As I prepared dinner last week, the aroma of roasted potatoes filled my kitchen, instantly transporting me to a sun-drenched Mediterranean village. That’s when I decided to whip up a refreshing Greek Potato Salad that beautifully blends tender, fluffy potatoes with briny kalamata olives and vibrant sun-dried tomatoes. This Greek Potato Salad isn’t just a time-saver for busy weeknights—it’s a deliciously quick, vegetarian option that caters to diverse palates! Perfect whether served warm, at room temperature, or chilled, this dish is not only a feast for the eyes but also a wholesome companion to your favorite grilled dishes or hearty stews. Ready to make your taste buds dance? Let’s dive into this delightful recipe! Why is this Greek Potato Salad irresistible? Quick Preparation: This Greek Potato Salad comes together in just under 30 minutes, perfect for busy evenings or unexpected guests. Vibrant Flavors: The tangy feta and savory kalamata olives harmonize beautifully, bringing a taste of the Mediterranean to your table. Healthy and Wholesome: Naturally gluten-free and vegetarian, it’s packed with nutritious ingredients, making it a guilt-free option for everyone! Versatile Dish: Serve it warm alongside grilled chicken or chilled as a picnic side; this salad adapts to any occasion. Crowd-Pleaser: Perfect for potlucks or family dinners, it appeals to diverse tastes and guarantees satisfied smiles all around. Try it with a refreshing Mango Avocado Salad for a delightful meal! Greek Potato Salad Ingredients For the Salad Potatoes – Use Yukon Gold or red potatoes for the best creamy texture. Kalamata Olives – Adds a briny, savory flair; green olives are a great substitute if desired. Sun-Dried Tomatoes – Contributes rich flavor; fresh tomatoes can work, but texture will change. Red Onion – Offers a mild bite; switch to green onions for less intensity. Capers – Provides a briny element; feel free to omit if watching sodium intake. Fresh Dill – Brings aromatic freshness; parsley can serve as a lovely alternative. Feta Cheese – Crumbled for a tangy finish; opt for dairy-free feta for a vegan version. For the Dressing Extra-Virgin Olive Oil – The flavor-packed base for the dressing; substitute with avocado oil if you fancy. Red Wine Vinegar – Gives the salad brightness; white wine vinegar is a quick replacement. Garlic – Infuses depth; garlic powder can work in a pinch, but adjust to your taste. Dry Mustard, Oregano, Thyme, Kosher Salt, Black Pepper – Seasonings that elevate the dressing flavor; tailor to your personal preference. This Greek Potato Salad is not just a recipe; it’s a celebration of flavors and textures that transports you to sunny Mediterranean shores in every bite! Step‑by‑Step Instructions for Greek Potato Salad Step 1: Boil the Potatoes Begin by bringing a medium pot of water to a rolling boil over high heat. Add 1-2 teaspoons of kosher salt to the water, which enhances the flavor of the potatoes as they cook. Carefully add the Yukon Gold or red potatoes, and let them bubble away for approximately 15 minutes. They should become fork-tender but not mushy—test doneness by piercing one with a fork. Step 2: Drain and Cool Once the potatoes are cooked, pour them into a colander to drain the hot water. Allow them to sit for a few minutes to cool down, and for best results, let them rest until they are no longer steaming. Cooling the potatoes ensures that your Greek Potato Salad maintains its ideal texture without becoming soggy as you prepare the rest of the ingredients. Step 3: Prepare the Dressing While the potatoes are cooling, grab a clean jar with a lid to make the dressing. Combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in the jar. Secure the lid tightly, then shake vigorously for about 30 seconds until the mixture is well combined and emulsified. Set this dressing aside to allow the flavors to meld together. Step 4: Cut the Potatoes When the potatoes have cooled completely, slice them into bite-sized chunks. This step is crucial for creating the perfect bite in your Greek Potato Salad. As you cut, be sure to put the diced potatoes in a large bowl, and drizzle them with reserved caper brine if using. Gently toss the potatoes to coat without breaking them up—this preserves their fluffy texture. Step 5: Mix the Salad Ingredients In the same large bowl, combine the potato chunks with kalamata olives, finely chopped red onions, capers, coarsely chopped sun-dried tomatoes, and fresh dill. Using a large spoon, gently fold all the ingredients together, ensuring that the flavors intermingle without crushing the potatoes. This mixture creates the vibrant foundation of your Greek Potato Salad. Step 6: Dress the Salad Now that the ingredients are well combined, it’s time to pour the dressing from Step 3 over the potato mixture. Use a large spoon to gently toss everything