hold their shape best after boiling, keeping the salad hearty without turning mushy. Freshly squeezed lemon juice elevates the flavor, far more than bottled varieties ever could. A good cold-pressed olive oil rounds out the dressing with richness, while fresh dill offers a herbal brightness that ties everything together.
And of course, Kalamata olives are the signature touch that makes this salad unmistakably Greek.
Step-by-Step: How to Make Greek Lemon Potato Salad
Begin by simmering the potatoes until fork tender, then drain and allow them to cool slightly.
While the potatoes rest, finely chop the red onion, garlic, and dill. Combine everything in a large bowl, then drizzle with olive oil and fresh lemon juice. Toss gently so the potatoes stay intact but soak up the dressing.
Fold in the Kalamata olives, season generously with salt and pepper, and let the flavors mingle for a short while before serving.
What Makes This Recipe Stand Out
Many potato salads rely on mayonnaise-based dressings, but this recipe is light, refreshing, and full of character.
The lemon not only brightens the flavor but also enhances the natural sweetness of the potatoes. Paired with Mediterranean staples like dill and olives, the salad feels both rustic and elegant.
It is hearty enough to enjoy on its own but versatile enough to serve as a side dish alongside grilled vegetables, fresh breads, or your favorite main courses.
Creative Variations to Try
Greek Lemon Potato Salad is endlessly adaptable.
For extra crunch, cucumbers or bell peppers can be added. A handful of capers can bring even more briny depth, while parsley or mint can be used instead of dill for a slightly different herbal note.
If you prefer a creamier dressing, whisk a spoonful of mustard into the olive oil and lemon juice before tossing it with the potatoes.
What to Do with Leftovers of Greek Lemon Potato Salad
If you find yourself with leftovers, the salad stores well in the refrigerator for up to three days.
The flavors deepen as they sit, making it even more delicious the next day. Before serving again, give it a gentle stir and, if needed, add a drizzle of fresh lemon juice to revive the brightness.
Frequently Asked Questions
Both work beautifully. Warm, it feels comforting and hearty, while chilled, it is refreshing and perfect for hot days.
Waxy potatoes such as red potatoes or Yukon Golds hold their shape best, while still being tender and creamy inside.
Yes, you can make it several hours or even a day ahead. The flavors only improve as they have time to develop.
Absolutely. This recipe looks beautiful on the table, pairs well with a variety of dishes, and appeals to many tastes.
Other Recipe Recommendations
Share the Joy
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Greek Lemon Potato Salad
This Greek Lemon Potato Salad is a light and refreshing twist on the classic potato salad. Tossed with olive oil, fresh lemon juice, Kalamata olives, red onion, garlic, and dill, it’s a vibrant side dish that’s perfect for picnics, barbecues, or weeknight dinners. The Mediterranean flavors make it stand out, while its simple preparation ensures it’s easy to make ahead and enjoy anytime.
Ingredients
- 2 lbs potatoes, cleaned and chopped
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork tender, about 15–20 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine the red onion, garlic, dill, and Kalamata olives.
- Add the warm potatoes to the bowl, drizzle with olive oil and fresh lemon juice.
- Season generously with salt and pepper, then toss gently to combine without breaking up the potatoes.
- Let sit for 10 minutes before serving to allow the flavors to meld. Serve warm or chilled.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 306mgCarbohydrates: 54gFiber: 6gSugar: 4gProtein: 6g