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Make potato salad the brightest, lightest, and most flavorful part of your next meal with my Greek Lemon Potatoes recipe! Packed with powerful flavors and all made without mayonnaise, this bright and delicious Mediterranean potato salad is easy to make with just one pan.
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Greek Potato Salad
Today's recipe is a love letter to two of my culinary favorites: potato salad and Mediterranean flavors! I've already shared my Spanish potato salad, German potato salad, and even an Instant Pot recipe, but this Greek potato salad recipe is something totally different. Packed with powerful flavors and tossed in oil, this potato salad without mayonnaise is something to remember.
And trust me, the flavors of this easy potato salad with lemon truly speak for themselves. There's the lemon, naturally, which brightens the whole dish, but paired with it is tangy, creamy feta cheese, the brilliant pop of capers, crisp shallot and sweet, juicy tomatoes. Every bite of this Greek lemon potato recipe is bursting with flavor.
Tools to Make Roasted Lemon Potatoes
- A sharp knife for slicing potatoes.
- A baking sheet for roasting them.
- Parchment paper or aluminum foil for lining the sheet (not necessary, but incredibly helpful for cleanup!).
- A big mixing bowl for mixing everything together!
Ingredients in Greek Lemon Potatoes
- Potatoes: This is important, as you'll want the right kind of potato. Yukon gold potatoes, fingerling, or red skin potatoes will all work great. Do not use russet potatoes! They're too starchy and will turn to mush, and are terribly powdery cold.
- Lemon juice: You'll want fresh lemon juice, not bottled. The difference in flavor is like night and day.
- Lemon: As well as the juice, you'll want a lemon to slice up.
- Extra virgin olive oil: Used for roasting and as a dressing. The higher quality the better- it makes a big difference in oil.
- Fresh parsley: You can also add other herbs such as fresh dill.
- Salt and black pepper
- Red onion or shallot: Either will work well. I prefer shallot for the sweeter flavor!
- Cherry tomatoes: You can use grape tomatoes too. I prefer cherry for the sweet, bright flavor.
- Feta cheese
- Chives: If you can't find chives, use green onion or spring onion.
- Capers
- Garlic: Use a fresh garlic cloves for the best taste.
Optional Variations
- Kalamata olives
- Fresh cucumber
- Dried oregano
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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How to Make Greek Lemon Potatoes
- Step 1: Preheat and prepare. Preheat your oven to 400°F. As it's heating, wash your potatoes and parsley, making sure to scrub the potatoes well.
- Step 2: Dice and chop. Dice the potatoes into bite-sized pieces, less than 1 inch per piece, and set them in a large bowl. Finely chop the parsley, removing large stems, and add it to the bowl. Quarter one of the two lemons and place it in the bowl as well.
- Step 3: Toss the ingredients to season. Add half the olive oil, the salt, the pepper, and the lemon juice to the bowl and toss everything together until well coated.
- Step 4: Roast. Spread the mixed potatoes and lemon on a baking sheet, lining it with parchment paper for easy cleanup. (As you can see, I didn't, and it was a pain to scrub the pan afterwards) Roast for 30 minutes, tossing and stirring the mixture 1-2 times as it cooks. They should turn crispy brown with fork-tender potatoes.
- Step 5: Make the dressing. Slice the onion or shallot very thin, and cut your tomatoes in halves or quarters. Toss them with the rest of the olive oil, diced chives, minced garlic, and capers.
- Step 6: Combine and serve! Remove the potatoes from the oven and let them rest for 10 minutes so they can cool. Then add them to a bowl with the dressing and crumble in the feta cheese. Toss well, serve, and enjoy!
Tips for Making Lemon Potato Salad
- Use the right kind of potato to ensure you don't mistakenly make mashed potatoes instead of potato salad. The best potato for potato salad is, in my opinion, Yukon Gold or Red Skin potatoes, which have a very creamy texture and soft skin.
- Roast them until crispy! Under-roasting the potatoes can leave them too soft without that protective crisp that keeps them from falling apart.
