This comforting Greek-Inspired Potato Salad has it all: salty, creamy, crunchy, herby and tangy flavor notes. It comes together in under 30 minutes and is a much lighter take on classic potato salad, which can be heavy and way too creamy.
This salad pairs well with most of my Mediterranean Main Dishes or Grilling Recipes. I’ve included many pairings and menu ideas below!
Table of Contents
Why This Recipe Works
- It’s easy and accessible: you boil the potatoes, mix up a quick dressing and toss everything together. No complicated steps.
- It captures seasonal, bright flavors: the herbs, the brine of the olives and capers, the punch of red onion… I make it year-round, but especially in the summer for BBQs and gatherings.
- It pairs beautifully with so many of my mains: grilled meats, fish, or even picnics and potlucks. Pair it with one of my other Greek Recipes.
Ingredients
A very straightforward recipe that comes together with ingredients you probably have right now! Here is what you will need:
- Potatoes: I like to use Yukon Gold, red-skinned, or any waxy potato. New Potatoes are also great and easy to work with. I personally keep the peel on for that added fiber, but you can feel free to peel your potatoes. Check out my Asparagus Potato Salad, too.
- Olives: When choosing olives for my Greek and Greek-inspired recipes, I always reach for Kalamata Olives. You can use pitted olives. Or use whole olives and remove the pits yourself. I find whole olives taste better than pitted olives, but that’s just a personal preference, and you do what works best for you! I use Kalamata olives in so many recipes: Mediterranean Pasta Salad and Greek Chicken Salad.
- Onion: Red onion adds crunch, punch and flavor. You can mellow out the onion’s sharpness by soaking the sliced onion pieces in cool water for 15 minutes. If you prefer, you can use white onion, sweet onion or green onion.
- Feta Cheese: Adds creamy saltiness that contrasts beautifully with the other ingredients. Use authentic Greek feta if you can (just like I do in my Traditional Greek Salad recipe), but any feta will do. I recommend buying a block and crumbling it yourself. The pre-crumbled stuff, while convenient, can be quite dry and flavorless. Skip the feta or use a vegan substitute if you prefer to keep this recipe vegan.
- Capers: They add a tangy burst of brine. I love them in this salad. But you can omit them if you don’t like them or don’t have them on hand.
- Fresh Herbs: The classic combo of fresh dill and fresh parsley works well here. Use as much or as little as you like.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Greek Potato Salad Recipe
Step 1. Boil Potatoes. Slice the potatoes into large chunks and place them in a pot. Cover with water. Season with a big pinch of salt. Boil the potatoes in salted water until just tender. The time will depend on the type of potato and size of your chunks. Check on them after 10 minutes and keep an eye on the pot. You don’t want to over boil your potatoes.
Step 2. Strain. Strain the potatoes in a sieve and let them steam a bit to dry off.
Step 3. Make Dressing. While the potatoes cool, make the dressing directly in your large serving bowl. Combine olive oil, red wine vinegar, chopped dill, chopped parsley, dried oregano, salt and pepper.
Step 4. Assemble. Add the slightly cooled potatoes, chopped kalamata olives, diced red onion, capers and crumbled feta into the bowl with the dressing.
Step 5. Toss and Adjust. Toss gently to combine, taste and adjust seasoning (more salt, pepper or vinegar if needed). Chill in the fridge for at least 1 hour before serving for the best flavor. But if you don’t have time to chill it, serve it at room temperature.
Pairing and Menu Ideas
This is an excellent summer salad to serve as a starter or as a side with one of my grilled or roasted Mediterranean or Middle Eastern protein recipes. Serve it with:
- Greek Souvlaki Skewers
- Persian Kebab Koobideh
- Chicken Shish Tawook
- Beef Kofta or Chicken Kofta
- Harissa Chicken Skewers
- Chicken Shawarma
- Grilled Garlic Shrimp Skewers
Expert Tips
- Toss the potatoes while still slightly warm: This helps the warm potatoes absorb the dressing better and infuse more flavor.
