Skip To Content
Mobile Nav Toggle Mobile Search Toggle

Festival Foods

Greek Potato Salad #festfoods

Mmmmm potato salad.  It’s cool, crisp and super refreshing AND it pairs perfectly with brats and hamburgers. This recipe has a little something different -- it's made with all Greek ingredients.  That means it’s packed with fresh tomatoes and cucumbers, briny kalamata olives, and tangy feta cheese.  Now that is my kind of potato salad! Watch our dietitians walk you through this great recipe on WFRV's Local 5 Live show:

You can also use baby red potatoes, which are peaking this week! To get started, get a large pot of water boiling.  Add the potato chunks and cook until just tender, about 9 minutes.  Drain and rinse with cold water.  Combine with cucumbers, tomato, olives and feta in a large bowl and place in the refrigerator. Greek Potato Salad

To make dressing, whisk together the yogurt, mayo, lemon, herbs and spices.  Taste and adjust the seasonings, if necessary.  {This dressing is very similar to tzatziki sauce, so it also makes for a fun veggie dip or to drizzle on a gyro.} Greek Potato Salad

Toss the dressing with the potatoes and veggies, and refrigerate until ready to serve.  It's a delicious twist on the traditional potato salad. Greek Potato Salad

Greek Potato Salad



2 ½ lbs. baby red potatoes (or russet potatoes), cubed

1 whole English cucumber, cubed

¾ cup celery, sliced

1 pint cherry or grape tomatoes, halved

½ cup pitted kalamata olives, sliced

½ cup crumbled feta cheese  


1 ¼ cup plain nonfat Greek yogurt

¾ cup low fat mayonnaise

Zest and juice of 2 lemons

¼ cup fresh mint, chopped

¼ cup. fresh dill, chopped

1 Tbsp. minced onion

1 tsp. garlic powder or 1 Tbsp. minced garlic

1 tsp. granulated sugar

1 tsp. coarse salt

½ tsp. ground black pepper  


  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes.  Place in a colander in the sink; rinse with cold water.  Place in a bowl with cucumber, celery, tomatoes, olives and feta.
  2. Meanwhile, whisk together yogurt and mayonnaise until smooth. Add the lemon zest and juice, mint and dill.  Season with minced onion, garlic, sugar, salt and pepper.  Taste and adjust seasoning, if necessary.  Pour into the bowl with potatoes and veggies and toss to incorporate.
  3. Refrigerate until ready to serve.


Yield: 10 servings

Per Serving*: Calories 270, Total Fat 16g (Saturated 2g, Trans 0g), Cholesterol 15mg, Sodium 600mg, Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 5g), Protein 7g, Vitamin A 15%, Vitamin C 35%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Greek Potato Salad

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.


Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

Sign Up For Blog Posts Via Email
Get Updates Via Email

Printer Friendly Version

Thanks for posting. Your comment is awaiting moderation.