I love Greek Potato Recipes, so I paired tender potatoes with Kalamata olives, cherry tomatoes, red onion, parsley, dill, and crumbled feta in a bright tangy dressing to create a salad that hints at unexpected flavor surprises.

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I always say a good salad hides a few secrets, and this Greek potato salad is full of them. It looks simple but the baby Yukon Gold potatoes give it a buttery base that somehow anchors sharper flavors, and when I crumble feta cheese over the top everything becomes a little more interesting.

I bring it to weekend get togethers as a Greek Style Salad, and it even lives in my Healthy Vegetarian Salad Recipes folder because folks keep asking for it. It’s bright, a little cheeky, and you’ll catch yourself tasting it straight from the bowl, no shame.

Ingredients

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Creamy baby Yukon Golds add chunky texture, good fiber and potassium, comfort carb.
Extra virgin olive oil brings rich, fruity fat and heart healthy monounsaturated fats.
Crumbled feta adds tangy creaminess, some protein and salty bite to balance flavors.
Kalamata olives give briny, savory notes and healthy fats, a bold Mediterranean punch.
English cucumber adds cool crunch, hydration and light, almost sweet freshness.
Thin red onion slices add sharp bite, antioxidants and a bright purple pop.
Fresh lemon juice gives bright acidity, lifts flavors, adds vitamin C zing.
Parsley and dill add herbaceous freshness, small fiber boost and aromatic lift.

Ingredient Quantities

2 lb baby Yukon Gold or red potatoes, halved or cut into bite sized pieces

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 cup Kalamata olives, pitted and halved

1 cup cherry tomatoes, halved

1/3 cup red onion, thinly sliced

1 medium English cucumber, seeded and diced

1/2 cup fresh parsley, chopped

2 tbsp fresh dill, chopped

4 oz (about 110 g) feta cheese, crumbled

1 tbsp capers, rinsed (optional)

How to Make this

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1. Cut the potatoes into bite sized pieces, put them in a pot, cover with cold water, add a big pinch of salt, bring to a boil and simmer until fork tender, about 12 to 15 minutes; drain and let them steam dry a couple minutes so they’re not waterlogged.

2. While the potatoes cook, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt and black pepper until emulsified — taste and remember olives and feta add salt later.

3. Toss the warm potatoes with most of the dressing so they soak up the flavors, then spread them out to cool a little, it helps the dressing stick.

4. Add the pitted Kalamata olives, halved cherry tomatoes, thinly sliced red onion and diced, seeded English cucumber to the potatoes and gently fold to combine.

5. Stir in chopped parsley and most of the chopped dill, reserving a little for garnish, and add the rinsed capers if you’re using them.

6. Fold in about three quarters of the crumbled feta, save the rest to sprinkle on top, and give everything a gentle toss so the feta doesn’t completely break down.

7. Chill the salad for at least 30 minutes to let the flavors marry, or you can serve it at room temp if you’re short on time; before serving taste and adjust salt and pepper because olives and capers can change how salty it is.

8. Serve chilled or room temperature, finish with the reserved dill and feta on top, and enjoy with grilled meats or as a hearty lunch.

Equipment Needed

1. Large pot with lid (big enough for 2 lb potatoes), you’ll need to boil them
2. Colander or fine mesh strainer to drain and let the spuds steam dry
3. Large mixing bowl to toss the warm potatoes with the dressing
4. Small bowl plus a whisk or fork to emulsify the dressing — use a fork if you gotta
5. Measuring cups and measuring spoons for the oil, vinegar, lemon, salt etc
6. Sharp chef’s knife for cutting potatoes, tomatoes, onion and cucumber
7. Cutting board, keep a towel under it so it dont slip
8. Silicone spatula or wooden spoon and salad tongs for gentle folding and serving

FAQ

Q: How long will this Greek potato salad keep in the fridge?

A: Stored in an airtight container it lasts 3 to 4 days. The flavors get better after a few hours, but the cucumber and tomatoes will get soggy the longer it sits, so eat it sooner if you want crunch.

Q: Can I make this ahead of time?

A: Yes. Cook the potatoes and make the dressing up to a day ahead. Toss everything together a few hours before serving so the potatoes soak up the dressing. If you need more time, keep the dressing separate and mix right before serving.

Q: What potatoes work best, and can I use russets?

A: Baby Yukon Gold or red potatoes are ideal because they are waxy and hold their shape. Russets are starchy and tend to fall apart, so avoid them for this salad.

Q: My potatoes fell apart when boiling. How do I avoid that?

