Lemon Thyme Potato Salad with Super Greek Olive Oil

Lemon Thyme Potato Salad with Super Greek Olive Oil

A bright, herb-forward side that lets great olive oil shine

When the weather warms up—or when you’re simply craving something fresh and flavorful—this Lemon Thyme Potato Salad with Super Greek Olive Oil  is our go-to side dish. It’s light, vibrant, and completely mayo-free, allowing high-quality olive oil to take center stage.

Our Super Greek olive oil coats warm potatoes, while fresh lemon and thyme bring balance and brightness. The result is a dish that feels rustic and comforting, yet clean and Mediterranean-inspired—perfect for backyard gatherings, weeknight dinners, or a beautiful addition to your entertaining spread.

Why We Love This Potato Salad

Traditional potato salads can feel heavy, but this version relies on just a few thoughtfully chosen ingredients to deliver maximum flavor without weighing you down.

• Super Greek olive oil provides richness

• Fresh lemon juice and zest add brightness and lift

• Thyme brings subtle earthiness that pairs beautifully with potatoes

• Serving the salad warm allows the potatoes to absorb all that flavor

It’s simple, elegant, and endlessly adaptable.

Lemon Thyme Potato Salad

Ingredients (Serves 4–6)

• 2 lbs baby potatoes (Yukon gold or red), halved

• 1/3 cup Super Greek olive oil

• 3 tbsp fresh lemon juice

• Zest of 1 lemon

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 1 small shallot, finely minced (or red onion)

• 1 clove garlic, finely grated

• 1 tsp Dijon mustard (optional)

• 1 tsp sea salt (to taste)

• 1/2 tsp freshly cracked black pepper

• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of well-salted water to a boil. Add potatoes and cook until fork-tender, about 12–15 minutes. Drain and allow them to cool slightly.

2. In a small bowl, whisk together the Greek olive oil, lemon juice and zest, thyme, shallot, garlic, Dijon (if using), salt, and pepper.

3. Transfer warm potatoes to a large bowl. Pour the dressing over the potatoes and gently toss until evenly coated.

4. Fold in parsley if using. Let the salad rest for 10–15 minutes so the flavors fully absorb before serving.

Serving Suggestions

• Serve warm or at room temperature

• Pair with grilled chicken, lamb, or seafood

• Add crumbled feta or Kalamata olives for a classic Greek twist

• Spoon leftovers over mixed greens for an easy next-day lunch

A Simple Side That Celebrates Olive Oil

This potato salad is a perfect example of how exceptional olive oil can transform even the simplest ingredients. When you start with a bold, high-quality Greek olive oil, you don’t need much else—just a squeeze of lemon, fresh herbs, and good company around the table.

If you make this recipe, we’d love to hear how you served it—or how you made it your own.

🌿 Happy cooking from Texas Hill Country Olive Co. 🫒