Name: Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
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, drain and reserve brine; 1 cup red onion, thinly sliced; ½ cup fresh dill, roughly chopped; 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, plus 1-2 teaspoons for potato cooking; 1 teaspoon freshly ground black pepper; ½ cup feta cheese, crumbled

I am so excited to share my Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe with you! This salad has absolutely won me over with its vibrant combination of Mediterranean flavors and bright, tangy dressing. Every bite bursts with the briny charm of Kalamata olives and capers, the sweet chew of sun-dried tomatoes, and the creamy saltiness of feta, all perfectly balanced on tender, warm potatoes. It’s become one of my go-to dishes when I want something fresh, wholesome, and downright delicious.

Why You'll Love This Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

What really draws me to this recipe is the bold yet balanced flavor profile. The rich, earthy undertones of the potatoes paired with the salty tang of Kalamata olives and feta cheese create a harmony that feels like a warm Mediterranean hug in a bowl. Every forkful gives me something new to discover — zesty red wine vinegar, fragrant herbs like oregano and thyme, and that special umami kick from sun-dried tomatoes that keeps me coming back for more.

Aside from the incredible flavors, I love how straightforward this recipe is to prepare. I don’t have to spend hours in the kitchen, but I still get a completely impressive dish that works for so many occasions. Whether I'm hosting a casual family dinner, taking it to a picnic, or bringing a side to a holiday gathering, this salad always stands out. It’s unique enough to excite guests but easy enough to make on a busy weeknight.

Ingredients You'll Need

The image shows a white marbled surface covered with small yellow potatoes spread out in the center and around the edges. On the right side, thin slices of red onion are layered next to fresh green dill sprigs. There are five white bowls placed around the potatoes: one at the top holding dark purple olives, one near the bottom left filled with white crumbled cheese, one next to it contains dark green capers, another below it with dried red tomatoes, and a small white bowl with salt near the top left. In the top center, there is a glass jar with herb seasoning mixed in oil. The whole setup looks fresh and colorful. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient here is simple but essential — they bring amazing layers of flavor, texture, and that gorgeous Mediterranean color palette that makes this salad pop on the table.

Potatoes: I use petite white or red potatoes for their tender, creamy texture that holds up well without falling apart.
Kalamata olives: These add bold, salty fruitiness that’s the cornerstone of this salad’s flavor profile.
Sun-dried tomatoes: Drained and chopped, they contribute a chewy, sweet tang that brightens the dish.
Capers: Their briny punch is an unexpected zing, and I always reserve the brine to toss with the warm potatoes for extra depth.
Red onion: Thinly sliced, it adds sharpness and a pleasant crunch that contrasts beautifully with soft potatoes.
Fresh dill: I roughly chop it for a herby freshness that lifts the whole salad.
Feta cheese: Crumbled on top, it melts slightly into the warm salad, adding creamy saltiness.
Extra-virgin olive oil: This is the base for the dressing, bringing richness and smoothness.
Red wine vinegar: Adds the perfect acidic bite to balance out the richness.
Garlic: Pressed or minced, garlic infuses the dressing with savory warmth.
Dry mustard: A subtle kick that helps emulsify the dressing and adds depth.
Dried thyme and oregano: Classic Mediterranean herbs that bring an aromatic earthiness.
Kosher salt and black pepper: Essential for seasoning throughout to pull everything together.

Directions

Step 1: Start by adding your potatoes to a medium pot, then cover them with water so there’s about an inch above. Bring the water to a boil, add 1-2 teaspoons of kosher salt, then reduce the heat to a rolling simmer. Cook the potatoes until they’re tender enough to be pierced easily with a fork or skewer — usually around 15 minutes.

Step 2: While the potatoes are simmering, prepare your dressing. In a jar with a tight lid, combine the olive oil, red wine vinegar, minced garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Screw on the lid and shake vigorously until well combined. Set this aside so the flavors can meld while you finish the potatoes.

Step 3: Once your potatoes are cooked, drain them and let cool just enough to handle. Cut them in half or into bite-sized chunks, depending on their size. While the potatoes are still warm, drizzle with the reserved caper brine and gently toss — this step really enhances their flavor and keeps them moist.

Step 4: Add your kalamata olives, thinly sliced red onion, capers, chopped sun-dried tomatoes, and chopped fresh dill to the potatoes. Pour the dressing over everything and gently toss to coat. Taste the salad and adjust salt and pepper if needed. Finally, sprinkle crumbled feta on top just before serving.

Step 5: For the best flavor experience, I like to let the salad rest at least an hour before serving so the potatoes soak up the dressing and all those wonderful Mediterranean flavors marry beautifully. It can be enjoyed warm, at room temperature, or chilled — each temperature offers a slightly different but equally delicious experience.

Servings and Timing

This Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe yields about 10 servings, making it perfect for sharing with friends and family. Prep time is roughly 10 minutes, mainly for chopping and assembling ingredients. Cooking the potatoes takes about 15 minutes. Including resting time, plan for a total of 30 to 40 minutes before serving. If you want to serve it chilled, pop it in the refrigerator for an extra hour or so after mixing for that refreshing coolness.

