Greek Potato Salad

This Greek potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese, and a zesty Greek dressing that brings big, bold flavor.

It’s no secret I’m head over heels for Mediterranean food. That’s because it’s fresh, healthy, and so full of incredible, vibrant flavor. I mean, there’s a reason the Mediterranean diet keeps winning best diet in the U.S.. From Nicoise salad and Mediterranean pizza, to the Mediterranean kale salad I can’t stop making, my recipe index is brimming with dishes from this popular cuisine.

This recipes brings together two of my favorite dishes: potato salad and Greek salad. The result is an insanely tasty dish, inspired by the awesome flavors and textures of a classic Greek salad. It’s a refreshing departure from my classic potato salad when I crave a potato salad that’s lighter and bright with flavors. Let’s go Greek, shall we?

What’s in This Greek Potato Salad

This Greek potato salad is comprised of simple Mediterranean ingredients that deliver bold flavors. Here’s what I put in my Greek potato salad:

Greek salad dressing (olive oil, red wine vinegar, garlic, dry mustard, oregano and thyme, salt and pepper)
Baby potatoes — white or red potatoes (no need to peel!)
Sun dried tomatoes — these babies add a delicious sweetness with each bite. I prefer the oil-packed because they’re softer, but be sure to drain them before chopping.
Kalamata olives — these too add a nice briny bite. Choose pitted and slice them in half so they go further.
Red onion — I prefer red over white or yellow in this recipe for color
Capers — these pickled flower buds lend a briny pop to each bite
Fresh dill — lots of it!
Feta cheese — one can never have too much cheese

How to Make Greek Potato Salad

This potato salad is a breeze to make. While the potatoes cook, you can make the Greek dressing and easily prep your other ingredients. Here’s how to make it:

Cook your potatoes. Salt your water generously and simmer your potatoes for about 15 minutes, or until fork-tender or they can be easily pierced with a knife.
Make the Greek dressing. While the potatoes are cooking, make the dressing by adding all of the ingredients to a jar fitted with a lid close tightly, shake well, and set aside.
Prep the potatoes. As soon as the cooked potatoes are cool enough to handle, cut them into bite-sized chunks (in half or quartered, depending on how big they are).
Season the potatoes with the reserved caper brine. While they’re still warm, drizzle the potatoes with the reserved caper brine. The warm potatoes will absorb the tangy flavor. Or, sprinkle with red wine vinegar instead. Set the potatoes aside to cool.
Toss everything together. To the bowl with the potatoes, add the kalamata olives, red onion, capers, sun dried tomatoes, dill, and feta. Toss with the dressing. Taste for seasoning and add more salt and pepper to taste. I like finishing the salad off with another layer of fresh feta sprinkled with dill. Makes it so pretty.