Move over, mayo-laden potato salad—there’s a bold new version in town. This Greek Potato Salad is a vibrant, flavor-packed alternative that swaps creamy dressing for a tangy Greek vinaigrette and adds Mediterranean staples like sun-dried tomatoes, kalamata olives, capers, and crumbled feta. It’s light, herby, and bursting with bold flavor in every bite.
Perfect for picnics, potlucks, or just a refreshing side at dinner, this salad is a breeze to prepare and holds up beautifully in the fridge. Whether you’re serving it warm, chilled, or at room temperature, this Greek-inspired dish will impress every time.
Why You’ll Love This Greek Potato Salad
- No mayo! Ideal for those looking for a lighter, dairy-free base.
- Packed with Mediterranean flavor: Think olives, capers, dill, feta, and a punchy vinaigrette.
- Versatile: Serve it warm or chilled, as a side dish or a main.
- Make-ahead friendly: Perfect for prepping ahead of time.
- Naturally gluten-free and vegetarian.
Ingredients
To make 10 servings of this refreshing Greek Potato Salad, you’ll need:
- 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, brine reserved
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
For the Greek Dressing:
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, minced or pressed
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
How to Make Greek Potato Salad
Step 1: Boil the Potatoes
Place the potatoes in a medium pot and fill with water to cover them by about an inch. Add 1–2 teaspoons of kosher salt, bring to a boil, then reduce to a rolling simmer.
Cook until the potatoes are fork-tender, about 15 minutes. Drain well.
Step 2: Prepare the Dressing
In a jar or small bowl, combine all the dressing ingredients: olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper. Seal the jar and shake vigorously, or whisk until well blended. Set aside.
Step 3: Toss Potatoes with Caper Brine
Once the potatoes are cool enough to handle, cut them in half or into bite-sized chunks. While they’re still warm, drizzle with the reserved caper brine and gently toss. Let them cool for about 10–15 minutes to absorb the flavor.
Step 4: Add the Flavor Bombs
To the cooled potatoes, add the olives, sun-dried tomatoes, capers, red onion, and dill. Pour in the dressing and gently toss everything to coat.
Taste and adjust with more salt or pepper if needed.
Step 5: Finish with Feta
Just before serving, sprinkle the salad with crumbled feta cheese. This adds a creamy, salty contrast to the tangy dressing and juicy potatoes.
Serving Suggestions
This Greek Potato Salad is a flavorful side dish that pairs beautifully with:
- Grilled meats like chicken souvlaki, lamb kebabs, or steak
- Roasted fish or shrimp skewers
- Falafel, hummus, and pita for a vegetarian spread
- Grain bowls or stuffed peppers
It’s an especially smart choice for outdoor events since there’s no mayo to worry about spoiling in the heat.
Tips for the Best Greek Potato Salad
- Use waxy potatoes like red or white for the best texture—they hold their shape well.
- Don’t skip the brine: Tossing warm potatoes in caper brine adds major flavor.
- Let it rest: This salad gets better as it sits. Make it at least 1 hour in advance.
- Try other herbs: Fresh mint or parsley also pair well with the Mediterranean ingredients.
- Craving protein? Add chickpeas or grilled chicken for a heartier dish.
Make-Ahead & Storage
- Make-ahead: This salad holds up well for 3–4 days in the fridge and actually improves in flavor.
- Storage: Store in an airtight container and stir before serving.
- Freezing: Not recommended—potatoes tend to get mealy once frozen and thawed.
Variations
- Spicy kick: Add red pepper flakes or sliced pepperoncini.
- Extra veggie crunch: Toss in diced cucumber or cherry tomatoes.
- Low-carb version: Try cauliflower florets in place of potatoes.
Why Greek Potato Salad Works
This recipe is a fusion of two classics—potato salad and Greek salad—delivering bright flavors and a punchy vinaigrette without the heaviness of mayonnaise. It’s an easy, nutrient-rich dish that’s as delicious as it is beautiful on the plate.
With tender potatoes, briny olives, sweet sun-dried tomatoes, and the salty creaminess of feta, this salad hits every satisfying note. Serve it at your next BBQ or meal prep it for the week—you’ll be glad you did.
The Goods
Greek Potato Salad
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Recipes
- 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 brine reserved
- 1 cup red onion thinly sliced
- ½ cup fresh dill roughly chopped
- ½ cup feta cheese crumbled
For the Greek Dressing:
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic minced or pressed
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
Step 1: Boil the Potatoes
- Place the potatoes in a medium pot and fill with water to cover them by about an inch. Add 1–2 teaspoons of kosher salt, bring to a boil, then reduce to a rolling simmer.
- Cook until the potatoes are fork-tender, about 15 minutes. Drain well.
Step 2: Prepare the Dressing
- In a jar or small bowl, combine all the dressing ingredients: olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper. Seal the jar and shake vigorously, or whisk until well blended. Set aside.
Step 3: Toss Potatoes with Caper Brine
- Once the potatoes are cool enough to handle, cut them in half or into bite-sized chunks. While they’re still warm, drizzle with the reserved caper brine and gently toss. Let them cool for about 10–15 minutes to absorb the flavor.
Step 4: Add the Flavor Bombs
- To the cooled potatoes, add the olives, sun-dried tomatoes, capers, red onion, and dill. Pour in the dressing and gently toss everything to coat.
- Taste and adjust with more salt or pepper if needed.
Step 5: Finish with Feta
- Just before serving, sprinkle the salad with crumbled feta cheese. This adds a creamy, salty contrast to the tangy dressing and juicy potatoes.
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