Greek Potato Salad Recipe

Bright, briny, and impossibly flavorful, Greek Potato Salad is the kind of showstopper side that instantly upgrades any meal. This isn’t your grandma’s classic potato salad; instead, bold Mediterranean ingredients swirl together with tender potatoes to create a crave-worthy blend of creamy, crunchy, and tangy bites. Full of kalamata olives, sun-dried tomatoes, a confetti of fresh herbs, and a punchy caper-flecked dressing, it’s a true celebration of vibrant Greek flavors you’ll come back to all year round.

Ingredients You’ll Need

The ingredients list for Greek Potato Salad is short but bursting with colors and bright, zesty flavors. Each element brings something wonderful to the table, from the earthy base of potatoes to the sharp pop of feta and dill. Let’s take a look at what you’ll need and how every item shines in the finished dish.

• Petite white or red potatoes: These waxy potatoes hold their shape perfectly and offer a creamy-yet-firm texture for salad.
• Kalamata olives: Briny, meaty, and unmistakably Greek, they add a distinct depth and contrast to the mild potatoes.
• Oil-packed sun-dried tomatoes: These bring chewy texture and sweet-tart tang, with their oil adding extra richness.
• Capers (plus reserved brine): Tiny green flavor-bombs that deliver a sharp, savory kick — and don’t skip the brine for an extra punch!
• Red onion: Thinly sliced for bite and an appealing pop of color.
• Fresh dill: Herbaceous and fragrant, dill is key to giving classic Greek potato salad its signature freshness.
• Feta cheese: Tangy, creamy, and salty crumbles are the ultimate finishing touch for richness and flavor contrast.
• Extra-virgin olive oil: Provides a fruity, silky base for the dressing that soaks into those warm potatoes.
• Red wine vinegar: Offers bright, sharp acidity for balancing the rich olive oil and creamy cheese.
• Garlic (pressed or minced): Adds robust flavor and aromatics without overwhelming.
• Dry mustard: Subtle heat and earthiness that ties the dressing together.
• Dried thyme: Adds warmth and an herbal note to complement the fresh dill.
• Dried oregano: Deepens the Mediterranean vibes; a little goes a long way!
• Kosher salt: Essential for seasoning the potatoes as they cook and for balance in the dressing.
• Freshly ground black pepper: A must-have for a robust finish with a hint of heat.

How to Make Greek Potato Salad

Step 1: Cook the Potatoes

Begin by adding your petite potatoes to a medium pot and covering them with water by about an inch. Bring the pot to a boil, toss in 1-2 teaspoons of kosher salt, and then reduce to a lively simmer. Stay close — you’re aiming for tender (but not mushy), usually around 15 minutes. Test with a fork: it should go in easily but the potatoes should remain intact. Drain and let them cool just enough to handle.

Step 2: Make the Dressing

While the potatoes bubble away, whip up the punchy vinaigrette. In a jar with a tight-fitting lid, add the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried oregano, dried thyme, kosher salt, and pepper. Put the lid on and shake energetically until everything comes together in a dreamy, herb-flecked emulsion. Set it aside and let those flavors mingle.

Step 3: Cut and Season the Potatoes

Once the potatoes are cool enough, slice them into bite-sized chunks. While they’re still just a bit warm (this is key!), drizzle them with that reserved caper brine and gently toss. This moment lets the potatoes absorb the briny flavor, ensuring your Greek Potato Salad is savory clear to the center.

Step 4: Combine Potatoes with Veggies and Herbs

Now comes the fun: in a large mixing bowl, add your sliced potatoes and top with the kalamata olives, red onion, capers, sun-dried tomatoes, and a generous handful of chopped fresh dill. Gently toss everything together, careful not to break the potatoes too much.

Step 5: Dress and Finish

Drizzle the herby vinaigrette all over the potato and veggie mixture, then toss again so every ingredient gets coated. Taste, and adjust seasonings with more salt and pepper if needed. Finally, sprinkle the crumbled feta cheese over the top for a gorgeous, tangy finish. Now you’ve officially nailed a perfect Greek Potato Salad!

How to Serve Greek Potato Salad

Garnishes

The right garnish makes Greek Potato Salad shine even more. Scatter extra fresh dill or parsley on top for a burst of green and to heighten those garden-fresh notes. A handful of additional crumbled feta or a drizzle of good olive oil right before serving adds the perfect extra flourish.

Side Dishes

This salad is a knockout with nearly any main but sings alongside grilled meats, seafood, or a platter of simple roasted vegetables. I especially love it with Greek-inspired grilled chicken, lamb kebabs, or a flaky piece of salmon. Lemon wedges and warm pita bread on the side round out the Mediterranean feast beautifully.

Creative Ways to Present

If you’re entertaining, serve Greek Potato Salad nestled in endive leaves for a fun finger-food twist, or pile it high in a rustic wooden bowl for family-style dining. For picnics or lunchboxes, layer it in mason jars: the briny dressing keeps everything flavorful until you’re ready to dig in!

Make Ahead and Storage

Storing Leftovers

Greek Potato Salad keeps its vibrant flavors and texture even when made a couple days ahead. Store leftovers in an airtight container in the fridge, and it’ll hold up perfectly for about 3 to 4 days. The flavors even deepen and meld together over time, making every bite more delicious.

Freezing

While technically you can freeze potato salad, I’d recommend against it for best results. Potatoes tend to lose their wonderful texture and the fresh herbs and feta can become soggy after thawing. It’s so easy to make fresh, you’ll want to whip up a batch when the craving hits.

Reheating

If you prefer your potato salad a little warm (which is lovely), gently reheat it in a microwave-safe dish in short bursts, stirring in between, or let it come to room temperature naturally. Be sure not to overheat, as feta and herbs taste better just barely warmed or cool.

FAQs

Can I use different types of potatoes for Greek Potato Salad?

Yes! While petite red or white potatoes are traditional because of their waxy texture, you can use Yukon Gold or even fingerlings. Just avoid russet potatoes, as they tend to get too mealy for salads.

Is Greek Potato Salad gluten free?

Absolutely, this recipe contains only naturally gluten-free ingredients. As always, double check processed items like feta or jarred sun-dried tomatoes to be sure, but the core recipe is wonderfully gluten-free.

Can I make Greek Potato Salad vegan?

It’s easy to make this dish plant-based by simply omitting the feta or substituting with a vegan feta alternative. The salad will keep all its punchy, savory character and creamy contrast thanks to the potatoes and dressing.

What can I substitute for dill?

If dill isn’t on hand, try a mix of fresh parsley and mint for a different herbal twist. Both are used in Greek cooking and will keep the salad feeling light and summery.

How long should I let the salad rest before serving?

For best flavor, let your Greek Potato Salad sit for at least an hour after mixing. This gives the potatoes time to soak up all those delicious Mediterranean flavors and ensures every bite is seasoned through.

Final Thoughts

There you have it — Greek Potato Salad, ready to liven up any table, potluck, or picnic! Whether you’re making it for a crowd or for your weekday meal prep, this vibrant salad guarantees fresh, bold flavors you’ll come back to again and again. I can’t wait for you to try it and discover just how joyful and tasty potato salad can be!

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