Greek Potato Salad Recipe

This Greek Potato Salad Recipe is a sunshine-filled celebration of Mediterranean flavors—briny, tangy, herby, and utterly irresistible. Creamy potatoes mingle with kalamata olives, sun-dried tomatoes, capers, and a generous tumble of crumbled feta, all slicked with a punchy Greek vinaigrette. It’s like a classic Greek salad met a potato salad at a summer picnic and they decided never to part ways.

Ingredients You’ll Need

The beauty of this Greek Potato Salad Recipe is how it turns humble ingredients into a showstopping salad. Each element adds its own personality—creamy potatoes, briny olives, tart tomatoes, and that irresistible herby zip. Here’s what you’ll need, and why it matters for the final flavor.

• Petite white or red potatoes (2 pounds): Their creamy texture holds up perfectly and soaks up all that punchy dressing.
• Kalamata olives (1 cup, pitted): These dark beauties provide a deep, savory brininess you just can’t skip.
• Oil-packed sun-dried tomatoes (7 ounces, drained and chopped): Chewy, sweet, and tangy—think of them as little flavor bombs.
• Capers (4 ounces, drained with brine reserved): Tiny but mighty, they bring a delightful salty pop and their brine is liquid gold for seasoning.
• Red onion (1 cup, thinly sliced): For a bit of bite and gorgeous color contrast.
• Fresh dill (½ cup, roughly chopped): Classic Greek salad flavor—bright, grassy, and fragrant.
• Feta cheese (½ cup, crumbled): Creamy and tangy, it ties everything together with a salty punch.
• Extra-virgin olive oil (½ cup): The base of our vibrant Greek dressing—smooth and fruity.
• Red wine vinegar (½ cup): Gives the salad its signature tang and sparkle.
• Garlic (2 cloves, pressed or minced): For warmth and depth in the dressing.
• Dry mustard, dried thyme, dried oregano (2 teaspoons each): Essential for that robust, complex salad dressing.
• Kosher salt & freshly ground black pepper (1 teaspoon each): To coax out every flavor note in the salad.

Variations

This Greek Potato Salad Recipe is endlessly flexible, so don’t be afraid to make it your own. Whether you want to adapt for a special diet, use up pantry staples, or add an extra flavor twist, here’s how you can get creative:

• Vegan Version: Skip the feta or opt for a plant-based alternative—everything else is naturally dairy-free and full of flavor.
• Add Chickpeas: Toss in a can of drained chickpeas for extra protein and a heartier dish that stands on its own as a meal.
• Use Different Herbs: No dill? Try parsley, mint, or basil for a fresh twist on the classic Greek potato salad vibe.
• Spice It Up: Add a pinch of crushed red pepper flakes to the dressing for a little gentle heat.
• Change the Potatoes: Yukon golds, fingerlings, or even baby purple potatoes all work beautifully—play with the colors!

How to Make Greek Potato Salad Recipe

Step 1: Cook the Potatoes

Start by placing the petite potatoes in a medium pot and covering them with water by about an inch. Add a healthy pinch of salt, bring to a boil, then reduce to a gentle simmer. After about 15 minutes, when the potatoes are fork-tender but not falling apart, drain them. Let them cool just enough to handle comfortably—this helps them soak up maximum flavor from the dressing later.

Step 2: Whip Up the Greek Dressing

While the potatoes cook, prepare the dressing. In a jar with a tightly fitting lid, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, kosher salt, and black pepper. Give it a good shake until it’s creamy and emulsified—the aromas alone will transport you to the Greek islands!

Step 3: Dress the Warm Potatoes

As soon as the potatoes are just cool enough to handle, cut them in half or into chunky bite-sized pieces. While they’re still warm, drizzle with that reserved caper brine and give a gentle toss. This step is key: warm potatoes absorb the briny goodness and become little flavor sponges.

Step 4: Bring It All Together

Add the kalamata olives, thinly sliced red onion, drained capers, chopped sun-dried tomatoes, and dill to the potatoes. Pour over the Greek vinaigrette and toss gently, making sure all those beautiful morsels are glistening. Taste and adjust seasoning, then sprinkle generously with crumbled feta.

Step 5: Rest and Serve

If possible, let the salad sit for at least an hour before serving (either at room temperature or in the fridge). This little pause lets the flavors meld and intensify, making for an even tastier Greek Potato Salad Recipe. Serve warm, chilled, or at room temp—each is wonderful.

How to Serve Greek Potato Salad Recipe

Garnishes

Add a final sprinkle of fresh dill and a handful of extra feta right before serving for an eye-catching finish. If you love a hit of briny crunch, scatter a few more capers or sliced olives on top. Lemon zest or a dash of black pepper also brings a sunny, aromatic lift to your Greek Potato Salad Recipe.

Side Dishes

This salad is a superstar at BBQs, picnics, and potlucks—try it alongside grilled chicken souvlaki, lamb kebabs, or simply with crusty bread and crisp green salad. For a vegetarian feast, serve with stuffed grape leaves (dolmades) or a platter of roasted veggies.

Creative Ways to Present

Spoon your Greek Potato Salad Recipe into a pretty shallow bowl and top with extra herbs for color. Skewer little portions onto toothpicks for party bites, or layer in mini mason jars for picnics on the go. For buffet spreads, let guests build their own with extra toppings on the side!

Make Ahead and Storage

Storing Leftovers

Leftover Greek Potato Salad keeps beautifully! Store in an airtight container in the fridge for 3–4 days. The flavors deepen with time, making tomorrow’s lunch extra special, just give a gentle toss before serving.

Freezing

Because the salad contains fresh herbs, onion, and feta, freezing isn’t recommended. The texture of the potatoes and fresh elements changes dramatically in the freezer—enjoy this one fresh from the fridge for best results!

Reheating

This Greek Potato Salad Recipe is heaven served cold or at room temperature, but if you prefer it a touch warm, gently reheat just until lukewarm in the microwave. Avoid high heat, so the feta stays creamy and the veggies keep their bite.

FAQs

Final Thoughts

If you’re searching for a new potluck favorite or just a way to brighten up your own table, this Greek Potato Salad Recipe will absolutely delight. It’s fuss-free, deeply flavorful, and impossible not to fall in love with after just one bite. I hope you give it a try soon and enjoy every zesty, herby, sunshine-filled forkful!

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