A: Cut potatoes to even sizes, start them in cold salted water, and simmer gently until just fork tender. Test often and drain as soon as they're done. Overcooking is the usual culprit.

Q: Can I swap ingredients like feta, olives or capers?

A: Sure. Use vegan feta or mild goat cheese if you want dairy free. Kalamata olives give the classic flavor, but chopped green olives work too. Capers are optional, but rinse them first and reduce added salt because olives and capers are salty.

Q: How do I keep the dressing from separating?

A: Whisk the mustard and vinegar with the garlic first, then slowly stream in the olive oil while whisking to make a simple emulsion. Or shake everything in a jar. Toss while the potatoes are still slightly warm so they absorb the dressing better.

Greek Potato Salad Recipe Substitutions and Variations

Potatoes (2 lb baby Yukon Gold or red)
- Fingerling potatoes, small and waxy, hold their shape when boiled
- New or boiling potatoes, similar texture so swap 1:1
- Sweet potatoes, boiled or roasted, for a sweeter, firmer twist (changes the flavor)
Kalamata olives
- Castelvetrano olives, milder and buttery
- Pitted black olives, more common and less briny
- Gaeta or Cerignola olives, similar Mediterranean flavor
Feta cheese (4 oz)
- Ricotta salata, milder and crumblier but keeps that salty bite
- Goat cheese, tangy and creamier for a different vibe
- Cotija or queso fresco, crumbly salty alternatives from Mexican cheeses
Red wine vinegar (2 tbsp)
- White wine vinegar, slightly lighter acidity
- Sherry vinegar, richer flavor so use a bit less
- Extra lemon juice, bright citrus note, use same amount if you like

Pro Tips

– Cut the potatoes all about the same size so they cook evenly, and pull them off the heat the second theyre just tender — if you overcook them they get gluey and fall apart when mixed. Let them steam dry a bit so the dressing wont get watered down.

– Keep the dressing on the milder side with salt, olives capers and feta will add lots of salt later so taste before you add more. If it needs brightness at the end a quick squeeze of lemon or a splash more red wine vinegar fixes it fast.

– Toss warm potatoes with the dressing so they absorb flavor but dont mash them, fold gently so the feta keeps little chunks for texture. Reserve some feta and dill to sprinkle on top so the salad looks fresh right before serving.

– This is great make ahead, flavors get better after 30 minutes to a few hours, but dont leave it more than a day or two or the veg will get soggy. If you need it to keep longer, store the dressing separately and add it just before serving.

Greek Potato Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

293

kcal

Equipment: 1. Large pot with lid (big enough for 2 lb potatoes), you’ll need to boil them
2. Colander or fine mesh strainer to drain and let the spuds steam dry
3. Large mixing bowl to toss the warm potatoes with the dressing
4. Small bowl plus a whisk or fork to emulsify the dressing — use a fork if you gotta
5. Measuring cups and measuring spoons for the oil, vinegar, lemon, salt etc
6. Sharp chef’s knife for cutting potatoes, tomatoes, onion and cucumber
7. Cutting board, keep a towel under it so it dont slip
8. Silicone spatula or wooden spoon and salad tongs for gentle folding and serving

Ingredients

2 lb baby Yukon Gold or red potatoes, halved or cut into bite sized pieces
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1/3 cup red onion, thinly sliced
1 medium English cucumber, seeded and diced
1/2 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
4 oz (about 110 g) feta cheese, crumbled
1 tbsp capers, rinsed (optional)

Directions

Cut the potatoes into bite sized pieces, put them in a pot, cover with cold water, add a big pinch of salt, bring to a boil and simmer until fork tender, about 12 to 15 minutes; drain and let them steam dry a couple minutes so they’re not waterlogged.
While the potatoes cook, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt and black pepper until emulsified — taste and remember olives and feta add salt later.
Toss the warm potatoes with most of the dressing so they soak up the flavors, then spread them out to cool a little, it helps the dressing stick.
Add the pitted Kalamata olives, halved cherry tomatoes, thinly sliced red onion and diced, seeded English cucumber to the potatoes and gently fold to combine.
Stir in chopped parsley and most of the chopped dill, reserving a little for garnish, and add the rinsed capers if you’re using them.
Fold in about three quarters of the crumbled feta, save the rest to sprinkle on top, and give everything a gentle toss so the feta doesn’t completely break down.
Chill the salad for at least 30 minutes to let the flavors marry, or you can serve it at room temp if you’re short on time; before serving taste and adjust salt and pepper because olives and capers can change how salty it is.
Serve chilled or room temperature, finish with the reserved dill and feta on top, and enjoy with grilled meats or as a hearty lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.