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Greek Potato Salad Recipe

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★★★★★

4.5 from 98 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/greek-potato-salad-recipe/