Here’s A Tasty Greek Potato Salad Recipe For Those Mediterranean Flavors!
If you’re looking for a Mediterranean-inspired dish that’s not short on flavor, this Greek potato salad is for you!
Made with a handful of ingredients like potatoes, red onions, and olives, this salad is drizzled with a light dressing that is made with aromatic spices and herbs!
Of course, there are many variations when it comes to potato salad. We love this recipe for its fresh, summer vibes… but it can be eaten any time of year.
Some Greek potato salads also include feta cheese or are as simple as potatoes with herbs and a vinaigrette dressing, so feel free to experiment!
Ingredients
To make this Greek potato salad recipe, here are the ingredients that you will need. It looks like a lot – but many of them are just for the dressing. The salad itself is just a handful of items!
- Potatoes – Small or medium-sized potatoes; waxy or all-purpose potatoes such as Yukon Gold or yellow potatoes work well.
- Red onion – One medium red onion, sliced.
- Kalamata olives – Make sure they are pitted.
- Parsley – Fresh chopped parsley.
- Dill – Fresh chopped dill for extra flavor.
- Capers – For more depth of flavor and a light tang.
- Olive oil – Good quality olive oil for the dressing.
- Red wine vinegar – For the dressing; balances out the flavor and adds a little acidity.
- Lemon juice – To add a bit of acidity.
- Garlic clove – Minced garlic clove to enhance the overall flavor.
- Oregano – A classic spice used in Greek cooking.
- Black pepper – To add more flavor and a bit of spice.
- Salt – To enhance the flavor of the ingredients.
Recipe Tips and Substitutions
Before you make this Greek potato salad with dill, read through these recipe tips so that you know everything there is to know about the recipe!
- Use waxy or all-purpose potatoes for the potato salad, since they hold their shape better than starchy potatoes. Yukon Gold potatoes, yellow potatoes, red potatoes, or white potatoes would all work.
- Use good quality ingredients, especially when it comes to olive oil and red wine vinegar.
- Don’t overcook the potatoes as this will make them too soft and change the texture of the salad.
- Depending on how salty the olives and capers are, you may want to adjust the amount of salt you add.
- Add the dressing while the potatoes are still warm (but not hot) – they will absorb the flavors better.
- For the best flavor, let the potato salad sit for about an hour before serving so that the flavors can mingle.
How to Make Greek Potato Salad – Step by Step Instructions
In this section, we’ll show you exactly how to make this olive oil potato salad. The recipe process photo can help you see exactly how the recipe should look at each step of the way.
Of course, you can still find the recipe card with ingredients and instructions at the bottom of this post!
Start by boiling the potatoes. In a medium pan, add the potatoes, cover them with water, add 1 to 2 teaspoons of salt, and bring them to a boil.
While the potatoes are cooking, prepare the dressing. In a small bowl, add the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, black pepper, and salt.
Mix well.
When the potatoes are cooked (they are cooked when you can easily pierce them with a sharp knife), remove them from the heat and drain them.
Be careful not to overcook the potatoes as this would change the texture of the salad.
Let them cool for a bit, then place them on a cutting board and cut them in half. If you are using larger potatoes, you can cut them in 4.
In a medium bowl, add the potatoes with the remaining ingredients for the salad (sliced red onion, pitted kalamata olives, chopped dill, and capers).
Drizzle with the dressing and stir everything together.
Use two spoons to mix, but don’t overmix as the potatoes may break.
It’s best to let the potatoes absorb the dressing for at least 1 hour before serving it. Enjoy!
Storage Tips
This Greek potato salad has a tendency to disappear shortly after it is made (because it is that good). Any leftovers can be stored in a sealed container and placed in the fridge.
You can keep this salad in the fridge for 3 to 4 days. We’d eat it sooner rather than later though, as the potatoes can start to break down and get too soft in the dressing.
FAQ
Here’s an answer to a frequently asked question about this potato salad!
