Greek Potato Salad

by Heidi Larsen Updated: Jun 22, 2025

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This Greek potato salad is a tangy spin on the traditional potluck side dish, 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 and so full of incredible, vibrant flavor.

This recipe 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, and this is what I make when I crave a potato salad that’s lighter and bright with flavors.

Let’s go Greek, shall we?

Heidi’s Tips for Recipe Success

I always use Kalamata olives in this Greek-inspired potato salad. They’re buttery in texture, with a subtle fruity, briny flavor I adore.
Buy feta cheese in a block and crumble it yourself. The pre-crumbled feta often tastes dry and chalky.
Baby potatoes are creamy and tender once boiled, and their thin skin means you don’t have to peel them first.

Greek Potato Salad ingredients foodiecrush.com

What’s in This Recipe?

Greek salad dressing — Follow my simple recipe to make a tangy, herby Greek dressing or use your favorite store-bought bottle.
Baby potatoes — Use 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.
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.
Kalamata olives — These too add a nice briny bite. Choose pitted and slice them in half so they go further.
Fresh dill — And lots of it!
Feta cheese — One can never have too much cheese.

Ingredient Swaps

Use other types of briny Greek or Mediterranean olives. Green olives are always a favorite.
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.

How to Make Greek Potato Salad

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 remaining ingredients and toss with the dressing.

Heidi’s Tip: I like finishing the salad off with another layer of fresh feta sprinkled with dill. Makes it so pretty.

Storage and Make Ahead Tips

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

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.96 from 72 votes