As the summer sun sets and the warm evenings invite gatherings, I find myself craving vibrant flavors that celebrate the season. That’s when my Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette comes to life. The first bite is nothing short of a Mediterranean escape, as the creamy feta plays off the briny olives, all enveloped in a zesty vinaigrette that dances across the palate. This dish is more than just a side – it’s an experience that transports you to sun-soaked shores and bustling markets filled with fresh produce.
You know that feeling when you’re stuck in a cycle of takeout and fast food? That was me until I rediscovered the joy of homemade meals bursting with flavor. This Greek potato salad is as easy to whip up as it is to impress. With simple, wholesome ingredients like baby yellow potatoes, fresh herbs, and a touch of olive oil, it comes together in under 40 minutes, making it perfect for weeknight dinners or last-minute potlucks. Get ready to relish a bowl of comfort that feels both indulgent and healthy – it’s a crowd-pleaser that’s sure to leave everyone asking for seconds!
Why is Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette a Must-Try?
Flavor Explosion: Each bite offers a harmonious blend of creamy feta and briny olives, perfectly elevated by a zesty vinaigrette.
Quick and Easy: Whip this salad together in under 40 minutes – ideal for busy weeknights!
Versatile Dish: Perfect as a side for grilled meats or as a standalone light meal.
Make Ahead: Enjoy it even more by letting it rest to enhance the flavors; you can prep it in advance!
Crowd Favorite: Impress guests at any gathering with this delightful, colorful dish!
Romantic or casual, this Greek potato salad is your ticket to flavorful bliss with every forkful.
Greek Potato Salad Ingredients
For the Salad
• Baby yellow potatoes – 2 pounds; these are the creamy base that holds all the flavors beautifully.
• Pitted kalamata olives – 1 cup; their salty profile adds a perfect touch of Mediterranean essence.
• Feta cheese – 1 cup, crumbled; this creamy cheese brings richness and tang that ties the salad together.
• Red onion – 1 small, thinly sliced; adds a mild sharpness that complements the richer ingredients.
• Fresh parsley – 1/4 cup, chopped; brightens the dish with a fresh herbal note.
• Fresh dill – 1/4 cup, chopped; enhances the salad with its aromatic and slightly sweet flavor.
For the Vinaigrette
• Extra virgin olive oil – 1/4 cup; this high-quality oil is key for a luscious dressing that’s full of flavor.
• Red wine vinegar – 2 tablespoons; the acidity cuts through and balances the richness of the feta.
• Lemon juice – 2 teaspoons; a splash of brightness that elevates all the flavors in the salad.
• Dijon mustard – 1 teaspoon; adds a subtle kick and helps emulsify the vinaigrette.
• Salt and pepper – to taste; seasoning to ensure every bite is perfectly balanced.
• Optional: Sun-dried tomatoes – 1/2 cup, chopped; these can bring an extra layer of sweetness and texture if you desire.
This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette is all about fresh, vibrant ingredients that come together for a dish everyone will love!
How to Make Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette
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Wash the baby yellow potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes.
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Cool the potatoes slightly once cooked. Drain and allow them to cool for a few minutes before cutting them in half or quarters, depending on their size.
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Combine the warm potatoes, sliced red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl. This blend of ingredients will give your salad warmth and texture.
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Whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill in a separate small bowl to create the zesty vinaigrette. Season with salt and pepper to taste.
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Pour the vinaigrette over the potato mixture and gently toss everything together, ensuring that all ingredients are well-coated in flavorful goodness.
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Add the optional chopped sun-dried tomatoes to the salad. Toss lightly to mix them in for an extra layer of flavor.
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Let the salad sit for at least 20 minutes at room temperature to allow the flavors to meld beautifully. For best results, you can prep this ahead of time and refrigerate it until serving.
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Serve the Greek potato salad chilled or at room temperature. Consider garnishing with additional herbs for a fresh finish.
