There’s something truly satisfying about a bowl of hearty potato salad — but this Greek potato salad recipe takes that comfort food to a whole new level. With the bold, briny pop of kalamata olives, the punch of red onion, crumbles of creamy feta, and sun-dried tomatoes tucked into every bite, it’s the kind of dish that disappears fast at potlucks and family dinners. And the best part? It’s ready in just 25 minutes.
This version is anything but boring. It’s drenched in a homemade Greek dressing — zesty with red wine vinegar, fragrant with herbs — and it tastes even better as it sits. If you’re looking for a way to freshen up your usual side dish rotation, you’re in for a treat.
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The Story Behind My Greek Potato Salad
A Bite of Greece, Right From My Kitchen
Growing up, potato salad was always on our summer table — but it was usually the creamy, mayo-based kind. You know the one. While it has its place, I always found myself wishing for something with more kick, more edge, more… brightness.
That changed when I visited a small Greek café tucked into a coastal corner of Santorini. They served a warm potato salad loaded with briny olives, capers, and a tangy vinaigrette that soaked into the potatoes like a dream. No mayo in sight — just bold Mediterranean flavor. I was hooked from the first forkful.
Back at home, I started testing a version of my own, adjusting until I landed on what I now call my go-to Greek potato salad recipe. It’s not fussy. In fact, it’s so forgiving that it practically begs to be adapted depending on what you have on hand. But when I make it just like this, with the ingredients listed below, I’m instantly transported.
Why This Recipe Stands Out
This salad doesn’t just sit on the table — it demands attention. With layers of flavor from sun-dried tomatoes, red onions, and dill, it strikes a perfect balance between savory, sour, and slightly sweet. The Greek dressing ties everything together with its herbaceous punch and silky olive oil base.
And let’s not skip the feta. That salty, creamy crumble turns a simple dish into something deeply satisfying. It pairs beautifully with other Mediterranean dishes — like this Fiesta Lime Chicken with Avocado Salsa or a vibrant Pomegranate Pistachio Whipped Feta appetizer.
What I love most is that it’s equally perfect for a weekday lunch, a picnic spread, or a big family BBQ. This salad is simple, smart, and downright delicious — and I can’t wait for you to try it.
Ingredients & Preparation
What You’ll Need for This Greek Potato Salad
The ingredients here are straightforward but thoughtfully layered — each one adding its own voice to the chorus of bold Mediterranean flavors. Below is a quick-glance table to help you prep with ease.
Ingredients Table
| Ingredient | Amount | Notes |
|---|---|---|
| Petite white or red potatoes | 2 pounds | Skin on or off — your choice |
| Kalamata olives, pitted | 1 cup | Slice if desired for easier bites |
| Oil-packed sun-dried tomatoes | 7 ounces | Drained and chopped finely |
| Capers | 4 ounces | Reserve the brine — it’s liquid gold! |
| Red onion, thinly sliced | 1 cup | Soak in cold water if you want less bite |
| Fresh dill, roughly chopped | ½ cup | Adds brightness and aroma |
| Feta cheese, crumbled | ½ cup | Choose good-quality Greek-style feta |
And of course, you’ll need ingredients for the signature Greek dressing:
| Dressing Ingredients | Amount |
|---|---|
| Extra-virgin olive oil | ½ cup |
| Red wine vinegar | ½ cup |
| Garlic, pressed or minced | 2 cloves |
| Dry mustard | 2 teaspoons |
| Dried oregano | 2 teaspoons |
| Dried thyme | 2 teaspoons |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 1 teaspoon |
This dressing is bold, zippy, and herb-forward — exactly what you want to coat warm, tender potatoes.
Tools & Swaps That Make Life Easier
You won’t need anything fancy to pull this off — just a medium pot, a sharp knife, and a good jar or bottle for mixing the dressing. A mesh strainer helps with draining capers and olives neatly.
Substitutions? Absolutely:
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Swap baby Yukon Golds for red potatoes if you prefer a creamier texture.
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No capers? Use a splash of lemon juice for that extra acid.
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Out of dill? Try flat-leaf parsley, or even chopped green onions.
This salad is as adaptable as it is flavorful — a quality I adore when cooking for crowds or cleaning out the fridge. It also makes a stellar companion to veggie-forward dishes like these Rustic Beet and Goat Cheese Stacks or a Summer Burrata Salad with Berries and Peaches.
Cooking Instructions & Tips
How to Make Greek Potato Salad — Step by Step
Making this Greek potato salad recipe is wonderfully simple and surprisingly quick. You’ll be done in just about 25 minutes, start to finish.
Step 1: Cook the Potatoes
Add the potatoes to a medium pot and cover with water by about an inch. Add 1–2 teaspoons of kosher salt, bring to a boil, then reduce to a rolling simmer. Cook for about 15 minutes, or until they can be pierced easily with a fork.
Step 2: Make the Greek Dressing
While the potatoes cook, prepare the dressing. In a jar with a tight lid, combine olive oil, red wine vinegar, garlic, oregano, thyme, mustard, salt, and pepper. Shake it well — this is your flavor bomb.
Step 3: Dress the Warm Potatoes
Drain the potatoes. While still warm, cut them in half or bite-sized chunks. Drizzle with the reserved caper brine for an extra layer of tang. Let them cool slightly.
Step 4: Assemble the Salad
To the cooled potatoes, add sliced red onions, olives, sun-dried tomatoes, capers, and fresh dill. Pour the dressing over and gently toss everything together.
Step 5: Finish with Feta
Taste and season as needed with more salt and pepper. Top with crumbled feta, and you’re done!
