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.
What’s in This Recipe?
- Greek salad dressing โ Follow my simple recipe to make a tangy, herby Greek dressing or use your favorite store-bought bottle.
- Baby potatoes โย Use white or red potatoes (no need to peel!).
- Sun dried tomatoes โย 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 โ I prefer red over white or yellow in this recipe for color.
- Capers โย These pickled flower buds lend a briny pop to each bite.
- Kalamata olives โย These too add a nice briny bite. Choose pitted and slice them in half so they go further.
- Fresh dill โ And lots of it!
- Feta cheese โ 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 theyโre 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
- Grilled Greek Chicken Kebabs
- Grilled Balsamic Chicken with Olive Tapenade
- Greek Turkey Burgers with Tzatziki Sauce
- Juicy Grilled Salmon
- Saucy Greek Baked Shrimp
- Mediterranean Grilled Pork Chops with Tomato Salad
- Grilled Greek Chicken
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.
Greek Potato Salad Recipe
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
- ยฝ cup fresh dill , roughly chopped
- ยฝ cup feta cheese , crumbled
Greek Salad Dressing
- ยฝ cup extra-virgin olive oil
- ยฝ 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
- 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.
- 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.
- 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 theyโre still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
- 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
More Great Potato Salads for Entertaining
- Nicoise Potato Salad
- No-Mayo Potato Salad
- German Potato Salad
- Creamy Dilled Red Potato Salad
- Loaded Baked Potato Salad
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Yoni
Love this recipe.
For a twist Iโve added roasted potatoes instead of boiled. Works amazingly well too! Oh and some grated and drained cucumber for some freshness
What a great adaptation Yoni! Thanks for the idea!
Lexi
Had this pinned for months, finally made it, best potato salad I have ever had. AMAZING!
So glad you enjoyed it Lexi!
Megan
Simple and tasty!! I love this potato salad!
Hayley
Thanks, Megan, we’re so glad you enjoy it!
adithi
So, good and tasty this is one of the favourite dish
Hayley
Thank you, we’re happy to hear you enjoy it!
Jordan
This is one of my favourite dishes I have ever made!! I will be making this for the foreseeable future! I cut the oregano and thyme as others suggested, and it was perfect. My husband doesnโt care for capers or olives, so he just picked those out and he still enjoyed it.
Hayley
Thank you for sharing with us, Jordan! We’re happy to hear you and your husband enjoyed it!
Alison
It would be helpful on the recipe if you could clarify the measurement of capers and sun-dried tomatoes by volume (i.e. 1/2 cup, 1/4 cup) rather than by weight and then the measurement of the caper brine (i.e. teaspoon or tablespoon, etc). I don’t bake, so I don’t have a kitchen scale and the jars of each that I had were very large, so the “ounces” did not match up to the jar size. Thank You.
Hayley
Hi Alison! We appreciate your feedback here. For the capers, 4 ounces is 1/2 cup. For the sun dried tomatoes, it’s a 7-ounce jar and that amount would be right in between 3/4 cup and 1 cup. Feel free to start with less of each of these, taste, and add more if you like. We hope this helps! :)
Renee
Delicious, but next time I think I will cut the oregano in half. It was pretty strong.
Hayley
We’re glad you enjoyed it Renee, and definitely feel free to adjust the seasoning to your liking! :)
Claudia Diaz
this is so amazing
Hayley
Thanks, Claudia, we’re so glad you loved it!
Liz
This is delicious. Thank you !
Hayley
We’re so happy you love it, Liz!
Kristen
Amazing – flavors meld well together and create a delish *fresh* potato salad. I just had some warm, but serving tonight cold with some grilled chicken.
Hayley
Thank you Kristen, we’re so glad you enjoyed this! :)
Jaki
Really good recipe. Made this last night as side dish to grilled Greek chicken thighs.
Main change I made was with the dressing. Added less vinegar, no thyme, slightly less oregano and a pinch of sugar.
Will definitely add this to our summer menu rotation.
Hayley
Thanks for sharing, Jaki! We’re happy to hear you enjoyed this!
Marie
We made it tonight as a side for fondue, it was really good! I didnโt have capers, so i just made the salad without it, and it still turned out really good. Iโll make it again with the capers next time, and I might even add some artichokes. It made a lot of vinaigrette, which will be great for leftovers, it wonโt dry out much. Thanks for a great non-traditional potato salad
Sounds great Marie!
Martha O
I liked the idea but felt there far too much dried oregano and thyme. All I could taste was dried herb. I did measure carefully. If I wer to make again I would halve the oregano and thyme.
Erin Woodward
This was OUTSTANDING!!!! A party in your mouth! Makes a large amount so I will halve next time. Absolutely loved this!
Happy to hear Erin!
steve
Followed the recipe with no deviations. It was amazing. Everyone said it was the best potato salad they’ve ever had. And we are a foodie Greek family, so it was being compared other mediterranean style potato salads.
Such amazing flavors! Next I’m going to try the same recipe with some kind of pasta and maybe some grilled shrimp tossed in.
I’m so glad you enjoyed it Steve, and even more, that your family enjoyed it too. love the idea of adding grilled shrimp, because they’re always delicious too. THX!
JP
I’ll be making this all summer!
I bet you will be eating it plenty Jay :) Enjoy!
denise
Hi There! Love your recipes but for some reason Pinterest won’t accept it onto my FoodieCrush board. Can you help?
Hi Denise, it must have been a bug? Try again later, Pinterest can be a little challenging sometimes.