Tangy Mediterranean Potato Dish

This Greek potato salad transforms humble ingredients into a Mediterranean masterpiece that brings the sunny flavors of Greece right to your table. It's become my go-to dish for everything from casual weeknight dinners to impressive potluck contributions thanks to its perfect balance of tangy, salty, and fresh elements.

I first created this recipe during a sweltering summer when traditional creamy potato salad seemed too heavy. After returning from a trip to Santorini, I was inspired to incorporate those bold Greek flavors, and my family now requests it for nearly every gathering.

Ingredients

• Potatoes choose waxy varieties like Yukon Gold or red potatoes as they hold their shape better after cooking
• Red onion provides a pleasant sharpness that mellows as it marinates in the dressing
• Kalamata olives authentic Greek olives add briny depth look for unpitted ones for best flavor
• Cherry tomatoes bring juicy sweetness and bright color to contrast with the potatoes
• Cucumber adds refreshing crunch and classic Greek flavor use English cucumbers for fewer seeds
• Fresh herbs parsley and dill are essential for authentic Mediterranean flavor use only fresh not dried
• Extra virgin olive oil the backbone of the dressing splurge on good quality Greek olive oil if possible
• Red wine vinegar provides the perfect tangy note to balance the richness of the olive oil
• Dijon mustard acts as an emulsifier for the dressing while adding subtle complexity
• Feta cheese optional but highly recommended for that classic Greek touch choose authentic sheep's milk feta for the best flavor

How To Make Greek Potato Salad

Cook the Potatoes:

Place cubed potatoes in a large pot and cover with cold salted water by about an inch. Bring to a gentle boil over medium-high heat, then reduce to maintain a simmer. Cook for precisely 10-15 minutes, testing frequently with a fork. The perfect potato should offer slight resistance but pierce easily. Immediately drain in a colander but do not rinse to preserve the starchy exterior that helps absorb dressing.

Prepare the Dressing:

While potatoes cook, combine olive oil, red wine vinegar, and Dijon mustard in a large bowl. Whisk vigorously until the mixture emulsifies and becomes slightly thickened. This creates a silky dressing that clings beautifully to the potatoes. Season generously with salt and freshly ground black pepper, tasting as you go.

Combine Hot Potatoes with Dressing:

Add the still-warm potatoes directly to the dressing bowl. Gently fold using a rubber spatula to coat every piece without breaking them. The warm potatoes will absorb the flavorful dressing much better than cold ones. Let them sit in the dressing for about 5 minutes, occasionally folding to ensure even distribution.

Add Remaining Ingredients:

Scatter the sliced red onion, olives, halved cherry tomatoes, diced cucumber, chopped parsley, and dill over the dressed potatoes. Using the same gentle folding motion, incorporate everything until evenly distributed throughout the salad. Take your time with this step to maintain the integrity of each ingredient.

Finish with Feta and Chill:

If using feta, sprinkle it over the salad and give one final gentle fold to incorporate. Cover the bowl with plastic wrap and refrigerate for at least one hour, though three to four hours is ideal. This resting period allows the flavors to meld together and develop complexity. Just before serving, taste and adjust seasoning as needed.

The Kalamata olives are truly the secret weapon in this recipe. Their distinctive rich, fruity flavor with that perfect hint of bitterness transforms this from a simple potato dish into something extraordinary. My grandmother always insisted on hand-pitting the olives rather than buying pre-pitted ones, claiming they retained more flavor. While it takes extra time, I've found she was absolutely right.

Make-Ahead Magic

This Greek potato salad shines as a make-ahead dish. Prepare it up to two days before serving for even more developed flavors. The acid in the dressing actually helps preserve the ingredients, making this ideal for busy entertainers. If making significantly in advance, consider adding the herbs just before serving to maintain their vibrant color and aroma.

Variations to Try

While this classic version is my favorite, the recipe welcomes creative adaptations. Add diced bell peppers for extra crunch and sweetness. Include capers for additional briny notes. For a heartier version, mix in canned chickpeas to add protein and make it a complete meal. You could even experiment with different herbs like mint or oregano for subtle flavor shifts that still honor the Mediterranean profile.

Perfect Pairings

This versatile salad pairs beautifully with grilled meats, especially lamb or chicken souvlaki. For a vegetarian feast, serve alongside stuffed grape leaves, hummus, and warm pita bread. It also makes an excellent companion to simple grilled fish drizzled with lemon and olive oil. The bright acidity in the salad cuts through richer dishes, creating balance on your plate and palate.

Cultural Context

This salad is inspired by traditional Greek cooking philosophies where simple, quality ingredients shine. Unlike American potato salads with mayo-based dressings, Mediterranean versions rely on olive oil and vinegar for lighter, fresher results. Historically, dishes like this evolved from agricultural communities making the most of seasonal abundance, combining whatever vegetables were ripe with pantry staples like olives and preserved cheese.

Recipe FAQs

→ Can I make this Greek potato salad ahead of time?

Yes, this salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. Just give it a gentle toss before serving.

→ Is there a substitute for Kalamata olives?

While Kalamata olives provide an authentic Greek flavor, you can substitute with black olives or green olives if preferred. Each will give a slightly different flavor profile but will still work well in the dish.

→ How long will Greek potato salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this salad will keep well for 3-4 days. The flavors often deepen after the first day.

→ Can I make this dish vegan?

Absolutely! Simply omit the feta cheese or replace it with a vegan feta alternative. The salad is still delicious and flavorful without the cheese.

→ What's the best type of potato to use for this salad?

Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape after cooking and don't fall apart when mixed with other ingredients. Avoid starchy potatoes like Russets which tend to break down.

→ Can I add other vegetables to this salad?

Yes! Bell peppers, artichoke hearts, or capers would be excellent Mediterranean-inspired additions. Feel free to customize based on your preferences or what you have available.