Greek Potato Salad Recipe

Greek Potato Salad Recipe

This Greek Potato Salad offers a Mediterranean twist on a classic side dish, incorporating robust flavors like kalamata olives, sun-dried tomatoes, and feta cheese, all dressed in a tangy Greek dressing. It’s a flavorful alternative to traditional creamy potato salads and is perfect for any gathering or a simple family meal.


For the Salad:


  • 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, drained (reserve the brine for the dressing if desired)
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill, roughly chopped
  • ½ cup feta cheese, crumbled

For the 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


Cook the Potatoes:

  • Wash the potatoes and place them in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes, depending on their size.
  • Drain and let cool slightly. Once cool enough to handle, cut the potatoes into halves or quarters, depending on their size.

Prepare the Dressing:

In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper. Adjust the seasonings to taste.

Assemble the Salad:

In a large mixing bowl, combine the cooked potatoes, kalamata olives, sun-dried tomatoes, capers, and red onion.

Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated.

Add Herbs and Cheese:

Add the chopped fresh dill and crumbled feta cheese to the salad. Toss lightly to distribute throughout the salad.

Chill and Serve:

Allow the salad to sit for at least 30 minutes at room temperature or chill in the refrigerator to let the flavors meld.

Serve chilled or at room temperature as a delicious side dish to grilled meats, at picnics, or as part of a festive buffet.


Potato Type: Using petite potatoes not only speeds up the cooking time but also provides a pleasant bite-sized appearance that holds the dressing well.

Flavor Boost: Consider adding some of the brine from the capers or olives to the dressing for an extra punch of flavor.

Herb Variations: While dill is traditional, parsley or mint could be used for a different taste profile.

Make Ahead: This salad can be made a day in advance, as the flavors continue to improve with time.


This Greek Potato Salad is a hearty, vibrant side dish that brings a touch of the Mediterranean to your table. It’s packed with flavors and textures that go well with a variety of main courses, making it a versatile choice for any meal or occasion. Enjoy this delightful twist on a classic!

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