Homemade Greek Potato Salad

If you’re craving something fresh, comforting, and just a little bold, Homemade Greek Potato Salad might be exactly what your dinner table has been missing. This isn’t the heavy, mayo-laden potato salad that wilts under the summer sun. Nope. This is the bright, zesty, Mediterranean-inspired version that feels just as right at a backyard barbecue as it does next to a cozy weeknight roast chicken.

I know how busy life can get. Between work, family, and that never-ending question of “What’s for dinner?”, we all need recipes that pull their weight. This Homemade Greek Potato Salad is one of those dishes. It’s simple, flexible, and somehow manages to taste even better the next day—which feels like a small miracle when you’re meal prepping on a Sunday afternoon.

Let’s get into why this salad deserves a permanent spot in your recipe rotation.

Why You’ll Love This Homemade Greek Potato Salad

First things first: this salad is a flavor powerhouse without being fussy.

• It’s vinaigrette-based, not mayo-based, so it feels lighter and fresher
• The potatoes soak up all that tangy, herby dressing while they’re still warm
• Briny olives, capers, and feta bring that classic Greek flair
• It’s naturally vegetarian and easy to adapt

And if you’re already a fan of Olive Greek Potato Salad, consider this its confident, homemade cousin—the one that shows up with better shoes and a little extra charm.

This recipe has saved me more times than I can count. I’ve brought it to potlucks, served it with grilled chicken on chaotic weeknights, and even eaten it straight from the fridge while standing in my kitchen (no judgment, right?).

Ingredients You’ll Need

One thing I love about this recipe is that it uses ingredients you can actually find at a regular grocery store—no scavenger hunt required.

For the Potatoes

• 2 lb petite white or red potatoes
• 1–2 teaspoons kosher salt (for boiling)

For the Vinaigrette

• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, minced or crushed
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

For the Salad

• 1 cup pitted kalamata olives
• 7 oz oil-packed sun-dried tomatoes, drained and chopped
• 4 oz capers (reserve the brine)
• 1 cup thinly sliced red onion
• ½ cup roughly chopped fresh dill

For Serving

• ½ cup crumbled feta cheese

Step-by-Step: How to Make Homemade Greek Potato Salad

Don’t worry—this is very much a relaxed playlist, glass of iced tea nearby kind of recipe.

Step 1: Boil the Potatoes

Add the petite white or red potatoes to a medium pot and cover them with water by about an inch. Bring everything to a boil over high heat, then add 1–2 teaspoons of kosher salt.

Lower the heat slightly so the water stays at a steady simmer. Cook the potatoes until they’re fork-tender, about 15 minutes. You want them soft, but not falling apart. Drain and let them cool just enough so you can handle them without doing the hot-potato dance.

Step 2: Prepare the Dressing

While the potatoes cook, grab a jar with a tight-fitting lid (this is my favorite low-effort trick).

Add the olive oil, red wine vinegar, garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper. Screw on the lid and shake like you mean it until the dressing looks well blended and slightly creamy.

Set it aside and try not to dip bread into it immediately. (I fail at this often.)

Step 3: Cut and Dress the Potatoes

Once the potatoes are warm but manageable, cut them in half or into bite-sized pieces.

Here’s the secret step that makes this salad shine: while the potatoes are still warm, drizzle them with some of the reserved caper brine. Toss gently. This gives the potatoes a subtle salty tang that sinks right in.

Let them cool slightly before moving on.

Step 4: Assemble the Salad

Add the kalamata olives, sun-dried tomatoes, capers, red onion, and fresh dill to the potatoes.

Pour the prepared dressing over everything and gently toss until all the ingredients are evenly coated. Taste and adjust with more salt or pepper if needed.

Just before serving, sprinkle the salad with crumbled feta cheese.

If you have time, let the salad rest for at least an hour. This is when the magic really happens—the potatoes soak up all that bold, herby flavor, turning this into the kind of dish people ask you to bring again.

Helpful Tips for the Best Olive Greek Potato Salad

• Dress the potatoes while warm: Cold potatoes won’t absorb flavor nearly as well
• Slice the onions thin: This keeps their bite balanced, not overpowering
• Let it rest: An hour in the fridge takes this salad from good to unforgettable
• Don’t overmix: Gentle tossing keeps the potatoes intact

And if your dressing looks a little separated? Shake it again. No stress. This salad is forgiving—kind of like your favorite pair of stretchy jeans.

A Little Kitchen Story From Me

This Homemade Greek Potato Salad became my go-to after one summer gathering where I needed something that could sit out without turning questionable. I brought this along, half-expecting leftovers.

Spoiler alert: there were none.

Even my kids—who usually side-eye anything with visible herbs—went back for seconds. That’s when I knew this recipe was a keeper. Now it shows up at birthdays, picnics, and those random Tuesdays when dinner needs a bright sidekick.

FAQs About Homemade Greek Potato Salad

Bringing It All Together at the Table

There’s something deeply satisfying about a dish that feels special but doesn’t ask too much of you. Homemade Greek Potato Salad checks that box every time. It’s bright, filling, and versatile enough to pair with just about anything—or stand proudly on its own.

Whether you’re feeding a crowd or just trying to make weeknight dinners feel a little less routine, this salad brings sunshine to the plate. Give it a try, let it rest, and watch it disappear faster than you expected.

From my kitchen to yours, happy cooking—and welcome to the magic of really good potatoes.

Keep the Mediterranean Love Going

If this Homemade Greek Potato Salad brought a little sunshine to your table, why stop here? These reader-favorite recipes keep those fresh Mediterranean flavors going and pair beautifully with this dish—perfect for easy weeknight dinners or relaxed weekend meals:

• Serve it with Slow Cooker Greek Chicken – tender, herby, and practically hands-off, this one makes dinner feel effortless and comforting.
• Turn dinner into a fun, build-your-own feast with Greek Chicken Gyros with Lemon Herb Marinade – warm pita, juicy chicken, and bold flavors everyone loves.
• If you’re a bowl-meal fan, you’ll adore Mediterranean Gyro Bowls – fresh, filling, and great for lunches you’ll actually look forward to.
• For another fresh side that complements this salad perfectly, try Beet Salad with Feta, Cucumbers, and Dill – light, colorful, and full of bright, herby goodness.

If you tried this Homemade Greek Potato Salad, I’d absolutely love to hear how it turned out
✨ Please leave a star rating and a quick review—your feedback helps other home cooks and means so much to me. ⭐⭐⭐⭐⭐

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