This salad can be served warm, at room temperature, or chilled — it’s flexible and just as flavorful either way.
Pro Tips for the Best Flavor
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Toss potatoes while warm so they absorb all the flavor.
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If your red onion feels too sharp, soak slices in ice water for 10 minutes.
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Don’t skip the caper brine — it’s a secret flavor booster.
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Let the salad rest for at least an hour for best taste.
For another great flavor-packed salad with creamy elements, check out this Mediterranean Baked Feta Appetizer or explore these Roasted Cauliflower and Sweet Potato Bowls.
Serving, Storing & Pairing
How to Serve Greek Potato Salad
This Greek potato salad is endlessly versatile. Whether it’s plated alongside juicy grilled meats or spooned into a bowl for a quick weekday lunch, it holds its own. Because the flavor deepens as it sits, this salad is a dream to prep ahead.
I love pairing it with a simply grilled chicken or herby lamb skewers. It’s also delightful next to seafood — the acidity in the dressing balances rich, buttery textures beautifully.
On summer evenings, I’ll serve it with a pitcher of lemony iced tea and a crusty sourdough loaf. It makes a vibrant, colorful spread when you include a fresh side like this Pear and Pomegranate Spinach Salad or a bite of something creamy and briny like Greek Cucumber Tomato Feta Salad.
You can even get creative and use leftovers in a wrap or grain bowl for a lunchbox upgrade!
Storing & Reheating Tips
This salad holds up beautifully in the fridge. In fact, it gets even better by the next day.
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To Store: Place in an airtight container and refrigerate for up to 4 days.
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To Serve Again: Take it out 15–20 minutes ahead so the olive oil dressing can soften. It tastes best at room temperature.
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To Reheat (if desired warm): Gently warm in the microwave at 50% power in 30-second intervals — just until slightly warm, not hot.
The feta may soften, but that only adds creaminess. And because there’s no mayonnaise, this dish travels well — ideal for picnics and potlucks!
Want another crowd-pleasing idea that’s just as picnic-worthy? Try this bright Summer Burrata Salad with Berries and Peaches or a simple Rustic Beet and Goat Cheese Stack.
Frequently Asked Questions
Can I make Greek potato salad in advance?
Absolutely — it actually tastes better after a few hours! The potatoes soak up all the dressing and get more flavorful with time.
Should I peel the potatoes?
That’s entirely up to you. I usually leave the skin on for texture and color, especially if using red or white baby potatoes.
Can I use regular black olives instead of kalamata?
You can, but kalamata olives offer that classic Greek punch of flavor. If substituting, look for high-quality olives packed in brine for best results.
Is this salad served warm or cold?
Either! It’s delicious warm just after tossing, at room temperature, or fully chilled. I recommend letting it rest at least one hour before serving.
What protein goes well with it?
Grilled chicken, lamb, or salmon are wonderful choices. It’s also a fantastic vegetarian main when paired with a hearty dip like Mediterranean Baked Feta.
Conclusion
There’s a certain kind of magic in recipes like this — simple ingredients, bold flavors, and a process that feels easy yet rewarding. This Greek potato salad recipe has become a staple in my kitchen for exactly those reasons. Every time I make it, I’m reminded that food doesn’t need to be fussy to be unforgettable.
It’s bright, salty, tangy, and completely satisfying — the kind of dish that brings people back for seconds. Whether you serve it at a backyard BBQ or alongside a weekday roast, it’s going to shine.
If this recipe speaks to you, you’ll probably also love the refreshing twist of this Greek Cucumber Tomato Feta Salad or the creamy, flavor-packed Pomegranate Pistachio Whipped Feta.
Thank you for spending time in the kitchen with me — I can’t wait to hear how your version turns out.
If you loved this Greek potato salad recipe, I’d be thrilled if you’d rate it , leave a comment, and pin it to your favorite Pinterest board at Recipes by Sylvia on Pinterest.
Your feedback helps others find and enjoy it too — and it means the world to me!
Print
Greek Potato Salad Recipe – Tangy, Bold, and Mayo-Free
- Total Time: 25
- Yield: 10 servings
- Diet: Vegetarian
Description
This Greek potato salad recipe combines tender potatoes, briny olives, sun-dried tomatoes, dill, capers, and creamy feta, all tossed in a bold Greek vinaigrette. No mayo — just big Mediterranean flavor.
Ingredients
• 2 pounds petite white or red potatoes
• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun dried tomatoes, drained and chopped
• 4 ounces capers, drain and reserve brine
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped
• ½ cup feta cheese, crumbled
• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, pressed or minced
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
Instructions
1. Add potatoes to a pot and cover with water by 1 inch. Salt the water and bring to a boil.
2. Reduce to a simmer and cook potatoes until fork-tender, about 15 minutes.
3. While potatoes cook, make the dressing: shake olive oil, vinegar, garlic, mustard, oregano, thyme, salt, and pepper in a jar.
4. Drain potatoes and cut into bite-sized pieces while warm. Drizzle with reserved caper brine and let cool slightly.
5. Add olives, red onion, sun-dried tomatoes, dill, and capers to potatoes.
6. Pour in the dressing and gently toss until coated.
7. Taste and adjust seasoning. Top with crumbled feta.
8. Serve warm, at room temperature, or chilled.
Notes
– Tastes best after sitting for at least 1 hour.
– Store in an airtight container in the fridge up to 4 days.
– Use lemon juice if you don’t have caper brine.
– Swap fresh dill for parsley or green onions.
– Not freezer-friendly due to texture changes.
- Prep Time: 10
- Cook Time: 15
- Method: Boil
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sugar: 2
- Sodium: 905
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 5
- Cholesterol: 7