This delicious Greek Potato Salad combines kalamata olives, red bell pepper, red onions, feta cheese, capers, fresh dill, green onions, and parsley tossed in a flavorful mustard vinaigrette with fresh garlic and marjoram. It is a flavor explosion for your taste buds.
Impress your family and friends with this unique potato salad. It is a nice change from the usual southern potato salad and dill pickle potato salad. For more refreshing salad recipes, check out 30 Best Salad Recipes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Baby Dutch yellow potatoes: You can substitute full-size yellow potatoes. Just dice them after boiling.
- Bell pepper: I like the sweet flavor of red bell peppers, but you can use any color bell pepper.
- Feta cheese: You can substitute goat cheese.
- Capers: Drain and rinse them to remove the excess salt. This will help complement the salad.
- Vinegar: Use red wine or white wine vinegar.
- Mustard: Use Dijon or spicy brown
- Dried marjoram: I love this spice. It is sweeter, less pungent, and less earthy than oregano. If needed, you can substitute oregano.
How To Make Greek Potato Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Boil the potatoes in salted water until fork-tender. Plunge the potatoes in ice water. Dry them and slice them in half.
- Meanwhile, whisk the vinaigrette ingredients together.
- Add the sliced potatoes, olives, bell pepper, red onion, half the feta cheese, capers, and most of the fresh dill. Drizzle with the vinaigrette and toss to coat.
- Sprinkle with the remaining feta cheese, dill, green onions, and parsley.
Preparation Tips
- Make the dressing up to a week in advance and store it in an airtight container or mason jar with a tight-fitting lid in the refrigerator.
- For the best results, toss and top with remaining ingredients right before serving.
- Other vegetable options include diced English cucumbers, sundried, grape, or cherry tomatoes, or hard-boiled eggs for more protein.
Serving Suggestions
I like to serve this salad with grilled shrimp, Greek chicken, or grilled pork tenderloin. Other great choices are dill pickle chicken salad, chicken shawarma, or garlic hummus with warmed pita bread.
Greek Potato Salad
Ingredients
Potato Salad
- 2 lbs baby Dutch yellow potatoes
- 1 tablespoon salt
- 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
- 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 marjoram
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add the potatoes to a large pot of salted water. Bring the pot to a boil. Cook until fork-tender. Plunge the potatoes in ice water to stop the cooking process. Drain, dry, and slice them in half.
- Meanwhile, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, marjoram, salt, and freshly ground black pepper.
- Add the sliced potatoes, kalamata olives, red bell pepper, sliced red onion, half the feta cheese, capers, and 3 tablespoons chopped fresh dill to a serving bowl. Drizzle with the vinaigrette and toss to coat.
- Sprinkle with the remaining feta cheese, remaining dill, green onions, and parsley. Refrigerate until ready to serve.
Yolanda H
This looks like a fantastic twist on potato salad! I love the combination of kalamata olives and feta with that mustard vinaigrette. The tip about plunging the potatoes in ice water is a great trick to keep them firm. Can’t wait to try this for my next picnic!
Jerry
This Greek potato salad is such a bright and satisfying twist on a classic side. The mix of tender potatoes, tangy dressing, crisp veggies, and herbs was absolutely delicious. Thanks for sharing a recipe that makes me excited to bring fresh, vibrant flavors to my table.
Beth Pierce
So glad that you liked it, Jerry!
Sonya W
Didn’t realise Greek potato salad skips the mayo completely. The mix of olive oil, red wine vinegar and fresh dill actually sounds a lot lighter, especially for summer meals.
Kat
Substituting marjoram for oregano is a specific touch I haven’t tried before. My family usually expects the heavy mayo version but this vinaigrette style feels much lighter for a summer lunch outdoors.
Beth Pierce
Thanks, Kat! Enjoy!