- Use waxy potatoes (like red skin or Yukon Gold) rather than a high-starch potato to help maintain shape and avoid mushiness. Also, don’t over boil. As the potatoes strain, they will continue to steam and soften.
- Don’t skip the rest time: chilling it for at least an hour allows the flavors to meld and the herbs, olives and feta to get to know each other.
- Choose extra virgin olive oil: since the dressing is minimal, the quality of your extra virgin olive oil really shows.
- Other additions: fresh mint, sun-dried tomatoes or roasted red peppers. Make it spicy by adding chili flakes or chopped pepperoncini.
- For extra texture: you could also toast some pine nuts or chopped walnuts and sprinkle on top just before serving.
Recipe FAQs
Yes, I recommend making the salad 1 hour before you plan to serve it and letting it rest in the fridge. But if you want to make it even further ahead, you can make it 1 day ahead.
Store leftovers in a glass airtight container in the fridge for up to 3 days. The salad might get soft and soggy. I would personally try to finish it within a couple of days of making it.
Yes, feel free to add ½ cup of Greek yogurt to the dressing.
Other Salad Recipes
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Greek‑Inspired Potato Salad (with Lemon Herb Dressing)
Ingredients
- 2 lbs Potatoes (cut into large chunks)
Salad Dressing
- ¼ cup Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Red wine vinegar
- 1 tablespoon Dill (chopped) – Plus extra for garnish
- 1 tablespoon Parsley (chopped) – Plus extra for garnish
- 1 teaspoon Dried oregano
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Other Salad Ingredients
- 1 Small red onion (finely chopped)
- ¼ cup Kalamata olives (roughly chopped)
- ¼ cup Greek feta cheese (crumbled)
- 2 tablespoon Capers
Instructions
- Boil Potatoes. Add 2 lbs Potatoes (cut into large chunks) to a pot. Cover with water. Season with a big pinch of salt. Boil the potatoes on medium-high heat until just tender. The time will depend on the type of potato and the size of your chunks. Check on them after 10 minutes and keep an eye on the pot. You don’t want to over-boil your potatoes. They should still hold their shape.
- Strain. Strain the potatoes in a sieve and let them steam a bit to dry off.
- Make Dressing. While the potatoes cool, make the dressing directly in your large serving bowl. Combine ¼ cup Extra virgin olive oil, 2 tablespoon Lemon juice, 1 tablespoon Red wine vinegar, 1 tablespoon Dill (chopped), 1 tablespoon Parsley (chopped), 1 teaspoon Dried oregano, ½ teaspoon Salt and ¼ teaspoon Black pepper.
- Assemble. Add the slightly cooled potatoes, 1 Small red onion (finely chopped), ¼ cup Kalamata olives (roughly chopped), ¼ cup Greek feta cheese (crumbled) and 2 tablespoon Capers into the bowl with the dressing.
- Toss and Adjust. Toss gently to combine, taste and adjust seasoning (more salt, pepper or vinegar if needed). Chill in the fridge for at least 1 hour before serving for the best flavor. But if you don’t have time to chill it, serve it at room temperature. Garnish with a little extra dill and/or parsley.
Notes
- Potatoes: I like to use Yukon Gold, red‑skinned, or any waxy potato. New potatoes are also great and easy to work with. I personally keep the peel on for that added fiber, but you can feel free to peel your potatoes.
- Olives: When choosing olives for my Greek and Greek-inspired recipes, I always reach for Kalamata Olives. You can use pitted olives. Or use whole olives and remove the pits yourself.
- Onion: Red onion adds crunch, punch and flavor. You can mellow out the onion’s sharpness by soaking the sliced onion pieces in cool water for 15 minutes. If you prefer, you can use white onion, sweet onion or green onion.
- Feta Cheese: Adds creamy saltiness that contrasts beautifully with the other ingredients. Use authentic Greek feta if you can, but any feta will do.
- Capers: They add a tangy burst of brine. I love them in this salad. But you can omit them if you don’t like them or don’t have them on hand.
- Fresh Herbs: The classic combo of fresh dill and fresh parsley works well here. Use as much or as little as you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
