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Extreme macro close up of Greek Potato Salad showing the texture of the porous potato and glossy lemon herb dressing.

Greek Potato Salad with Lemon Herb Vinaigrette and Green Beans

A vibrant, mayo-free Greek Potato Salad featuring tender baby potatoes, crisp green beans, and creamy feta cheese tossed in a glossy lemon herb dressing. Perfect for healthy lunches or Mediterranean-style dinner sides.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Greek Potato Salad Ingredients
  • 2 lbs Baby Potatoes 900g, halved
  • 1/2 lb Fresh Green Beans 225g, trimmed
  • 4 oz Feta Cheese 115g, hand-crumbled into chunks
  • 1/4 cup Red Onion 40g, thinly sliced
  • 1/3 cup Extra Virgin Olive Oil 80ml
  • 3 tbsp Lemon Juice 45ml, freshly squeezed
  • 1 tsp Dried Oregano
  • 2 cloves Garlic minced

Equipment

  • 1 Large pot For boiling potatoes and beans.
  • 1 Mixing Bowl To toss the salad.

Method
 

Prepare Vegetables
  1. Place baby potatoes in a pot of salted water. Bring to a boil and cook for 10 minutes.
  2. Add green beans to the same pot for the last 3 minutes. Drain both and halve the potatoes while warm.
Assembly
  1. Whisk olive oil, lemon juice, garlic, and oregano until glossy.
  2. Combine warm vegetables and dressing. Top with large feta chunks and extra oregano.

Notes

Dress the potatoes while they are still warm to maximize flavor absorption.
Use high-quality block feta for the best creamy texture and visual appeal.