Can I use regular mayonnaise instead of Kewpie?

Absolutely! Regular mayonnaise works well, but if you can find Kewpie, it's worth trying for its richer flavor. You can also mix regular mayo with a splash of rice vinegar to approximate Kewpie's tanginess.

How can I make this potato salad healthier?

Try replacing half the mayonnaise with Greek yogurt for a lighter version with added protein. You can also increase the vegetable content by adding cucumber, bell peppers, or cherry tomatoes.

Can I prepare the potatoes in advance?

Yes! You can cook the potatoes a day ahead and store them in the refrigerator. Just bring them to room temperature before assembling the salad, or warm them slightly to help them absorb the dressing better.

Why are my potatoes falling apart?

This likely means they're overcooked. For potato salad, you want them tender but still firm enough to hold their shape. Try reducing the cooking time or using waxy potatoes like Yukon Gold or red potatoes, which hold up better in salads.

Creamy Greek Potato Salad Recipe

Name: Creamy Greek Potato Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 lbs baby potatoes; 1 tsp salt; 2 tbs olive oil; 2 tbs white wine vinegar; 1/2 cup Kewpie mayo; 1 tbs Dijon mustard; 1 large lemon, zested + juiced; 1 tbs honey; 1/2 cup feta cheese, crumbled; 1/4 medium red onion, sliced thin; 2 scallions, diced; 2 celery stalks, diced; 1/4 cup Kalamata olives, halved; 1 tbs capers; 3 tbs dill, chopped; 2 tbs parsley, chopped; Garnish: paprika

This Creamy Greek Potato Salad is a refreshing twist on the classic potato salad, infused with bright Mediterranean flavors. Tender baby potatoes tossed in a creamy, tangy dressing with crunchy vegetables, briny olives, and herbs create a perfect balance of textures and tastes. Whether you’re looking for a quick side dish for weeknight dinners or planning a picnic, this salad comes together in just 25 minutes and will have everyone asking for the recipe!

Why You’ll Love This Recipe

Incredible Flavor Profile: The combination of creamy dressing, tangy feta, and briny olives creates an unforgettable taste experience that elevates this above ordinary potato salads.
Quick Preparation: From start to finish, you’ll have this salad ready in just 25 minutes – perfect for those busy evenings when you need something delicious without spending hours in the kitchen.
Make-Ahead Friendly: This salad actually tastes better after the flavors have had time to meld, making it ideal for meal prep or preparing before a gathering.
Versatile Side Dish: Pairs beautifully with grilled meats, fish, or can stand alone as a light lunch option.

Ingredients You’ll Need

Baby Potatoes: The star of the show! Their creamy texture and thin skins make them perfect for potato salad. No need to peel unless you prefer to.
Kewpie Mayo: The secret weapon! This Japanese mayonnaise is richer and tangier than regular mayo, giving the dressing an incredible depth of flavor.
Dijon Mustard: Adds a sophisticated sharpness that balances the creaminess of the mayo.
Lemon: Both zest and juice bring brightness and acidity that cuts through the richness.
Honey: Just a touch sweetens the dressing and rounds out all the tangy elements.
Feta Cheese: Adds a salty, tangy punch and creamy texture that’s quintessentially Greek.
Red Onion: Provides a sharp, colorful contrast both visually and flavor-wise.
Scallions: Deliver a milder onion flavor and fresh green color.
Celery: Brings essential crunch and a slight pepperiness.
Kalamata Olives: These purple-black gems add briny, fruity notes that are distinctly Mediterranean.
Capers: Small but mighty flavor bombs that add bursts of saltiness.
Fresh Herbs: Dill and parsley bring bright, fresh flavors and beautiful color.
Olive Oil and Vinegar: These dress the warm potatoes, allowing them to absorb the flavors before adding the creamy dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein-Packed Version

Add diced grilled chicken or chunks of good-quality tuna to transform this side dish into a complete meal.

Vegetable Boost

Incorporate diced cucumber, cherry tomatoes, or roasted red peppers for extra color, nutrition, and Mediterranean flair.

Herb Alternatives

If dill isn’t your favorite, try using oregano, mint, or basil for different but equally delicious flavor profiles.

Lighter Option

Substitute half the mayo with Greek yogurt for a lighter, tangier dressing with added protein.