- Serve fresh or chilled, but never reheated. Reheating it makes for dense potatoes, soft onions and limp parsley.
- This salad only gets better over time, so don't be afraid to make it early and then let it rest in the fridge.
- You won't need to peel the potatoes as the skins are very soft.
- Let the potatoes cool before adding the cheese. This ensures that the feta won't melt too much.
Storing Leftover Potato Salad
- Refrigerator: Leftovers can be stored in an airtight container the fridge for up to 5 days. I do not recommend reheating the leftovers! It will turn the ingredients mushy.
- Freezer: I don't recommend freezing leftovers. The potato wedges do poorly when they freeze and thaw badly.
FAQ
There are two tricks. The first is using the right kind of potato: I recommend smooth-skinned potatoes like red skin and yukon gold. The second trick is roasting the potatoes until they're crispy! This gives them a nice crisp skin that prevents the flesh from falling apart.
Absolutely! Roast the potatoes according to the instructions in my Air Fryer Breakfast Potatoes recipe, then continue with the rest of the steps as normal.
What to Serve with Greek Potatoes
In my opinion, little goes better with Greek potatoes than a good vegetarian main course. Try out these light and delicious meals!
Greek Lemon Potatoes
Looking for the perfect side dish for a plate of Mediterranean chicken or just looking for a fresh new take on Greek salad? This is the best place to start! I promise, make this lemon potato salad once and you'll be coming back over and over again.
Greek Lemon Roasted Potatoes
Equipment
Ingredients
- 1 lb Potatoes - red, yellow, or fingerling
- ¼ cup Lemon juice - freshly squeezed
- 1 Lemon - quartered
- 3 Tablespoons Olive oil - divided
- 2 Tablespoons Fresh parsley - chopped
- ½ teaspoon Sea salt
- ½ teaspoon Pepper
- 1 medium Red onion - or shallot, thinly sliced
- 9 oz Cherry tomatoes - halved
- ¼ cup Feta cheese - crumbled
- ½ Tablespoon Chives
- 2 Tablespoons Capers
- 1 clove Garlic - minced
Instructions
- Preheat the oven to 400°F. Slice the potatoes into small chunks, then toss them with lemon juice, half the olive oil, parsley, salt, and pepper. Spread them out on a baking tray alongside a quartered lemon.1 lb Potatoes,¼ cup Lemon juice,1 Lemon,3 Tablespoons Olive oil,2 Tablespoons Fresh parsley,½ teaspoon Sea salt,½ teaspoon Pepper
- Roast for 30 minutes, tossing the mixture 1-2 times as it cooks. While it cooks, slice the onion thin, then add it into a bowl with sliced tomato, chives, feta, minced garlic, capers, and the rest of the olive oil.1 medium Red onion,9 oz Cherry tomatoes,¼ cup Feta cheese,½ Tablespoon Chives,2 Tablespoons Capers,1 clove Garlic
- Remove the potatoes from the oven and let them rest for 10 minutes. Then add them to the bowl, toss to combine, and serve!
Notes
- Use the right kind of potato to ensure you don't mistakenly make mashed potatoes instead of potato salad. The best potato for potato salad is, in my opinion, Yukon Gold or Red Skin potatoes, which have a very creamy texture and soft skin.
- Roast them until crispy! Under-roasting the potatoes can leave them too soft without that protective crisp that keeps them from falling apart.
- Serve fresh or chilled, but never reheated. Reheating it makes for dense potatoes, soft onions and limp parsley.
- This salad only gets better over time, so don't be afraid to make it early and then let it rest in the fridge.
- You won't need to peel the potatoes as the skins are very soft.
- Let the potatoes cool before adding the cheese. This ensures that the feta won't melt too much.
DJ says
This recipe sounds delicious, but step three makes no sense to me. Remove the potatoes from the oven and let them cook ten minutes?
Isabel Laessig says
Hi DJ! That is supposed to say rest. Thank you!