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Overhead shot of a large bowl of vibrant Greek potato salad with red onions, Kalamata olives, and fresh herbs.
Layla

Zesty Mediterranean Air Fryer Greek Potato Salad

This vibrant Greek potato salad features perfectly roasted potatoes, crisp vegetables, briny Kalamata olives, and creamy feta, all tossed in a zesty lemon-herb vinaigrette. A refreshing side dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Potatoes
  • 1.5 lbs baby potatoes quartered (or cut into 1-inch pieces)
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp salt kosher
  • 1/4 tsp black pepper freshly ground
  • 1 tsp dried oregano
For the Salad
  • 1 English cucumber diced (about 1.5 cups)
  • 1.5 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced, then roughly chopped
  • 1/2 green bell pepper cored and diced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
For the Lemon-Herb Vinaigrette
  • 1/4 cup olive oil extra virgin
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp salt kosher
  • 1/8 tsp black pepper freshly ground

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Potatoes
  1. Preheat your air fryer to 400°F (200°C). In a large bowl, toss the quartered potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano until evenly coated.
  2. Place the seasoned potatoes in a single layer in the air fryer basket. Cook for 20-25 minutes, shaking the basket halfway through, until the potatoes are tender and lightly golden brown. (Alternatively, roast in a preheated oven at 400°F (200°C) for 25-35 minutes on a baking sheet, flipping halfway). Let the potatoes cool slightly.
Prepare the Vinaigrette
  1. While the potatoes cook, combine all vinaigrette ingredients (1/4 cup olive oil, 3 tbsp red wine vinegar, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp dried oregano, 1/4 tsp salt, 1/8 tsp black pepper) in a small bowl. Whisk well until emulsified.
Assemble and Chill
  1. In a large mixing bowl, combine the slightly cooled roasted potatoes, diced English cucumber, halved cherry tomatoes, chopped red onion, diced green bell pepper, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
  2. Pour the prepared lemon-herb vinaigrette over the salad ingredients. Gently toss everything together until all ingredients are well coated.
  3. Cover the bowl and refrigerate the Greek potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

For best flavor, make this Greek potato salad a few hours ahead of time and let it chill in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain before adding to the salad.