Optional: Drizzle a little extra olive oil just before serving for an added richness.
Exact quantities are listed in the recipe card below.
Expert Tips for Greek Potato Salad
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Choose the Right Potatoes: Baby yellow potatoes are perfect for their creamy texture. Avoid overcooking them to prevent mushiness.
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Warm Ingredients: Mixing the potatoes while they are still warm helps absorb the vinaigrette better, enhancing the overall flavor of your Greek Potato Salad.
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Fresh Herbs Matter: Use fresh parsley and dill to truly capture the vibrant Mediterranean taste that elevates this salad from ordinary to extraordinary.
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Allow for Flavors to Meld: Let the salad sit for at least 20 minutes at room temperature. This resting period allows the zesty herb vinaigrette to soak into every ingredient.
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Customize with Add-ins: Feel free to add sun-dried tomatoes or even capers for an extra twist of flavor and texture in your Greek Potato Salad.
What to Serve with Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette?
Picture yourself relishing a vibrant meal where zesty flavors combine harmoniously to awaken your taste buds and satisfy your cravings.
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Grilled Lemon Chicken: The tangy brightness of lemon chicken pairs perfectly with the creamy feta, creating a delightful contrast that invigorates each bite.
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Tzatziki Sauce: This cool, yogurt-based dip complements the zesty herb vinaigrette in the potato salad, enhancing the Mediterranean experience. A dollop adds an extra creamy texture that balances the flavors.
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Pita Bread: Soft and warm pita is perfect for scooping up the salad and tzatziki, making every bite a joyful experience of flavors and textures. This classic pairing invites everyone to engage in a fun and casual dining experience.
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Roasted Vegetables: Caramelized bell peppers, zucchini, and eggplant add a smoky note that elevates your meal, pairing beautifully with the freshness of your potato salad.
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Feta-Stuffed Peppers: These savory stuffed peppers echo the flavors of feta in the salad and deliver an additional punch of zesty Mediterranean goodness.
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Chardonnay: A crisp glass of Chardonnay accentuates the salad’s herbaceous and tangy elements, turning your meal into a delightful dining affair.
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Baklava: Finish off your meal with a sweet, flaky baklava. The honey and nuts provide a rich dessert that contrasts nicely with the lightness of your Greek potato salad. Each bite is a sweet celebration!
Bring your table to life with these delicious pairings that create a vibrant, memorable dining experience.
Greek Potato Salad with Feta Variations
Get ready to put your own twist on this delightful dish!
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Herb Swap: Replace parsley and dill with fresh basil and oregano for a unique flavor. The aroma will elevate the dish wonderfully.
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Cheese Exchange: Use goat cheese instead of feta for a tangy twist. Its creamy texture brings a new richness to every bite.
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Olive Options: Switch kalamata olives for green or mixed olives for a different briny experience. Each variety has its own character that can surprise your palate.
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Vegan Version: Replace feta with a dairy-free cheese alternative and use maple syrup instead of Dijon mustard for sweetness. You’ll still enjoy a creamy texture and delightful flavor.
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Add Some Heat: Toss in a pinch of red pepper flakes or chopped jalapeños for a spicy kick. This little addition can turn your potato salad into a lively dish that dances on the tongue.
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Texture Boost: Mix in some crispy bacon bits or toasted pine nuts to add a crunchy element. This contrast makes each forkful exciting and fulfilling.
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Roasted Veggies: Try adding diced roasted red peppers or grilled zucchini for a smoky dimension. The extra flavor enhances the Mediterranean vibe even more.
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Zesty Twist: Substitute lime juice for lemon juice for a tangier flavor profile. It’s a fun, refreshing approach that can brighten up the dish in unexpected ways.
Feel free to experiment and savor the creative flair in your Greek Potato Salad!
