Zoe's Greek potato salad is a simple side dish made with just 3 ingredients! All you need are some red potatoes, green onions, and my easy red wine vinaigrette. It's the perfect side dish that will remind you Zoe's Kitchen restaurant!
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Zoe's Kitchen was one of our favorite restaurants for a quick lunch or a healthy dinner. Since our location closed a few years ago, I have been on a mission to recreate some of their dishes. Other dishes I'm working on right now include chicken kabobs and salmon kabobs so stay tuned!
This Greek potato salad made with their copycat red wine vinaigrette comes very close to the flavors I remember. It's light and refreshing as opposed to classic potato salad, which is usually made with mayo.
Something else we love about this potato salad is that it's great to serve at backyard barbecues and other summertime get-togethers. Since there's no mayo in the recipe, it can sit out at room temperature for longer without worry.
This recipe is simple so don't be afraid to jazz it up a bit. You could add some chopped bell peppers or sliced red onions. Grape tomatoes would be a nice addition. I like to turn this salad into a vegetarian meal by serving it over some spring mix with a dollop of classic hummus, chopped Kalamata olives, and feta cheese crumbles.
I can't wait for you to try this easy recipe the next time you need a simple side dish that's full of Mediterranean flavor. If you love Greek flavors, try it with my Air Fryer Pita Chips!
Be sure to check out all my Mediterranean inspired recipes!
Ingredients
- Red potatoes - I used mini red potatoes. These are baby potatoes and come in different colors. If you choose the larger size, just be sure to cut them into bite-sized pieces.
- Green onions - I like them sliced then chopped into small pieces
- My red wine vinaigrette recipe which includes red wine vinegar, water, extra virgin olive oil, garlic powder or fresh garlic, oregano, basil, and salt and black pepper.
- Salt - for boiling the potatoes.
How to make Greek potato salad
Check out these simple step by step instructions to make Zoe's Greek potato salad. This is an overview of the recipe so please scroll to the bottom for precise amounts and a printable recipe card.
1) Clean potatoes well and pat dry with a paper towel. Quarter potatoes and place in a large pot of cold water. Water level should be about two inches above the potatoes.
2) Bring water to a boil and add some salt. Boil red potatoes until tender, about 10 to 12 minutes. My mini red potatoes were ready in 10 minutes.
3) Drain potatoes and let them cool down a bit. Place potatoes in a large bowl along with the chopped green onions. Pour dressing over the potatoes and toss gently to coat.
4) Top with feta cheese crumbles or serve it on the side.
Tips
- Store bought salad dressing can be substituted. I recommend a Greek style vinaigrette or a lemon dressing.
- Garnish with fresh herbs like fresh basil leaves or oregano leaves. Adds color and flavor.
- Add versatility with cherry tomatoes, red pepper, and cucumbers. There's plenty of zing here, but add a bit of fresh lemon juice if you want.
- Complete the meal with your favorite kabobs and warm pita bread.
How to store potato salad
Store leftovers in an airtight container in the refrigerator for up to three days. The olive oil in the Greek vinaigrette will solidify, so allow 30 on the counter at room temperature before serving. Toss well before serving.
Freezing isn't recommended.
More Mediterranean style recipes like this one
- Homemade Tzatziki Sauce and Dip
- Air Fryer Pita Chips
- Greek Pasta Salad
- Mediterranean Bread Salad (Panzanella)
- Instant Pot Greek Chicken
- Homemade Basil Tomato Soup
Thank you for checking out my version of Zoe's Greek Potato Salad recipe! If you give a try I'd love to know how it turns out.
📖 Recipe
Zoe's Greek Potato Salad Recipe
Ingredients
- 24 oz red potatoes quartered
- ½ teaspoon salt
- ¼ cup green onions chopped or sliced
- ½ cup red wine vinaigrette
- additional salt and pepper to taste
Instructions
- Clean potatoes well and pat dry with a paper towel. Quarter potatoes and place in a large pot of cold water. Water level should be about two inches above the potatoes.
- Bring water to a boil and add some salt. Boil red potatoes until tender, about 10 to 12 minutes. My mini red potatoes were ready in 10 minutes.
- Drain potatoes and let them cool down a bit. Place potatoes in a large bowl along with the chopped green onions. Pour dressing over the potatoes and toss gently to coat.
- Top with feta cheese crumbles or serve it on the side.
Notes
Garnish with fresh herbs like fresh basil leaves or oregano leaves. Adds color and flavor.
Add versatility with cherry tomatoes, red pepper, and cucumbers. There's plenty of zing here, but add a bit of fresh lemon juice if you want.
Complete the meal with your favorite kabobs and warm pita bread.
Mom
The perfect summer potato salad!