Can I make this ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the fridge. Just wait to add the feta until right before serving.

Can I substitute fresh herbs?

Yes! If you don’t have dill, parsley works beautifully. Just keep that fresh, green note going.

How long do leftovers last?

Stored in an airtight container, this salad keeps well for up to 3 days in the fridge.

Is this similar to Olive Greek Potato Salad?

Very much so, but this homemade version leans extra bold with herbs, capers, and sun-dried tomatoes for more depth.

5 Irresistible Homemade Greek Potato Salad Secrets

Description

Homemade Greek Potato Salad is a fresh, Mediterranean-inspired side dish made with tender baby potatoes, kalamata olives, red onion, dill, feta cheese, and a tangy olive oil vinaigrette. Light, flavorful, and perfect for picnics, potlucks, or easy weeknight dinners.

Ingredients

Scale

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

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Instructions

Add the potatoes to a medium pot and cover with water by about 1 inch. Bring to a boil, add kosher salt, then reduce heat and simmer until fork-tender, about 15 minutes. Drain and cool slightly.
While the potatoes cook, prepare the dressing by adding olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper to a jar. Seal and shake well until emulsified.
Cut the warm potatoes into halves or bite-sized pieces. Drizzle with reserved caper brine and gently toss to coat.
Add kalamata olives, sun-dried tomatoes, capers, red onion, and fresh dill to the potatoes.
Pour the dressing over the salad and gently toss until everything is well combined.
Taste and adjust seasoning if needed. Top with crumbled feta just before serving.
For best flavor, let the salad rest for at least 1 hour before serving.

Notes

Dressing the potatoes while warm helps them soak up maximum flavor.

This salad tastes even better the next day and is great for meal prep.

Add feta just before serving for the best texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling / Mixing
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 Cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 20 mg