Name: Greek Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 pounds petite white or red potatoes; 1/2 cup extra-virgin olive oil; 1/2 cup red wine vinegar; 2 cloves garlic, pressed or minced; 2 teaspoons dry mustard; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 cup pitted kalamata olives; 7 ounces oil-packed sun-dried tomatoes, drained and chopped; 4 ounces capers, drained, and reserve brine; 1 cup red onion, thinly sliced; 1/2 cup fresh dill, roughly chopped; 1/2 cup feta cheese, crumbled

Jump to Recipe

If you’re longing for a bright, punchy salad that doubles as both a side and a main attraction, this Greek Potato Salad Recipe is exactly what you want on your table! Imagine fluffy, tender potatoes tossed with briny kalamata olives, zesty sun dried tomatoes, pops of capers, aromatic herbs, and creamy feta, all dressed in a garlicky, herby vinaigrette. Packed with vivid Mediterranean flavors and a riot of color, this dish truly transforms humble potatoes into something extraordinary. Whether you’re hosting a picnic, potluck, or an easy weeknight dinner, this Greek Potato Salad Recipe will steal the spotlight and have everyone coming back for seconds.

Greek Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Greek Potato Salad Recipe is a breeze, and each one plays a pivotal role in creating the perfect harmony of flavors and textures. From creamy potatoes to salty olives and tangy vinegar, these kitchen staples effortlessly come together in a celebration of all things Mediterranean.

Petite white or red potatoes (2 pounds): These provide a creamy, tender base and soak up all the bold flavors beautifully.
Pitted kalamata olives (1 cup): Their briny, slightly fruity bite adds authentic Greek flair and a savory pop.
Oil-packed sun dried tomatoes, drained and chopped (7 ounces): These contribute a sweet-tart depth and a lovely chew to every forkful.
Capers, drained, with brine reserved (4 ounces): Capers infuse a tangy, salty burst and the reserved brine amps up the vinaigrette.
Red onion, thinly sliced (1 cup): A little sharpness and crunch makes the salad fresh and lively.
Fresh dill, roughly chopped (½ cup): This classic Mediterranean herb brings bright, anise-like freshness and color.
Feta cheese, crumbled (½ cup): Tangy, creamy feta is a must for authenticity, lending richness and a hint of salt.
Extra-virgin olive oil (½ cup): The heart of Greek cooking, it brings silky richness and flavor to the dressing.
Red wine vinegar (½ cup): For essential tang and brightness in the dressing.
Garlic, pressed or minced (2 cloves): Provides garlicky depth and sharp bite.
Dry mustard (2 teaspoons): Offers a gentle heat and complexity to the vinaigrette.
Dried thyme (2 teaspoons): Lends earthiness and classic herbal notes.
Dried oregano (2 teaspoons): A signature Greek herb; adds woodsy, aromatic flavor.
Kosher salt (1 teaspoon + for boiling): Accentuates all the colors and flavors.
Freshly ground black pepper (1 teaspoon): Balances and brightens everything.

How to Make Greek Potato Salad Recipe

Step 1: Cook the Potatoes

Start by adding your potatoes to a pot, covering them with water by about an inch, and tossing in a generous pinch or two of kosher salt. Bring it all to a boil, then reduce to a lively simmer and let the potatoes soften up for around 15 minutes, or until a fork slides in easily. This is your chance to build flavor from the ground up, so don’t skimp on salting the water!

Step 2: Whip Up the Dressing

While the potatoes do their thing, grab a jar with a lid and combine the olive oil, red wine vinegar, minced garlic, dry mustard, oregano, thyme, salt, and black pepper. Screw the lid on tight and give it a good shake to emulsify everything together. Shaking ensures the flavors meld and the dressing has perfect body to coat every potato chunk.

Step 3: Prep and Marinate the Potatoes

Once the potatoes are fork-tender, drain them and let them cool just enough to handle. Cut into halves or bite-sized pieces, depending on what feels right for your salad. While still warm, drizzle with the reserved caper brine for an extra layer of tang. This helps the potatoes soak up all that briny goodness, so don’t skip this step!

Step 4: Assemble the Salad

Time to bring it all together! In a large bowl, gently toss your warm potatoes with kalamata olives, thinly sliced red onion, briny capers, sun dried tomatoes, and a generous handful of fresh dill. Pour over the dressing and toss again, tasting and adjusting the seasoning if needed. Finish by sprinkling crumbled feta on top—the crowning touch. For best results, let the salad rest for at least an hour so those flavors can deepen and mingle.

How to Serve Greek Potato Salad Recipe

Garnishes

For ultimate flair and freshness, sprinkle your Greek Potato Salad Recipe with a little extra fresh dill and a final flurry of crumbled feta, right before serving. A few more capers or a drizzle of high-quality olive oil can really make each serving feel special and restaurant-worthy.

Side Dishes

This salad pairs beautifully with anything grilled—think chicken souvlaki, lamb kebabs, or simply grilled fish. It’s also perfect alongside roasted veggies, a big green salad, or even tucked into pita bread for a filling lunch. The bold flavors make this a fantastic companion to all your favorite Mediterranean dishes.

Creative Ways to Present

Why not try spooning it over a bed of crisp arugula or mixed greens for a fresh twist? You could also pile it onto crostini for hearty appetizers, or serve it in individual cups at a picnic or potluck. The Greek Potato Salad Recipe is beautiful when served family-style on a big platter—you’ll love watching everyone dig in!

Make Ahead and Storage

Storing Leftovers

Leftover Greek Potato Salad Recipe keeps exceptionally well in the fridge. Store it in an airtight container, and it will stay fresh and flavorful for 3 to 4 days. In fact, some say it tastes even better the next day, once all the flavors have had more time to blend.

Freezing

Potato salads like this one aren’t ideal for freezing, as the texture of potatoes changes dramatically once thawed—the salad might become watery or mealy. Best to enjoy this salad fresh or refrigerated.

Reheating

It’s not necessary to reheat Greek Potato Salad Recipe—this dish truly shines when served at room temperature or slightly chilled. If you do want to take the chill off, let it sit out on the counter for about 20 minutes before serving.

FAQs

Can I use regular potatoes instead of petite ones?

Absolutely! Yukon Gold or even russet potatoes work well. Just be sure to cut them into uniform, bite-sized pieces for even cooking and dressing absorption.

Is there a vegan option for this Greek Potato Salad Recipe?

Yes, just omit the feta or swap it out for your favorite plant-based feta alternative. All the other flavors are naturally vegan, so you’ll still have a dish that’s bursting with classic Mediterranean taste.

How far in advance can I make Greek Potato Salad Recipe?

You can prepare this salad up to a day ahead. In fact, letting it marinate in the fridge overnight helps the flavors develop even more, so your next-day salad will be superb.

Do I need to peel the potatoes?

No peeling required! The skins of petite potatoes are thin and tender. Plus, they add fiber, flavor, and a lovely earthiness to the salad.

Can I add other vegetables?

Definitely. Roasted red peppers, cherry tomatoes, or diced cucumber would be delicious additions. The Greek Potato Salad Recipe is very adaptable, so feel free to make it your own!

Final Thoughts

If you’re searching for a dish that’s easy, vibrant, and always crowd-pleasing, give this Greek Potato Salad Recipe a try. With bold flavors and plenty of Mediterranean charm, it’s a recipe you’ll turn to again and again. Grab those ingredients, toss it together, and get ready to wow your taste buds!