together, making sure all components are evenly coated in the zesty dressing. Taste and adjust the seasoning with more salt or pepper as desired to enhance the flavor profile of your Greek Potato Salad. Step 7: Add the Feta and Serve Finally, sprinkle crumbled feta cheese over the top of the salad for an extra layer of creaminess and tang. Give it one last gentle toss to incorporate the feta without breaking it down. Your Greek Potato Salad can be served warm, at room temperature, or chilled—allow it to sit for at least an hour to deepen the flavors before serving. What to Serve with Mediterranean-Inspired Greek Potato Salad Elevate your dining experience with mouthwatering accompaniments that harmoniously enhance this vibrant Greek Potato Salad. Grilled Chicken Skewers: These tender, smoky delights add a satisfying protein element and perfectly balance the tangy flavors of the salad. Pita Bread: Soft, warm pita acts as a delightful vessel for scooping up salad, adding a chewy texture that complements the crispness of the potatoes and vegetables. Roasted Vegetables: Seasoned to perfection, these earthy gems provide a wholesome crunch and a burst of additional Mediterranean flavors, perfect for a colorful meal. Feta-Stuffed Olives: Outrageously briny and rich, these tangy bites echo the feta in the salad while intensifying the overall Mediterranean experience. Lemon Herb Quinoa: Light, fluffy, and infused with bright flavors, this protein-packed side brings a refreshing zest alongside the creamy salad. Cucumber Mint Salad: A refreshing, crisp counterpoint that plays with the rich textures of the Greek Potato Salad, enhancing your plate with every bite. Tzatziki Sauce: Creamy, garlicky, and cool, this yogurt-based dip adds an extra layer of flavor and is perfect for dipping bread, balancing the other components beautifully. White Wine: A chilled glass of crisp Sauvignon Blanc perfectly complements the bright flavors, providing a refreshing sip against the savory salad. Baklava: For a sweet ending, this flaky, honey-soaked pastry offers a delightful contrast to the tangy salad, leaving your guests with a memorable finish. How to Store and Freeze Greek Potato Salad Fridge: Store leftover Greek Potato Salad in an airtight container for up to 3-4 days. The flavors deepen, making it even more delicious the next day! Freezer: Although not recommended, if you must freeze, keep the salad in a freezer-safe container for up to 2 months. Note that potatoes may change texture upon thawing. Reheating: If served warm, gently reheat in the microwave while adding a splash of olive oil to retain moisture. Avoid heating if you prefer it cold or at room temperature. Best Practices: Always stir before serving after refrigeration; this helps redistribute flavors and makes your salad look fresh again! Make Ahead Options These Greek Potato Salad preparations are perfect for time-strapped home cooks! You can prepare the potatoes and dressing up to 24 hours in advance, ensuring you save precious time on busy evenings. Simply boil and cool the potatoes, then store them in an airtight container in the refrigerator. The dressing can also be shaken and refrigerated, allowing the flavors to meld. When you’re ready to serve, toss the cooled potatoes with the dressing, olives, and fresh ingredients for just as delicious results. This allows the flavors to deepen, making your Greek Potato Salad even tastier when it’s time to enjoy! Expert Tips for Greek Potato Salad Cool the Potatoes: Allow your cooked potatoes to cool thoroughly before mixing; this prevents the salad from becoming soggy and preserves the fluffy texture. Flavor Enhancement: Let the Greek Potato Salad sit for at least an hour before serving; this resting time allows the flavors to marry beautifully, enhancing the taste. Adjust Seasoning: Always taste before serving! Don’t hesitate to adjust salt and pepper according to your liking, as personal preferences can vary widely. Substitutions Allowed: Feel free to swap ingredients like olives or cheese based on your preferences or dietary needs; just make sure to balance the flavors. Serving Temperature: This salad is versatile and can be enjoyed warm, at room temperature, or chilled—perfect for any occasion! Variations & Substitutions for Greek Potato Salad Feel free to explore your creativity with this Greek Potato Salad, which can be easily adapted to suit your taste and dietary preferences! Dairy-Free: Substitute crumbled feta with dairy-free feta or omit cheese entirely for a vegan option. Add Crunch: Toss in diced cucumbers or bell peppers for an extra crunch and vibrant color. Swap Olives: Use green olives or even pickled jalapeños for a different flavor profile that adds a touch of heat. Herb Twist: Instead of dill, try fresh basil or cilantro for a unique twist on freshness, bringing an