Zesty Greek-Inspired Potato Salad (Psst…It’s Mayo-Free!)

Updated on August 22, 2025

Get the recipe for a vibrant, mayo-free Greek Potato Salad with lemon-honey dressing, bright olive oil, feta, and fresh herbs. A perfect summer side dish for any gathering!

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Looking for a vibrant, flavorful potato salad that’s a refreshing change from the usual mayo-laden versions? This Greek Potato Salad is inspired by the bright, fresh flavors of the Mediterranean and is sure to be a hit at your next gathering or as a delicious side dish. This one can be dairy-free (just skip the feta) and is great for outside parties where it might sit for awhile. You won’t worry about it staying out for too long!

Scalloped Bowl

This recipe is all about showcasing simple, high-quality ingredients and letting their natural flavors shine. We’re skipping the mayonnaise entirely and opting for a zesty lemon and honey dressing, along with briny olives, sun-dried tomatoes, and plenty of fresh dill and feta.

The secret to its crave-worthy texture lies in a clever technique for preparing the potatoes and mellowing the red onion. Here are the steps:

How to Make Greek-Inspired Potato Salad

A bowl of freshly boiled cubed russet potatoes with a dressing about to spooned overtop

Prep the Potatoes: Peel and large-dice your Russet potatoes. Bring a large pot of heavily salted water to a rolling boil – think ocean water! Add the diced potatoes and cook until they are tender but still hold their shape.
Fluff ‘Em Up: Once cooked, drain the potatoes thoroughly. Immediately place the lid back on the pot and give it a good shake to fluff up the edges of the potatoes. Leave them covered for about 10 minutes; this steaming step creates a wonderful texture.
Mellow the Onion: While the potatoes are steaming, place the julienned red onion in the bottom of a large mixing bowl.
Combine Hot Potatoes & Onion: After the potatoes have steamed for 10 minutes, add them directly on top of the red onion in the bowl. The residual heat from the potatoes will gently soften the onion and take away its harshness without fully cooking it.
Make the Dressing: In a small bowl, combine the fresh lemon juice (no bottled stuff allowed here!) and honey.
Assemble the Salad: To the bowl with the potatoes and onion, add the chopped sun-dried tomatoes and halved Kalamata olives. Pour the lemon-honey dressing over everything.
Gentle Toss: Gently shake the bowl or use a large spoon to mix the ingredients, being careful not to mash the potatoes.
Add Herbs & Oil: Add the chopped fresh dill and drizzle about 1/4 to 1/3 cup of fruity olive oil over the salad. Toss gently again to combine.
Feta Finish: Gently fold in 1/2 cup of hand-crumbled Greek feta (if using).
Serve & Garnish: Transfer the potato salad to a nice serving bowl. Crumble a bit more feta over the top and sprinkle with capers. If you have some sumac on hand, a light dusting will add an extra layer of tangy flavor.

Hands crumbling feta into a bowl of cooked potatoes

What to Serve with Greek Potato Salad

This is a great choice for your backyard barbecues this summer. I’d pair this with a meaty main dish like pork ribs, seared pork tenderloin, or perfectly cooked steaks. Add on some blistered sugar snap peas or grilled green beans and you’re got yourself a party.

This Greek Potato Salad is incredibly fresh, tangy, savory, and has just a hint of sweetness. It’s a fantastic departure from traditional potato salads and a wonderful way to bring a taste of the Mediterranean to your table this summer.