This Greek potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese, and a zesty Greek dressing that brings big, bold flavor.
It’s no secret I’m head over heels for Mediterranean food. That’s because it’s fresh, healthy, and so full of incredible, vibrant flavor. I mean, there’s a reason the Mediterranean diet keeps winning best diet in the U.S.. From Nicoise salad and Mediterranean pizza, to the Mediterranean kale salad I can’t stop making, my recipe index is brimming with dishes from this popular cuisine.
This recipes brings together two of my favorite dishes: potato salad and Greek salad. The result is an insanely tasty dish, inspired by the awesome flavors and textures of a classic Greek salad. It’s a refreshing departure from my classic potato salad when I crave a potato salad that’s lighter and bright with flavors. Let’s go Greek, shall we?
What’s in This Greek Potato Salad
This Greek potato salad is comprised of simple Mediterranean ingredients that deliver bold flavors. Here’s what I put in my Greek potato salad:
- Greek salad dressing (olive oil, red wine vinegar, garlic, dry mustard, oregano and thyme, salt and pepper)
- Baby potatoes — white or red potatoes (no need to peel!)
- Sun dried tomatoes — these babies add a delicious sweetness with each bite. I prefer the oil-packed because they’re softer, but be sure to drain them before chopping.
- Kalamata olives — these too add a nice briny bite. Choose pitted and slice them in half so they go further.
- Red onion — I prefer red over white or yellow in this recipe for color
- Capers — these pickled flower buds lend a briny pop to each bite
- Fresh dill — lots of it!
- Feta cheese — one can never have too much cheese
How to Make Greek Potato Salad
This potato salad is a breeze to make. While the potatoes cook, you can make the Greek dressing and easily prep your other ingredients. Here’s how to make it:
- Cook your potatoes. Salt your water generously and simmer your potatoes for about 15 minutes, or until fork-tender or they can be easily pierced with a knife.
- Make the Greek dressing. While the potatoes are cooking, make the dressing by adding all of the ingredients to a jar fitted with a lid close tightly, shake well, and set aside.
- Prep the potatoes. As soon as the cooked potatoes are cool enough to handle, cut them into bite-sized chunks (in half or quartered, depending on how big they are).
- Season the potatoes with the reserved caper brine. While they’re still warm, drizzle the potatoes with the reserved caper brine. The warm potatoes will absorb the tangy flavor. Or, sprinkle with red wine vinegar instead. Set the potatoes aside to cool.
- Toss everything together. To the bowl with the potatoes, add the kalamata olives, red onion, capers, sun dried tomatoes, dill, and feta. Toss with the dressing. Taste for seasoning and add more salt and pepper to taste. I like finishing the salad off with another layer of fresh feta sprinkled with dill. Makes it so pretty.
Greek Potato Salad Substitutions or Additions
- Use other types of briny Greek or Mediterranean olives. Green olives are always a favorite.
- Don’t skimp on the fresh dill. It adds a bright freshness you’ll love.
- Instead of white potatoes, try using red or purple baby potatoes.
- Add fresh or roasted red bell pepper. Green bell pepper would be tasty too.
- A lemon dressing would also be delicious in this, if you wanted to try that instead.
Make it Ahead
- This potato salad can be made the day before serving.
- If the salad seems dry before serving, add more dressing or drizzle with olive oil.
- The salad will keep in the refrigerator for 3-4 days but is best served within the first day of making.
What to Serve With Greek Potato Salad
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Greek Potato Salad
This Greek potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese, and a zesty Greek dressing that brings big, bold flavor.
Servings 10
Calories 264kcal
Ingredients
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun dried tomatoes , drained and chopped
- 4 ounces capers , drain and reserve brine
- 1 cup red onion , thinly sliced
- ½ cup fresh dill , roughly chopped
- ½ cup feta cheese , crumbled
Greek Salad Dressing
- 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
Instructions
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Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
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While the potatoes are cooking, make the dressing. To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.
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The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
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Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese. Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.
Nutrition
Calories: 264kcal | Carbohydrates: 24g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 905mg | Potassium: 768mg | Fiber: 5g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 2mg
More Great Potato Salads for Entertaining
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