If you crave a potato salad that bursts with Mediterranean sunshine and bold flavors, then the Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe is your new best friend. This vibrant side dish is a beautiful twist on the classic potato salad, combining tender potatoes with briny kalamata olives, tangy capers, sweet sun-dried tomatoes, and creamy feta. Tossed in a zesty Greek dressing packed with herbs and garlic, it sings with flavor at every bite. Whether you’re serving it warm, chilled, or at room temperature, this salad dazzles with its perfect balance of textures and tastes, making it an irresistible companion to any meal or gathering.
Ingredients You’ll Need
The beauty of this Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe lies in its simple, fresh ingredients. Each one plays a star role, contributing unique flavors, colors, and textures that combine into a truly memorable salad.
- 2 pounds petite white or red potatoes: These bite-sized potatoes are tender and perfect for absorbing the dressing’s tang.
- 1 cup pitted kalamata olives: Their rich, briny essence adds depth and a savory punch.
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped: Sweet and chewy, they provide bursts of concentrated tomato flavor.
- 4 ounces capers, drained and brine reserved: Bright and tangy, capers infuse a pleasant sharpness that livens up the dish.
- 1 cup red onion, thinly sliced: Adds a mild crunch and subtle sweetness.
- ½ cup fresh dill, roughly chopped: Herbaceous and fresh, dill lifts the salad with its aromatic notes.
- ½ cup feta cheese, crumbled: Salty and creamy, feta completes the salad with luxurious richness.
- ½ cup extra-virgin olive oil: The base of our Greek salad dressing, bringing fruity richness.
- ½ cup red wine vinegar: Tangy and vibrant, it balances the olive oil perfectly.
- 2 cloves garlic, pressed or minced: Garlic infuses the dressing with classic boldness.
- 2 teaspoons dry mustard: Adds subtle heat and complexity.
- 2 teaspoons dried thyme: Earthy and fragrant, thyme complements the Mediterranean flavors beautifully.
- 2 teaspoons dried oregano: A Greek pantry staple, oregano brings warmth and herbal brightness.
- 1 teaspoon kosher salt: Enhances all the natural flavors in the salad.
- 1 teaspoon freshly ground black pepper: Adds mild heat and a peppery finish.
How to Make Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe
Step 1: Cook the Potatoes
Start by placing the petite potatoes in a medium pot, filling it with water to cover them by about an inch. Bring the water to a boil and add 1-2 teaspoons of kosher salt to season the potatoes as they cook. Lower the heat to maintain a rolling simmer and cook until the potatoes are tender enough to be pierced easily with a fork, roughly 15 minutes. This step ensures the potatoes are perfectly soft but maintain their shape for the salad.
Step 2: Prepare the Dressing
While the potatoes simmer, it’s time to create that luscious Greek dressing. Combine the extra-virgin olive oil, red wine vinegar, garlic, dry mustard, dried oregano, thyme, kosher salt, and freshly ground black pepper in a jar with a tight-fitting lid. Give it a vigorous shake until everything is thoroughly mixed and aromatic. Setting this aside now allows the flavors to develop as you prepare the rest of the salad.
Step 3: Drain and Cut the Potatoes
Once the potatoes reach perfect tenderness, drain them thoroughly. When they are just cool enough to handle, cut them in half or into bite-sized chunks, depending on the size of your potatoes. While the potatoes are still warm, drizzle them with the reserved caper brine. This little touch adds a delightful tang that permeates the potatoes, deepening their flavor. Toss gently and let them cool, so they soak up that briny goodness before assembling the salad.
Step 4: Combine the Ingredients
In a large bowl, add the kalamata olives, thinly sliced red onion, capers, chopped sun-dried tomatoes, and fresh dill. Pour the dressing over these vibrant ingredients and the cooled potatoes. Gently toss everything to coat well, making sure the dressing thoroughly hugs each ingredient. Taste and adjust the seasoning with additional salt and pepper if needed. Finally, sprinkle the crumbled feta cheese on top for a creamy, salty finish that brings the salad together beautifully.
How to Serve Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe
Garnishes
Adding fresh garnishes elevates this Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe to another level. Scatter a few whole kalamata olives or capers on top for extra eye appeal and bursts of flavor. A sprig of fresh dill or a light dusting of sumac adds a lovely visual and aromatic touch. For a final flourish, a drizzle of high-quality olive oil over the salad right before serving brightens every bite.
