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.
In This Post
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
- Grilled Greek Chicken Kebabs
- Mediterranean Grilled Balsamic Chicken with Olive Tapenade
- Greek Turkey Burgers with Tzatziki Sauce
- THE BEST Grilled Salmon
- Saucy Greek Baked Shrimp
- Mediterranean Grilled Pork Chops with Tomato Salad
- Greek Salad with 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
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
- ½ cup extra-virgin olive oil
- ½ 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 they’re 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
- My Grandma’s BEST Potato Salad recipe
- German Potato Salad
- Creamy Dilled Red Potato Salad
- Loaded Baked Potato Salad
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
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 doesn’t 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 didn’t have capers, so i just made the salad without it, and it still turned out really good. I’ll 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 won’t 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.