Greek Potato Salad Recipe

Introduction

This Greek Potato Salad is a vibrant and tangy side dish perfect for warm-weather meals or gatherings. Featuring tender potatoes, juicy cherry tomatoes, briny olives, and creamy feta, it’s dressed with a zesty oregano and lemon vinaigrette. It’s refreshing, satisfying, and easy to make ahead.

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 and let cool slightly. Cut into bite-size chunks, peeling if desired.
2. Step 2: Make the dressing by whisking together olive oil, red wine vinegar, mustard, dried oregano, salt, black pepper, lemon zest, and grated garlic (if using) in a small bowl.
3. Step 3: Place warm potato chunks in a large bowl and pour the dressing over them. Gently toss, allowing some potatoes to break for a creamy texture.
4. Step 4: Add cherry tomatoes, soaked and drained red onion, olives, capers, chopped parsley, and crumbled feta. Toss gently to combine. Taste and adjust seasoning with salt, pepper, or vinegar as 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 new potatoes or fingerlings for the best texture.
• Soaking the sliced red onion in vinegar or water helps mellow its sharpness.
• Swap parsley for fresh dill to add a different herbal note.
• Add a few chopped cucumbers or bell peppers for extra crunch and color.
• For a vegan version, omit feta or use a plant-based cheese alternative.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more after resting. When ready to serve, let it sit at room temperature for 15–20 minutes and give it a gentle toss. Avoid reheating to keep the fresh, vibrant texture.

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, other varieties like Yukon Gold or red potatoes can work. Avoid starchy potatoes like russets, as they may become too mushy.

Can this salad be made ahead of time?

Absolutely. It can be prepared several hours or a day ahead. Keep it refrigerated and bring to room temperature before serving for the best flavor and texture.

Greek Potato Salad Recipe

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A refreshing and vibrant Greek Potato Salad featuring tender boiled potatoes tossed with cherry tomatoes, olives, capers, red onion, fresh herbs, and crumbled feta, all coated in a tangy red wine vinegar and mustard dressing. Perfect as a side dish for Mediterranean meals or summer gatherings.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Potatoes

• 1½ pounds small waxy potatoes (whole, peeled or unpeeled)

Vegetables and Herbs

• 1½ cups cherry tomatoes, halved
• 1 small red onion, very thinly sliced and soaked in water or vinegar for 10 minutes
• ½ cup olives (Kalamata or Castelvetrano), pitted
• 2 tablespoons capers, rinsed
• ½ cup chopped parsley (or dill)

Cheese

• ½ cup crumbled feta

Dressing

• 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. Cook the potatoes: Place whole potatoes in a pot and cover with cold water. Bring to a boil, then add 1 tablespoon salt. Lower heat and simmer until potatoes are fork-tender, about 15–25 minutes depending on size. Drain and let cool for a few minutes. Cut into bite-size chunks, peeling optional.
2. Make the dressing: In a small bowl, whisk together 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: Place warm potato chunks into a large bowl. Pour the dressing over and gently toss, allowing some potatoes to break for a creamier texture.
4. Add the remaining ingredients: Add halved cherry tomatoes, thinly sliced red onion (drained), olives, capers, chopped parsley, and crumbled feta. Toss gently to combine. Taste and adjust salt, pepper, or vinegar as needed.
5. Finish and serve: Transfer the salad to a serving platter. Sprinkle with extra oregano and drizzle lightly with olive oil before serving.

Notes

• Small waxy potatoes like fingerlings or new potatoes work best for this salad as they hold their shape well.
• Soaking the red onion in water or vinegar mellows its sharpness for a more balanced flavor.
• You can use either Kalamata or Castelvetrano olives based on your preference.
• Feel free to substitute parsley with dill for a different herbaceous note.
• The salad is best served slightly warm or at room temperature, allowing flavors to meld.
• Leftovers can be refrigerated and served cold the next day.

Keywords: Greek potato salad, Mediterranean salad, potato salad with feta, cherry tomatoes, olives, capers, red wine vinegar dressing