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

Introduction

This Greek Potato Salad is a vibrant and tangy side dish perfect for any meal. Combining tender potatoes with savory olives, sun-dried tomatoes, and feta, it’s a fresh twist on a classic. Easy to prepare and full of Mediterranean flavors, it can be served warm, at room temperature, or chilled.

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 brine reserved
• 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 cover them with water by about 1 inch. Bring to a boil, add 1-2 teaspoons of kosher salt, then reduce to a rolling simmer. 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 black 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 gently toss. Set aside to cool.
4. Step 4: Add the kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the cooled potatoes. Toss gently with the dressing.
5. Step 5: Adjust seasoning with salt and pepper to taste. Top the salad with crumbled feta cheese.
6. Step 6: Serve warm, at room temperature, or chilled. For best flavor, let the salad sit for at least an hour to allow the potatoes to absorb the dressing.

Tips & Variations

• Allow the salad to rest for an hour before serving to deepen the flavors.
• Use baby red potatoes for added color and a firmer texture.
• Substitute fresh oregano or thyme if available for a fresher herb flavor.
• Add chopped cucumber or cherry tomatoes for extra freshness and crunch.

Storage

Store the salad in an airtight container in the refrigerator for 3 to 4 days. It can be served chilled or brought to room temperature before serving. Reheat gently if preferred warm, but avoid overheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad actually benefits from sitting for at least an hour to let the flavors meld. It can be made a few hours in advance and stored in the refrigerator.

What can I use instead of capers if I don’t have any?

You can substitute chopped green olives or a splash of lemon juice for the brine to add a similar briny, tangy flavor to the salad.

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

Print Recipe

★★★★★

5 from 125 reviews

A flavorful Greek Potato Salad featuring tender petite potatoes tossed with kalamata olives, sun-dried tomatoes, capers, red onions, and fresh dill, dressed in a zesty blend of olive oil, red wine vinegar, garlic, and Mediterranean herbs, finished with crumbled feta cheese. Perfect served warm, at room temperature, or chilled.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus 1 hour resting time recommended)
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds petite white or red potatoes

Salad Mix

• 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
• ½ cup feta cheese, crumbled

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

1. Cook the Potatoes: 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. Make the Dressing: While the potatoes cook, in a jar with a lid, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper. Shake well to emulsify and set aside.
3. Drain and Prep Potatoes: Drain the cooked potatoes. When cool enough to handle, cut into bite-sized chunks. While still warm, drizzle with the reserved caper brine and gently toss. Set aside to cool.
4. Combine Salad Ingredients: To the cooled potatoes, add kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill. Gently toss with the prepared dressing to coat evenly.
5. Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled for best flavor.
6. Rest for Flavor: For optimal taste, let the salad rest for at least one hour to allow the potatoes to absorb the dressing. Store leftovers in the refrigerator for 3-4 days.

Notes

• The salad can be served warm, at room temperature, or chilled depending on preference.
• Allowing the salad to sit for at least an hour enhances the flavor as the potatoes absorb the dressing.
• Keep refrigerated and use within 3-4 days for best freshness.

Keywords: Greek potato salad, Mediterranean salad, kalamata olives salad, sun dried tomato salad, feta cheese salad, warm potato salad