Spanakopita Potato Salad is a fun twist on potato salad, and a unique dish to bring to any bbq, picnic, or potluck!
When Mike and I invite neighbors over for dinner, we typically make one of two things, depending on the weather: grilled meats (like chicken, steak, and/or fish) when it’s warm out, or a rice-based dish (like biryani or maqluba, or an Indian or Thai curry with rice on the side) when it’s cold.
The sides and desserts always get switched up, and in particular, I’m always trying to come up with new salad recipes to keep things interesting. This particular potato salad was a big hit and a great balance of flavors the last time we had friends over for grilling.
Here potatoes are the perfect blank slate to soak up a tangy lemon and olive oil-based dressing, which I find to be a refreshing change from the ubiquitous and sometimes quite heavy mayo-based potato salad. Fresh garlic gives it a kick (in a good way!), and fresh, bright-flavored dill packs a punch of flavor. And because I think it wouldn’t be a proper Spanakopita spin-off without feta and pine nuts, they’re perhaps the stars of the show.
And here are a few more delicious looking paleo-friendly dishes that are perfect for a summer bbq:
Bacon-Wrapped Pineapple from Angela (Bare Root Girl)
Grilled Mojo Salmon Kebabs from Lauren (Wicked Spatula)
Spicy Jalapeño Turkey Burger from Kari (GI365)
Grilled Pound Cake with Lemon Curd and Berries from Becky (A Calculated Whisk)
What are some of your go-to summer party recipes? (If there’s something that’s mind-blowingly amazing, please leave a link the comments below!)
- 1½ lbs (680 g) potatoes, peeled and cubed
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 to 2 cloves garlic, crushed (more or less to taste; or use garlic powder to taste if you’re leery of using raw garlic)
- ½ teaspoon honey
- ½ teaspoon salt (reduce to ¼ teaspoon if your feta is very salty)
- ¼ teaspoon black pepper
- ⅓ cup fresh chopped dill
- ¼ cup crumbled feta
- 2 tablespoons toasted pine nuts
- Add the potatoes to a medium saucepan and cover them with cold water by 2 to 3 inches. Put a lid on the saucepan and bring to a boil. Turn the heat down so it doesn’t boil over, and then cook with the lid ajar until the potatoes are fork-tender, about 5 to 7 minutes. Drain the potatoes and cool a few minutes.
- Whisk together the lemon juice, olive oil, garlic, honey, salt, and black pepper in a medium-sized bowl. Toss in the potatoes and refrigerate at least 2 hours (or up to 2 days) before serving so the flavors can blend.
- Right before serving, transfer the potato salad to a serving bowl, stir in the dill, and sprinkle on the feta and pine nuts.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I love this lighter style potato salad! Plus, that feta on top? Just perfect!
Mayo-free potato salads are the best, and with all those pine nuts on top?! Who could say no?
Hurray for mayo-free potato salads! Yours sounds so light and flavourful. Pinning.
My husband and I have been on such a feta kick lately and this sounds just perfect! I can’t believe I haven’t had a good potato salad yet this summer so this is definitely going on our agenda!
I love feta cheese in everything, and I can’t wait to try it in potato salad, plus I have an abundance of dill right now so this is absolutely perfect!
This salad sounds wonderful. I grew up on a mashed up potato salad that had egg yolks mashed in with the dressing, which was vinegar and oil based. So I don’t think that non-mayonnaise-based potato salads are strange. I really like Greek flavors, too, so I know I would enjoy this.
Spanakopita is a favorite of mind and I love a good potato salad – what a wonderful idea to combine them! This looks like the perfect thing for a summer picnic!
HI, Faith!
Been a long time since I’ve popped by, and this is a great little round up! Love the salad and interestingly, as my husband is from the Balkans, do make a very similar salad. There is a traditional potato salad there eaten when serving fish – the oil and lemon garlic dressing with some onion added, and that’s all she wrote. Delicious on its own, but like you – potatoes and dill just go together, and as it is prolific in my garden, often through it in… the addition of the feta and pinenuts most definitely bump it up a notch and I can see it would be a welcome crown pleaser – particularly with some keftedes on the grill!
:)
V
ALMOST too pretty to eat. Almost! Great combo of flavors and just mouthwatering photos.