exciting new aroma. Protein Boost: Add shredded rotisserie chicken or chickpeas to turn this salad into a hearty main dish, making it perfect for satisfying hunger. Spice it Up: For those who love a kick, sprinkle some red pepper flakes or chopped fresh chili peppers into the salad. Zesty Variation: Incorporate a tablespoon of lemon zest or a splash of lemon juice into the dressing for an extra burst of brightness. This Greek Potato Salad pairs beautifully with grilled mains, such as my delicious Loaded Baked Potato or makes a delightful side for a refreshing Mojito Fruit Salad. Enjoy personalizing this dish to make your mealtime special! Greek Potato Salad Recipe FAQs What type of potatoes should I use for the best texture in Greek Potato Salad? Absolutely! I recommend using Yukon Gold or red potatoes for this Greek Potato Salad, as they provide a tender and fluffy texture. These varieties hold their shape well during cooking, ensuring your salad has a pleasing bite. How long does Greek Potato Salad last in the fridge? This delightful salad can be stored in an airtight container in the refrigerator for up to 3-4 days. I often find that the flavors deepen and develop even further after a day, making it taste even better as leftovers! Can I freeze Greek Potato Salad? While freezing Greek Potato Salad isn’t ideal, you can do it for up to 2 months in a freezer-safe container. Be mindful that the texture of the potatoes might change upon thawing; they can become a bit mushy. Thaw in the fridge and stir well before serving. What should I do if my Greek Potato Salad feels soggy? If your salad seems too wet, it may be due to the potatoes not being cooled completely before mixing. To salvage it, try to separate the ingredients gently and let it sit in the fridge uncovered for about 15-30 minutes to help some moisture evaporate. You can also add a bit more feta or olives to balance the flavor. Are there any dietary considerations for Greek Potato Salad? Yes! This Greek Potato Salad is naturally vegetarian and gluten-free, making it a fantastic option for many dietary preferences. If you’re watching sodium intake, consider skipping the capers and opting for low-sodium olives. For dairy-free needs, you can easily use dairy-free feta or omit it altogether. How do I enhance the flavor of my Greek Potato Salad? The best way to enhance the flavors is to allow your salad to sit for at least an hour before serving. This resting time lets all the ingredients mingle beautifully. Before serving, always taste and adjust the seasoning with more salt, pepper, or even a splash more vinegar for brightness! Savory Greek Potato Salad with a Mediterranean Twist This refreshing Greek Potato Salad blends tender potatoes, kalamata olives, and vibrant sun-dried tomatoes, making it a deliciously quick, vegetarian option perfect for any occasion. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsCooling Time 5 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: SaladCuisine: MediterraneanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad4 cups Yukon Gold or red potatoes Use for the best creamy texture1 cup Kalamata olives Briny, savory flair1/2 cup Sun-dried tomatoes1/4 cup Red onion Finely chopped2 tablespoons Capers Optional; adjust based on sodium preference2 tablespoons Fresh dill Can substitute with parsley1 cup Feta cheese Crumbled, or use dairy-free version for veganFor the Dressing1/4 cup Extra-virgin olive oil Substitute with avocado oil if desired1/4 cup Red wine vinegar White wine vinegar is a substitute2 cloves Garlic Minced1 teaspoon Dry mustard1 teaspoon Oregano1 teaspoon Thyme1 teaspoon Kosher salt Adjust to taste1/2 teaspoon Black pepper Adjust to taste Equipment medium potcolanderjar with lidlarge bowlspoon Method Step-by-Step Instructions for Greek Potato SaladBring a medium pot of water to a rolling boil. Add salt and the Yukon Gold or red potatoes. Cook for approximately 15 minutes until fork-tender.Drain the potatoes in a colander and allow them to cool. Let them rest until no longer steaming.In a jar, combine olive oil, vinegar, minced garlic, dry mustard, oregano, thyme, kosher salt, and black pepper. Shake until well combined.Once cooled, slice the potatoes into bite-sized chunks and drizzle with caper brine if using.Combine potato chunks with olives, red onions, capers, sun-dried tomatoes, and dill. Gently mix to combine.Pour the dressing over the salad mixture and toss gently to coat all ingredients.Sprinkle crumbled feta over the top and toss gently. Serve warm, at room temperature, or chilled. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 34gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg NotesAllow the salad to rest for at least an hour to deepen flavors. Adjust seasoning according to personal preference before serving. Tried this recipe?Let us know how it was!
