Go Back
Greek Potato Salad

This Greek potato salad is loaded with veggies and tossed in an oil and vinegar dressing, making it a healthier version to a classic favorite!


  • 1 zucchini
  • 2 summer squash
  • 2 lbs unpeeled Yukon Gold Potatoes (or any type of potatoes you like)
  • 1 pint sweet grape tomatoes, cut in half
  • 1 large cucumber, peeled and diced
  • ¼ red onion, chopped
  • 2 green onions, chopped
  • 2 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ cup red wine vinegar
  • ¼ cup olive oil


  1. Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil.
  2. Cook 18-20 minutes or until fork tender.
  3. Cool to room temperature before cutting.
  4. Cut ends of zucchini and squash and then cut into half. Place steamer basket in ½ inch water inside pot.
  5. Put zucchini and squash in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork tender.
  6. Cool to room temperature before cutting.
  7. Cut potatoes and zucchini into chunks.
  8. Place in bowl with other ingredients. Toss until evenly coated.

Recipe Notes

You can use all zucchini or all squash if you’d like. Play around with the amounts you like!