Greek Potato Salad

Introduction

Fresh, colorful, and bursting with Mediterranean flavor, this Greek Potato Salad is a delicious twist on the classic potato salad. Instead of a heavy mayonnaise dressing, tender baby potatoes are tossed in a tangy red wine vinaigrette with briny Kalamata olives, creamy feta cheese, crisp red bell pepper, capers, fresh herbs, and red onion. The result is a light yet satisfying side dish that’s perfect for barbecues, picnics, potlucks, or weeknight dinners. Easy to prepare and even better after chilling, this vibrant potato salad is sure to become a favorite for any occasion.

Ingredients

Potato Salad

• 2 pounds baby Dutch yellow potatoes
• 1 tablespoon salt (for boiling water)
• 1 cup pitted Kalamata olives
• 1 small red bell pepper, finely diced
• ⅓ cup thinly sliced red onion
• ⅔ cup crumbled feta cheese
• 2 tablespoons capers, drained and rinsed
• 4 tablespoons chopped fresh dill, divided
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh parsley

Red Wine Vinaigrette

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Wash the baby potatoes and place them in a large pot. Cover with water and add 1 tablespoon of salt.
2. Bring the water to a boil and cook the potatoes for 15–20 minutes, or until they are fork-tender.
3. Drain the potatoes and immediately plunge them into a bowl of ice water to stop the cooking process.
4. Once cooled, drain well, pat dry, and cut each potato in half.
5. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, marjoram, salt, and black pepper until well combined.
6. In a large serving bowl, combine the halved potatoes, Kalamata olives, diced red bell pepper, sliced red onion, capers, half of the feta cheese, and 3 tablespoons of the chopped fresh dill.
7. Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
8. Sprinkle the remaining feta cheese, remaining dill, sliced green onions, and chopped parsley over the top.
9. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
10. Serve chilled or at room temperature.

Tips

• Use baby Yukon Gold potatoes if Dutch yellow potatoes aren’t available.
• Don’t overcook the potatoes—they should be tender but still hold their shape.
• Chill the salad before serving for the best flavor.
• Fresh herbs provide the brightest taste, but dried herbs can be substituted if needed.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Greek Potato Salad is a fresh and flavorful alternative to traditional potato salad. The combination of tender potatoes, tangy vinaigrette, salty olives, creamy feta, and fragrant herbs creates a perfectly balanced dish that’s ideal for any meal. Whether you’re serving it alongside grilled meats, seafood, or enjoying it on its own, this easy Mediterranean-inspired recipe is guaranteed to impress family and friends. Fresh, colorful, and packed with flavor, it’s a side dish you’ll want to make again and again.