Save to Pinterest This vibrant dish combines tender potatoes with briny Kalamata olives, crisp red onion, cucumber, tomatoes, and bell pepper. Tossed in a tangy Greek-style dressing of olive oil, red wine vinegar, garlic, oregano, and Dijon mustard, it’s freshened up with parsley, dill, and crumbled feta. Ideal chilled or at room temperature, it balances bright, savory, and herbaceous notes, making a perfect side for warm-weather meals or Mediterranean-inspired fare.
The first time I brought this potato salad to a neighborhood potluck, three people asked for the recipe before they even finished their plates. Something about the briny olives and that bright, garlicky dressing makes people stop mid-conversation and reach for seconds.
Last summer my sister-in-law who claims to hate potato salad kept sneaking bites while we were prepping dinner. She said it reminded her of the little taverna we visited in Santorini, where the owner kept bringing out small plates while we argued over which island to visit next.
Ingredients
- Waxy potatoes: Yukon Gold or red potatoes hold their shape better than russets and have a naturally creamy texture that feels luxurious
- Red onion: Thinly sliced, it adds just enough bite without overwhelming the other fresh vegetables
- Kalamata olives: These briny powerhouses are what make the salad distinctly Greek instead of just another potato dish
- Feta cheese: Sprinkle this last so it stays in distinct salty pockets rather than disappearing into the dressing
- Fresh herbs: The combination of parsley and dill creates that bright, garden-fresh flavor that dried herbs can never quite replicate
- Red wine vinegar: Provides the perfect acidic backbone that cuts through the olive oil and complements the olives
Instructions
- Cook the potatoes:
- Start them in cold, salted water so they cook evenly, and test with a paring knife rather than a timer to catch them at that perfect just-tender moment
- Prep the vegetables:
- While potatoes cool, dice everything into similar bite-sized pieces so each forkful gets a little bit of everything
- Make the dressing:
- Whisk vigorously until the oil and vinegar emulsify into a thick, creamy coating that clings to every surface
- Combine and dress:
- Pour half the dressing over the warm potatoes first, then add the vegetables and remaining dressing, tossing gently
- Add the finishing touches:
- Fold in the herbs and feta last, using a light hand so the feta stays in gorgeous crumbles rather than turning into a sauce
Save to Pinterest This became my go-to contribution after I showed up to a barbecue with store-bought potato salad and my best friend gently suggested I never do that again. Now people actually text me ahead of time to confirm I'm bringing it.
Make It Your Own
I've added capers when I wanted extra brine, and once threw in some diced avocado when I forgot to buy enough potatoes. Both variations somehow worked, though nothing beats the classic combination.
Serving Suggestions
This potato salad shines next to anything hot off the grill, but it's substantial enough to stand alone as a light lunch. The flavors continue developing over time, making it even better the next day.
Storage Tips
Store in an airtight container in the refrigerator for up to three days. The vegetables will release some moisture as they sit, which actually creates more of that delicious dressed-potato flavor we love.
- Add the fresh herbs and feta right before serving leftovers
- Bring the salad to room temperature for 15 minutes before serving
- The potatoes absorb dressing overnight, so you may want to add a splash more vinegar
Save to Pinterest Every time I make this recipe I'm transported back to that sun-drenched patio in Greece, which is probably why it never lasts long enough to become leftovers.
Recipe FAQs
- → What type of potatoes work best?
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Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling, providing a tender yet sturdy texture ideal for this dish.
- → Can I prepare this salad ahead of time?
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Yes, the salad can be made a day in advance. For best freshness, add fresh herbs and crumbled feta just before serving.
- → Is there a way to make it vegan-friendly?
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Simply omit the feta cheese or substitute with a vegan cheese alternative for a dairy-free version.
- → What kind of olives are used?
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Kalamata olives provide a briny, rich flavor that complements the fresh vegetables and dressing perfectly.
- → How should this salad be served?
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It can be served chilled or at room temperature, making it versatile for various occasions and easy to enjoy.
- → Can additional ingredients be added?
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Yes, sliced radishes or capers can add extra zing and depth to the overall flavor profile.