Make Ahead Options
These Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette are perfect for meal prep fans! You can prepare the salad up to 24 hours in advance by cooking the potatoes, mixing in the olives, feta, and onions, and storing it covered in the refrigerator. For optimal flavor, whisk together the vinaigrette (olive oil, vinegar, lemon juice, mustard, and herbs) and keep it separate until just before serving to prevent the potatoes from becoming soggy. When ready to enjoy, simply drizzle the vinaigrette over the potato mixture, toss gently, and let it sit for 10-15 minutes at room temperature for the flavors to meld. Enjoy a delicious, hassle-free meal that will keep you out of the takeout cycle!
How to Store and Freeze Greek Potato Salad
Fridge: Store leftover Greek potato salad covered in an airtight container for up to 3 days. This ensures the flavors stay fresh while preventing any unwanted odors from other foods.
Freezer: While freezing is not recommended for this salad due to the potatoes’ texture, if you must, freeze in an airtight container for up to 1 month. Expect some texture changes upon thawing.
Reheating: If you prefer to enjoy it warm, microwave for short intervals or let it sit at room temperature for 30 minutes before serving. This allows for easier mixing and reactivation of flavors.
Make Ahead: You can prepare the salad a day in advance; just leave out the optional sun-dried tomatoes until serving time. This enhances the flavors beautifully while saving you prep time!
Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe FAQs
How do I choose the right potatoes for this salad?
Absolutely! Look for firm, baby yellow potatoes without any dark spots or blemishes. They should feel smooth and be roughly the same size to ensure even cooking. If they are too ripe or have wrinkled skin, it’s best to avoid them, as they might turn mushy.
How should I store leftover Greek Potato Salad?
Very simply! Store the leftover Greek potato salad in an airtight container in the fridge for up to 3 days. This keeps it fresh and prevents it from absorbing any strong odors from other foods. Just give it a gentle toss before serving again!
Can I freeze Greek Potato Salad?
While it’s best not to freeze the salad due to the potatoes’ texture, if you’d like to, you can place it in an airtight container for up to 1 month. Just be aware that when you thaw it, the potatoes might become a bit grainy. To thaw, leave it in the fridge overnight or at room temperature for a couple of hours before serving.
What if my salad seems too dry after resting?
If you find your salad a bit dry after it has rested, don’t worry! Just whisk together a little more olive oil and vinegar (a 2:1 ratio works well) and drizzle it over the top. Toss gently to help rehydrate the flavors. This will brighten it right back up!
Are there any dietary considerations I should know about?
Definitely! If you’re serving this dish to someone with dietary restrictions, be mindful of the feta cheese, which contains dairy. For a dairy-free option, you could substitute the feta with a crumbled tofu or a nut-based cheese. Also, check that the olives are pitted to avoid any potential choking hazards for children or pets!
How long should I let the salad sit before serving?
I usually let it sit for at least 20 minutes at room temperature to allow the flavors to meld together. You can even make it a day in advance and refrigerate it; just hold off on adding any optional ingredients, like sun-dried tomatoes, until you’re ready to serve. This extra time enhances all the delicious flavors!
Delicious Greek Potato Salad with Feta, Olives & Zesty Vinaigrette
Ingredients
Equipment
Method
- Wash the baby yellow potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes.
- Cool the potatoes slightly once cooked. Drain and allow them to cool for a few minutes before cutting them in half or quarters, depending on their size.
- Combine the warm potatoes, sliced red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl. This blend of ingredients will give your salad warmth and texture.
- Whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill in a separate small bowl to create the zesty vinaigrette. Season with salt and pepper to taste.
- Pour the vinaigrette over the potato mixture and gently toss everything together, ensuring that all ingredients are well-coated in flavorful goodness.
- Add the optional chopped sun-dried tomatoes to the salad. Toss lightly to mix them in for an extra layer of flavor.
- Let the salad sit for at least 20 minutes at room temperature to allow the flavors to meld beautifully. For best results, you can prep this ahead of time and refrigerate it until serving.
- Serve the Greek potato salad chilled or at room temperature. Consider garnishing with additional herbs for a fresh finish.