Side Dishes
This salad’s bright and hearty profile pairs beautifully with grilled meats like lemon-herb chicken, juicy lamb chops, or even a simple fillet of fresh fish. It also stands out alongside other Mediterranean staples such as pita bread, hummus, or grilled vegetables. The mix of warm and cool elements makes it an excellent side for summer barbecues or festive holiday spreads.
Creative Ways to Present
Bring a bit of fun and flair by serving the Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe in individual glass jars or pretty bowls for picnics or parties. You could also pile it high on a bed of fresh greens for a salad plate or stuff it into warm pita pockets along with some extra feta and cucumber slices for an unexpected handheld delight. The vibrant colors and textures invite creativity and make serving a breeze.
Make Ahead and Storage
Storing Leftovers
This potato salad keeps its flavor and texture wonderfully when refrigerated. Store leftovers in an airtight container and they’ll stay fresh for 3 to 4 days. The flavors deepen over time, making it just as delicious the next day or even after a couple of days.
Freezing
Because of the fresh herbs, olives, and feta, freezing this salad is not recommended. The texture of the potatoes and the quality of the cheese can change after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
If you prefer to serve this salad warm, gently reheat only the potato portion before combining it with the other ingredients and dressing. Avoid reheating once mixed to preserve the fresh herbs, olives, and creamy feta’s texture and flavor. Room temperature servings are absolutely delicious and often bring out the flavors better.
FAQs
Can I use regular large potatoes instead of petite ones?
Absolutely! Just cut large potatoes into smaller chunks to ensure they cook evenly and absorb the dressing well, just like the petite potatoes in the recipe.
What can I substitute if I don’t have kalamata olives?
Any briny olive like Castelvetrano or green olives can work, but kalamatas have that distinct, slightly fruity flavor that really complements the salad best.
Is it necessary to use the caper brine in the potatoes?
Using the caper brine adds an extra tangy punch that elevates the potatoes’ flavor immensely, but if you don’t have brine on hand, a splash of lemon juice or vinegar is a fine alternative.
Can I make this recipe vegan-friendly?
For a vegan version, simply omit the feta or replace it with a plant-based cheese alternative, and ensure the sun-dried tomatoes are packed in oil without animal products.
How long in advance can I prepare this salad?
You can prepare the salad up to a day in advance. The flavors meld beautifully after resting, and chilling it enhances the overall taste and texture.
Final Thoughts
This Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe is a treasure for anyone who loves robust, fresh flavors with a Mediterranean twist. Its ease of preparation combined with its elegant, delicious results makes it a guaranteed crowd-pleaser for picnics, family dinners, or entertaining friends. I encourage you to give this recipe a try—you’ll find it quickly becomes a favorite go-to potato salad that brightens any table.
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Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe
This Greek potato salad is a refreshing and tangy twist on the classic potato salad, featuring petite white or red potatoes combined with sun-dried tomatoes, kalamata olives, capers, fresh dill, and crumbled feta cheese. Tossed in a zesty Greek dressing made from olive oil, red wine vinegar, garlic, and herbs, this salad offers bold Mediterranean flavors perfect as a side dish for any meal.
- Total Time: 25 minutes
- Yield: 10 servings
Ingredients
Potato Salad
- 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
Greek Salad 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
Instructions
- Cook the Potatoes: Add the potatoes to a medium pot and cover with water by about 1 inch. Bring to a boil, then add 1-2 teaspoons of kosher salt. Reduce the heat to a rolling simmer and cook until the potatoes are tender when pierced with a fork or skewer, about 15 minutes.
- Prepare the Dressing: While the potatoes cook, combine the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper in a jar with a fitted lid. Shake well until fully mixed, then set aside.
- Drain and Chop the Potatoes: Once cooked, drain the potatoes and let them cool until they are safe to handle. Cut them into halves or bite-sized chunks depending on their size. While still warm, drizzle them with the reserved caper brine and gently toss. Set aside to cool.
- Assemble the Salad: Add kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill to the cooled potatoes. Gently toss with the prepared Greek dressing, coating everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Add Feta and Serve: Top the salad with crumbled feta cheese. Serve the salad warm, at room temperature, or chilled. For best flavor, allow the salad to rest at least one hour before serving so the potatoes absorb the dressing. Refrigerate leftovers for 3-4 days.
Notes
- The salad can be served warm, at room temperature, or chilled based on preference.
- Allowing the salad to rest for at least one hour enhances flavor as potatoes absorb the dressing.
- Use petite white or red potatoes for ideal texture and size.
- Reserve the caper brine for drizzling the warm potatoes to add a salty tang.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
