Greek Potato Salad With Feta And Olive Dressing

By :

Jake

December 31, 2025

Close-up hero shot of Greek potato salad with whole baby potatoes, cucumbers, cherry tomatoes, Kalamata olives, feta cheese, red onion, and fresh dill.

There’s something special about the flavors of Greece — bright, tangy, and full of life. This Greek Potato Salad captures all of that in one bowl: tender baby potatoes tossed with olives, tomatoes, feta, and a herb-packed dressing that makes every bite pop. It’s hearty enough for a meal yet light enough to serve beside grilled meats or seafood.

Why You’ll Love This Greek Potato Salad

Greek potato salad served on a white plate with golden baby potatoes, cucumber chunks, tomatoes, olives, feta, red onion, and dill.

This salad is Mediterranean comfort food at its best — simple, colorful, and bursting with flavor.

Fresh, wholesome ingredients in every bite.
A tangy dressing made from olive oil, vinegar, and herbs.
Perfect side dish for picnics, BBQs, or healthy lunches.
No mayo — just clean, bright flavors.
Easy to prepare and holds up well in the fridge.
Naturally gluten-free and vegetarian.

I first made this for a summer cookout when we wanted something fresh to balance out all the smoky grilled foods. It reminded me of a roadside café we stopped at in Santorini years ago — the owner tossed potatoes with olives, herbs, and feta, and I’ve been chasing that flavor memory ever since.

Ingredients You’ll Need

Every ingredient in this recipe plays a role — the olive oil adds richness, the vinegar gives brightness, and the herbs make it taste garden-fresh.

Main Ingredients

2 pounds baby potatoes, washed – tender and naturally creamy.
¼ cup extra virgin olive oil – builds a rich Mediterranean base.
2 tablespoons red wine vinegar – for tang and balance.
1 teaspoon Dijon mustard – emulsifies the dressing.
1 teaspoon dried oregano – a Greek essential.
½ teaspoon garlic powder – adds depth without overpowering.
Salt and pepper – to taste.
½ cup pitted Kalamata olives, halved – salty and briny contrast.
½ cup crumbled feta cheese – creamy and tangy bite.
¼ cup red onion, thinly sliced – for crisp sharpness.
¼ cup fresh parsley, chopped – adds freshness.
2 tablespoons fresh dill, chopped – signature Greek aroma.
1 cup cherry tomatoes, halved – bursts of sweetness.
1 cucumber, quartered and sliced – cool and crunchy.

Optional Add-Ons Or Substitutes

Add chickpeas for extra protein.
Use vegan feta if dairy-free.
Replace red onion with green onions for a milder bite.
Swap dill for mint for a refreshing twist.
Add roasted red peppers for smoky sweetness.
Top with grilled shrimp or chicken for a full meal.

Step-By-Step Instructions

Full bowl of Greek potato salad with whole baby potatoes, cucumbers, tomatoes, olives, feta cheese, red onion, and fresh dill.

Making Greek Potato Salad is all about layering fresh textures and balancing tangy flavors.

Cook the potatoes: Boil potatoes in salted water until fork-tender, about 10–12 minutes. Drain and cool slightly.
Prepare the dressing: In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until smooth.
Toss the salad: In a large bowl, combine potatoes, olives, feta, onions, tomatoes, cucumber, parsley, and dill.
Add dressing: Pour over the vinaigrette and gently toss to coat evenly.
Rest and serve: Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

Quick Reminders:

Don’t overcook the potatoes — they should hold shape.
Dress while still warm for better flavor absorption.
Adjust salt carefully — feta and olives add plenty.
Chill before serving for a refreshing side.

Expert Tips For Success

Macro close-up of Greek potato salad showing seasoned baby potatoes, feta crumble texture, cucumbers, tomatoes, olives, and dill.

This salad is easy to master, but a few tweaks make it restaurant-quality.

Use waxy potatoes like baby Yukon or red potatoes.
Don’t skip fresh herbs — they bring authentic Greek character.
Add a splash more vinegar if serving chilled; flavors mellow when cold.
Toss gently to avoid breaking the potatoes.
Serve at room temperature for the best flavor.

Greek salads are all about balance — bold seasoning and bright freshness. Taste as you go, and make it your own.

Serving Suggestions

This salad goes beyond side-dish territory. Serve it warm or chilled with your favorite mains.

Pair with Keftedes In Lemon Sauce for a classic Greek combo.
Enjoy alongside Spanakopita Triangles for a vegetarian spread.
Serve with grilled fish or chicken for a light summer meal.
Add Mustard Roasted Potatoes for a hearty double-side option.
Finish with Moroccan Honey Almond Cigars for dessert.

The blend of creamy, tangy, and fresh makes this Greek Potato Salad a staple for any Mediterranean-style meal.

Storing And Reheating

Greek Potato Salad stores beautifully, making it perfect for meal prep.

How To Store It

Store in an airtight container for up to 3 days.
Keep chilled — it tastes better cool.
Add extra olive oil if it dries out.
Avoid freezing — fresh vegetables lose texture.

How To Reheat It

Best served cold or at room temperature.
If warming, do so gently on the stovetop with a drizzle of olive oil.
Refresh with extra herbs before serving.
It’s one of those dishes that tastes even better the next day when the flavors mingle overnight.

Frequently Asked Questions

Can I make this ahead of time?

Yes! In fact, it tastes better after chilling for a few hours.

Can I use other potatoes?

Waxy varieties like Yukon Gold or fingerlings work best.

What can I serve it with?

Grilled chicken, seafood, or Gozleme pair perfectly.

Final Thoughts

Greek Potato Salad proves that simple ingredients can create bold flavors. It’s sunshine in a bowl — hearty, fresh, and incredibly satisfying.

Use high-quality olive oil for the best flavor.
Let it rest before serving to deepen the taste.
Pair it with other Mediterranean favorites for a full meal.

Whether it’s a picnic, potluck, or weeknight dinner, this salad brings a taste of Greece straight to your table.

Jake