Boil the potatoes and cut them into pieces once they are strained and cooled. Next, combine all the ingredients for the dressing. Add the other ingredients – olives, sliced onions, chopped parsley, chopped dill – to a larger mixing bowl with the capers. Pour the dressing on top and gently mix everything together. Chill for an hour before serving.
Related Recipes
If you’re looking for more Greek recipes, have a browse through these options:
- Homemade Greek Pita
- Chicken Souvlaki
- Greek Orzo Salad
- Greek Salad
- Melitzanosalata (Greek Eggplant Dip)
- Greek Meatballs
Greek Potato Salad
Ingredients
For The Salad
- 1 pound potatoes, small or medium
- 1 medium red onion, sliced
- 1/2 cup kalamata olives, pitted
- 1/3 cup parsley, chopped
- 1/3 cup dill, chopped
- 1/4 cup capers
- 1-2 teaspoons salt, to salt the water
For The Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Instructions
- Start by boiling the potatoes. Place the potatoes in a medium pan. Cover them with water, add 1-2 teaspoons of salt and bring to a boil.1 pound potatoes, 1-2 teaspoons salt
- While the potatoes are cooking, prepare the dressing. In a small bowl, combine all the ingredients for the dressing (oil, red wine vinegar, lemon juice, minced garlic clove, oregano, black pepper, and salt) and mix well.1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 small garlic clove, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt
- When the potatoes are cooked (they are cooked when you can easily pierce them with a sharp knife), remove from the heat and drain. Let them cool for a bit, then place them on a cutting board and cut them in half. If you are using larger potatoes, you can cut them in 4.
- Add the potatoes together with the rest of the ingredients for the salad (red onion, kalamata olives, parsley, dill, and capers) to a medium serving bowl.1 medium red onion, 1/2 cup kalamata olives, 1/3 cup dill, 1/4 cup capers, 1/3 cup parsley
- Drizzle with the dressing and stir everything together. Use 2 spoons to mix, but don’t overmix as this can cause the potatoes to break up.
- It’s best to let the potatoes absorb the dressing for at least 1 hour before serving. Enjoy!
Notes
- Use waxy or all-purpose potatoes since they hold their shape better than starchy potatoes. Yukon Gold potatoes, yellow potatoes, red potatoes, or white potatoes would all work.
- Use good quality ingredients, especially olive oil and red wine vinegar.
- Don’t overcook the potatoes, as this will make them too soft and change the texture of the salad.
- Add the dressing while the potatoes are still slightly warm – then they absorb the flavors better.
- Depending on how salty the olives and capers are, you may want to adjust the amount of salt you add.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
This is delicious! I will make it again. Great change from mayo based potato salads. Made no changes.
So happy to hear that, Pam – thanks for your comment! I agree, I love a creamy potato salad with mayo, but sometimes I prefer this one (especially in the summer).
Greek Potatoe salad is soooo good. Much better than mayo. I dont use capers. Sometimes I use just black olives instead of kalamotives. Lots of parsley is a must, and some dill. SO GOOD!!!
Thanks for your comment, Beverley! We really like this salad, too. /Lisa
I tried this Greek Potato Salad tonight for the first time, and it is delicious! A welcome change from the traditional American Potato Salad with mayonnaise and hard boiled eggs.
Super delicious! 100% Greek & healthy. I’m sure that everyone who makes this salad will enjoy it, & make it often. There’s one thing I always do whenever I use capers. I rinse & blot them before adding them in. I do this to keep the sodium content down for my family. My family & I enjoy your recipes. Thank you SO much.
Thanks for your kind words, Angela – we’re so happy to hear that you’re enjoying the recipes! And that’s a great tip about the capers for those who are watching their sodium intake. /Lisa
I think I´ll try this recipe once, I´m lacto-veggie and usually make potatoe salad Swabian style, my mom had been born in Swabia, but grew up in Badenia, where me and my 2 siblings grew up and live either. For that salad I use vegetable instead of originally beef broth, mustard, vinegar & oil, plus a diced onion. In summer I add some cucumber slices, in winter indivia stripes, like mom did.
Thanks for sharing your version of potato salad, Marion! I hope you’ll enjoy this Greek version as well. /Lisa