Greek Potato Salad Recipe

Introduction

Greek Potato Salad is a vibrant and flavorful dish perfect for warm weather or as a delicious side any time of year. Combining tender potatoes with fresh vegetables, herbs, and tangy feta, it offers a delightful mix of textures and tastes inspired by traditional Greek flavors.

Ingredients

• 1½ pounds potatoes (small waxy potatoes are best, but any work)
• 1½ cups cherry tomatoes (halved)
• 1 small red onion (very thinly sliced and soaked in water or vinegar, let sit 10 minutes)
• ½ cup olives (Kalamata or Castelvetrano, pitted)
• 2 tablespoons capers (rinsed)
• ½ cup chopped parsley (or dill)
• ½ cup crumbled feta
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons mustard (Dijon or yellow)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon lemon zest
• ½ clove garlic, finely grated (optional)

Instructions

1. Step 1: Cook the potatoes by placing them whole in a pot and covering with cold water. Bring to a boil, add 1 tablespoon salt, then lower the heat and simmer until fork-tender, about 15–25 minutes depending on size. Drain, let cool for a few minutes, then cut into bite-size chunks. Peel if desired.
2. Step 2: Make the dressing by whisking together extra virgin olive oil, red wine vinegar, mustard, dried oregano, salt, black pepper, lemon zest, and grated garlic (if using) in a small bowl until well combined.
3. Step 3: Place the warm potato chunks in a large bowl. Pour the dressing over and gently toss, allowing some potatoes to break apart for a creamier texture.
4. Step 4: Add cherry tomatoes, soaked red onion, olives, capers, chopped parsley, and crumbled feta to the potatoes. Toss gently to combine. Taste and adjust seasoning with salt, pepper, or vinegar if needed.
5. Step 5: Transfer the salad to a serving platter. Sprinkle with extra oregano and finish with a light drizzle of olive oil before serving.

Tips & Variations

• Use small waxy potatoes like fingerlings or new potatoes for the best texture and flavor.
• Soaking the red onion in vinegar or cold water softens its bite and mellows its flavor.
• Substitute parsley with fresh dill for a different but equally fresh herb note.
• Add a handful of chopped cucumbers for extra crunch and freshness.
• For a vegan version, omit the feta or use a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop nicely over time, but the potatoes may absorb more liquid. Reheat gently if desired or serve cold. Add fresh herbs or a little extra dressing before serving to refresh the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, while small waxy potatoes hold their shape best, you can use any potatoes you have on hand. Just be careful not to overcook them so they don’t become too mushy.

Is this salad served warm or cold?

It can be served slightly warm or at room temperature, but it is most commonly enjoyed chilled after resting in the refrigerator for a little while.

Greek Potato Salad Recipe

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4.5 from 103 reviews

A vibrant and flavorful Greek Potato Salad featuring tender waxy potatoes tossed with a zesty dressing, fresh cherry tomatoes, olives, capers, herbs, and creamy feta cheese. This salad is perfect as a side dish for picnics, barbecues, or Mediterranean-inspired meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 1½ pounds small waxy potatoes (whole)

Vegetables & Herbs

• 1½ cups cherry tomatoes, halved
• 1 small red onion, very thinly sliced and soaked in water or vinegar (let sit 10 minutes)
• ½ cup chopped parsley or dill

Other Mix-ins

• ½ cup Kalamata or Castelvetrano olives, pitted
• 2 tablespoons capers, rinsed
• ½ cup crumbled feta cheese

Dressing

• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon or yellow mustard
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon lemon zest
• ½ clove garlic, finely grated (optional)

Instructions

1. Cook the Potatoes: Place whole potatoes in a pot and cover with cold water. Bring to a boil, add 1 tablespoon salt, then reduce the heat and simmer until fork-tender, about 15 to 25 minutes depending on size. Drain and allow to cool slightly, then cut into bite-size chunks, peeling if desired.
2. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, mustard, dried oregano, salt, black pepper, lemon zest, and grated garlic (if using), until well combined.
3. Dress the Potatoes: Transfer the warm potato chunks to a large bowl and pour the dressing over them. Gently toss to coat, allowing some potatoes to break slightly for a creamy texture.
4. Add the Remaining Ingredients: Add halved cherry tomatoes, drained and sliced red onion, pitted olives, rinsed capers, chopped parsley, and crumbled feta to the potatoes. Toss gently to combine. Taste and adjust seasoning with salt, pepper, or vinegar as needed.
5. Finish and Serve: Transfer the salad to a serving platter. Sprinkle with a little extra dried oregano and drizzle with a bit more olive oil before serving.

Notes

• Small waxy potatoes like Yukon Gold or red potatoes work best for this salad as they hold their shape well.
• Soaking the sliced red onion in water or vinegar mellows its sharp flavor.
• Feel free to substitute parsley with fresh dill for a different herbal note.
• This salad can be served warm, room temperature, or chilled.
• For extra garlic flavor, do not omit the grated garlic in the dressing.
• Adjust the salt carefully, especially considering the saltiness of feta and olives.

Keywords: Greek Potato Salad, Mediterranean Potato Salad, Potato Salad with Feta, Healthy Potato Salad, Summer Salad