How to Make Creamy Greek Potato Salad

Step 1: Cook the Potatoes

Add baby potatoes to a large pot of water with 1 teaspoon of salt. Bring to a boil and cook for about 10 minutes until they’re just fork-tender. You want them cooked through but not mushy. Drain well and cut into bite-sized pieces while still warm.

Step 2: Season the Warm Potatoes

Toss the warm potato pieces with olive oil, white wine vinegar, salt, and pepper. This step is crucial – the warm potatoes will absorb these flavors much better than cold ones.

Step 3: Prepare the Dressing

In a large bowl, whisk together the Kewpie mayo, Dijon mustard, lemon zest, lemon juice, and honey until smooth and well combined. Season with salt and pepper to taste.

Step 4: Combine Everything

To the bowl with the dressing, add the seasoned potatoes, crumbled feta, sliced red onion, diced scallions, celery, halved Kalamata olives, capers, chopped dill, and parsley. Gently toss everything together until all ingredients are well coated with the dressing.

Step 5: Finish and Serve

Transfer to a serving dish, sprinkle with a little paprika for color, and garnish with additional herbs if desired. For the best flavor, let the salad rest for at least 15 minutes before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Potatoes: They should be tender enough to eat but firm enough to hold their shape when mixed with other ingredients.
Season Potatoes While Warm: This step makes a huge difference! The warm potatoes absorb the olive oil, vinegar, and seasonings much better than cold ones.
Hand-Crumble the Feta: Pre-crumbled feta is convenient but often dry. Buy a block and crumble it yourself for creamier, more flavorful results.
Slice Onions Very Thin: This distributes their flavor without overwhelming bites and prevents that harsh raw onion taste.
Taste Before Serving: The saltiness of feta, olives, and capers can vary, so always taste your final salad and adjust seasonings as needed.

How to Serve

This Greek potato salad shines as a versatile side dish that complements many main courses:

Perfect Pairings

Serve alongside grilled lamb chops, Greek chicken souvlaki, or a simple roasted fish for a complete Mediterranean meal.

Meze Platter

Include this salad as part of a Greek meze spread with hummus, tzatziki, stuffed grape leaves, and warm pita bread.

Make It a Meal

Turn this into a complete lunch by serving it over a bed of mixed greens with some extra protein like grilled chicken or chickpeas.

Picnic Perfect

Pack this salad for outdoor gatherings – it travels well and doesn’t require reheating.

Make Ahead and Storage

Storing Leftovers

Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as everything melds together.

Make Ahead Tips

You can prepare this salad up to 24 hours in advance. If making ahead, reserve a small portion of the fresh herbs to sprinkle on just before serving for a pop of color and freshness.

Freezing

I don’t recommend freezing this salad as the texture of the potatoes and fresh ingredients will suffer.

Serving After Refrigeration

Allow the salad to sit at room temperature for about 15-20 minutes before serving if it’s been refrigerated. This takes the chill off and allows the flavors to come through more prominently.

FAQs

Can I use regular mayonnaise instead of Kewpie?

Absolutely! Regular mayonnaise works well, but if you can find Kewpie, it’s worth trying for its richer flavor. You can also mix regular mayo with a splash of rice vinegar to approximate Kewpie’s tanginess.
How can I make this potato salad healthier?

Try replacing half the mayonnaise with Greek yogurt for a lighter version with added protein. You can also increase the vegetable content by adding cucumber, bell peppers, or cherry tomatoes.
Can I prepare the potatoes in advance?

Yes! You can cook the potatoes a day ahead and store them in the refrigerator. Just bring them to room temperature before assembling the salad, or warm them slightly to help them absorb the dressing better.
Why are my potatoes falling apart?

This likely means they’re overcooked. For potato salad, you want them tender but still firm enough to hold their shape. Try reducing the cooking time or using waxy potatoes like Yukon Gold or red potatoes, which hold up better in salads.

Final Thoughts

This Creamy Greek Potato Salad is one of those recipes that proves simple ingredients can create extraordinary flavors when combined thoughtfully. It’s become my go-to for everything from weeknight dinners to summer gatherings, and I’m constantly asked to share the recipe. The bright Mediterranean flavors transform the humble potato into something special, and the balance of creamy, tangy, and briny elements makes every bite interesting. Give it a try – I’m confident it will become a staple in your recipe collection too!