Greek‑Inspired Potato Salad (with Lemon Herb Dressing)

Greek-inspired potato salad with feta, olives, capers, onions and fresh herbs in a serving bowl.

5 from 1 vote

Greek‑Inspired Potato Salad (with Lemon Herb Dressing)

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Salad

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

2 lbs Potatoes (cut into large chunks)

Salad Dressing

¼ cup Extra virgin olive oil
2 tbsp Lemon juice
1 tbsp Red wine vinegar
1 tbsp Dill (chopped) - Plus extra for garnish
1 tbsp Parsley (chopped) - Plus extra for garnish
1 tsp Dried oregano
½ tsp Salt
¼ tsp Black pepper

Other Salad Ingredients

1 Small red onion (finely chopped)
¼ cup Kalamata olives (roughly chopped)
¼ cup Greek feta cheese (crumbled)
2 tbsp 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 tbsp Lemon juice, 1 tbsp Red wine vinegar, 1 tbsp Dill (chopped), 1 tbsp Parsley (chopped), 1 tsp Dried oregano, ½ tsp Salt and ¼ tsp 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 tbsp 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

Refer to the post above for step-by-step recipe photos, tips and helpful information.

Key Ingredient 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