Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

This Greek Potato Salad is a vibrant and flavorful side dish that combines tender potatoes with Mediterranean ingredients like kalamata olives, sun-dried tomatoes, and tangy feta. It’s perfect for gatherings or a refreshing everyday meal.

Ingredients

• 2 pounds petite white or red potatoes
• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun-dried tomatoes, drained and chopped
• 4 ounces capers, drained and reserve brine
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped
• ½ cup feta cheese, crumbled
• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, pressed or minced
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Step 1: Add the potatoes to a medium pot and fill with enough water to cover them by 1 inch. Bring to a boil, add 1–2 teaspoons kosher salt, reduce to a rolling simmer, and cook until tender, about 15 minutes.
2. Step 2: While the potatoes cook, prepare the dressing by combining olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and pepper in a jar with a lid. Shake well and set aside.
3. Step 3: Drain the potatoes once tender. When cool enough to handle, cut into bite-sized chunks. While still warm, drizzle with the reserved caper brine and toss. Set aside to cool.
4. Step 4: Add kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the cooled potatoes. Gently toss with the dressing.
5. Step 5: Taste and adjust seasoning with salt and pepper as needed. Top with crumbled feta cheese and serve warm, at room temperature, or chilled.

Tips & Variations

• For best flavor, let the salad sit at least an hour before serving to allow the potatoes to absorb the dressing.
• Use fingerling potatoes for a different texture and appearance.
• Add a squeeze of fresh lemon juice for extra brightness.
• Swap dill for fresh parsley if preferred.

Storage

Store the salad in an airtight container in the refrigerator for 3 to 4 days. It can be served cold or brought to room temperature before serving. Stir gently before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular large potatoes instead of petite potatoes?

Yes, but cut them into smaller chunks to ensure even cooking and a nice salad texture.

Is this salad suitable for meal prep?

Absolutely. It keeps well refrigerated and the flavors often improve after sitting for a few hours or overnight.

Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

A vibrant and tangy Greek Potato Salad featuring tender petite potatoes tossed with olives, capers, sun-dried tomatoes, and a flavorful herb dressing, finished with creamy feta cheese. Perfect as a side dish served warm, at room temperature, or chilled.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes plus resting time
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 2 pounds petite white or red potatoes
• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun dried tomatoes, drained and chopped
• 4 ounces capers, drained (reserve brine)
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped

Dressing

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

Topping

• ½ cup feta cheese, crumbled

Instructions

1. Cook the Potatoes: Add the potatoes to a medium pot and cover with water by about 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce heat to a rolling simmer. Cook the potatoes until tender, about 15 minutes.
2. Prepare the Dressing: While the potatoes cook, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and pepper in a jar with a lid. Shake vigorously until well blended and set aside.
3. Drain and Cut Potatoes: When potatoes are tender, drain them and let cool until just warm enough to handle. Cut into bite-sized chunks. While still warm, drizzle the reserved caper brine over the potatoes and toss gently. Set aside to cool completely.
4. Combine Ingredients: To the cooled potatoes, add the kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill. Toss gently with the prepared dressing to coat evenly.
5. Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled. For best flavor, allow the salad to sit for at least an hour to let the potatoes absorb the dressing. Refrigerate leftovers for up to 3-4 days.

Notes

• Use petite potatoes for tender texture and visual appeal.
• Reserved caper brine enhances the tanginess—do not discard.
• The salad can be served warm, at room temperature, or chilled depending on preference.
• Allowing the salad to rest for an hour improves flavor melding.
• Stores well in the refrigerator for 3 to 4 days.

Keywords: Greek potato salad, Mediterranean salad, feta cheese salad, sun-dried tomato salad, kalamata olives, capers, herb dressing