How to Serve This Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

A clear glass bowl filled with a colorful potato salad sits on a white marbled surface. The salad has about four layers: whole small yellow potatoes halved, thin strands of purple onion, dark purple sliced olives, and crumbly white feta cheese scattered on top. There are also small green capers and bright green dill fronds spread evenly across the salad. A wooden spoon is placed in the bowl from the right side, partially stirring the ingredients, and a woman's hand is holding the spoon. The texture of the potatoes is smooth, the onions look fresh and slightly translucent, while the feta cheese appears crumbly and moist. photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it with simple grilled vegetables or a light leafy green salad to complement the bold flavors without overwhelming my palate. It also goes wonderfully alongside grilled chicken or fish for a wholesome, balanced meal. If you’re hosting a gathering, I recommend presenting it in a wide, shallow bowl so the colors and textures are visually inviting. Garnishing with a few extra olives, a sprinkle of fresh dill, and a few cracked black peppercorns adds a nice finishing touch.

This salad is incredibly versatile in terms of temperature. I’ve enjoyed it warm right after assembly when the potatoes are still tender and the feta is slightly melty, but serving it at room temperature lets the flavors settle. Chilling it for a few hours before serving adds a refreshing contrast, especially great for summer picnics or potlucks. For portion sizes, I typically scoop about a cup per person as a hearty side that complements the main dishes perfectly.

I find this Greek Potato Salad shines on so many occasions—from casual weeknight dinners to festive holiday feasts and lively outdoor parties. Its Mediterranean flair always sparks compliments and invites everyone to dig in with enthusiasm. I can’t recommend making extra enough to share!

Variations

Over time, I’ve tried a few delicious variations of this Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe to suit different tastes and dietary needs. For a lighter version, swapping out half the potatoes for steamed cauliflower florets adds a bit of veggie crunch while keeping the dish satisfying. I also love experimenting with herbs—sometimes adding fresh mint or parsley uplifts the flavors wonderfully.

If you’re aiming for a vegan-friendly take, you can easily replace feta with a plant-based cheese or omit it entirely and boost the flavor with a sprinkle of toasted pine nuts. Using caper brine and a good hint of fresh lemon juice helps brighten the salad in place of cheese’s saltiness. I’ve also replaced the Kalamata olives with green olives for a milder taste, which appeals to those who prefer less intense flavors.

For a no-cook alternative that’s great in a rush, I sometimes steam small new potatoes instead of boiling, then mix them warm with the prepared dressing and toppings. This method preserves the potatoes’ texture beautifully and shortens cooking time slightly. No matter how you tweak it, this recipe welcomes creativity and always delivers satisfying results.

Storage and Reheating

Storing Leftovers

I store leftover Greek Potato Salad in an airtight glass container to keep it fresh and flavorful. It typically keeps well in the fridge for 3 to 4 days. I recommend giving the salad a gentle stir before serving leftovers because some of the dressing settles at the bottom. The potatoes maintain their texture nicely, and the flavors tend to deepen overnight, making the next-day salad taste even better.

Freezing

This salad is not ideal for freezing because the potatoes, olives, and fresh herbs can lose their texture and freshness after thawing. The feta cheese may also separate or become crumbly. For best results, I suggest enjoying it fresh or refrigerated and making smaller batches if you think you won’t finish it all before it spoils.

Reheating

If you prefer your salad warm, I reheat leftovers gently in the microwave or on the stovetop over low heat. Be careful not to overheat, as this can cause the potatoes to become mushy and the dressing to separate. Warming just enough to take the chill off keeps the textures intact and preserves the vibrant flavors. Alternatively, enjoying it cold or at room temperature is equally delightful and saves time.

FAQs

Can I use other types of potatoes for this salad?

Absolutely! While I prefer petite white or red potatoes for their texture, Yukon Gold or fingerling potatoes also work beautifully. Just choose varieties that hold their shape well when cooked to avoid a mushy salad.

Is this recipe gluten-free?

Yes, this Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe is naturally gluten-free. Just be sure to check the ingredients labels, especially for capers and sun-dried tomatoes, to avoid any hidden gluten additives.

Can I prepare this salad ahead of time?

Definitely! In fact, I recommend making it at least an hour before serving so the potatoes can soak up the delicious dressing. You can prepare it the night before for even more flavor melding — just give it a stir and add fresh feta before serving.

What can I substitute if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers or even cherry tomatoes for a brighter, juicier contrast. The salad will lose some of its characteristic chewy sweetness but will still taste fantastic.

How spicy is this salad?

This salad isn’t spicy at all — the flavors lean towards tangy, salty, and herby notes. If you like a little heat, feel free to add a pinch of crushed red pepper flakes to the dressing for a subtle kick that complements the Mediterranean profile nicely.

Conclusion

If you’re craving something fresh, flavorful, and satisfying, you absolutely have to try this Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe. It’s one of those dishes I come back to again and again because it never fails to delight with its bright, bold flavors and simple yet thoughtful ingredients. I hope you enjoy making and sharing it as much as I do—it’s truly a crowd-pleaser that feels like a Mediterranean escape in every bite!