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Greek Potato Salad

Greek Potato Salad

This Greek potato salad is fresh, tangy, and full of flavor. Tender potatoes are mixed with tomatoes, olives, capers, feta, and herbs. A simple oregano dressing ties everything together. Serve it as an easy side dish or add protein for a fuller meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1½ pounds potatoes small waxy potatoes are best, but any work
  • 1½ cups cherry tomatoes halved
  • 1 small red onion very thinly sliced and soaked in water or vinegar for 10 minutes
  • ½ cup olives Kalamata or Castelvetrano, pitted
  • 2 tablespoons capers rinsed
  • ½ cup chopped parsley or dill
  • ½ cup crumbled feta
For the Dressing
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons mustard Dijon or yellow
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon zest
  • ½ clove garlic finely grated, optional

Method
 

  1. Start the potatoes. Place 1½ pounds whole potatoes in a pot and cover them with cold water.
  2. Boil until tender. Bring the water to a boil and add 1 tablespoon salt. Lower the heat and simmer for about 15–25 minutes, depending on the size of the potatoes. They’re ready when a fork slides in easily.
  3. Cool and cut. Drain the potatoes and leave them to cool for a few minutes. Cut them into bite-size chunks. Peel them if you prefer, or leave the skins on.
  4. Whisk the dressing. In a small bowl, combine 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons mustard, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon lemon zest, and ½ clove finely grated garlic if using. Whisk until combined.
  5. Dress the warm potatoes. Put the warm potato chunks into a large bowl. Pour the dressing over them and gently toss. Don’t worry if some pieces break apart, since the softer edges help make the salad creamier.
  6. Add the remaining ingredients. Add 1½ cups cherry tomatoes, 1 small red onion, ½ cup olives, 2 tablespoons capers, ½ cup chopped parsley, and ½ cup crumbled feta.
  7. Toss gently. Mix everything carefully until combined. Taste and adjust the salt, pepper, or vinegar if needed.
  8. Finish the salad. Transfer it to a serving platter. Sprinkle with a little extra oregano and finish with a light drizzle of olive oil.

Notes

Easy Ways To Add Protein And Make It A Meal

The supplied recipe notes include several easy protein additions. These aren’t required for the original salad, but they can make it more substantial.
Choose one of these options if you want to build the salad into a fuller meal.
  • Boiled eggs: Quarter hard-boiled eggs and gently toss them into the salad.
  • Tuna: Drain a can of tuna and add it in large flakes.
  • Shredded chicken: Fold in leftover or rotisserie chicken.
  • Chickpeas: Stir in a drained can for a vegetarian option.
Add these gently so the potatoes, tomatoes, and feta don’t get overly broken up during mixing.