The best Greek potato salad has just the right amount of seasoning, is perfectly creamy and a little crunchy. Trust me, this salad disappears faster than you can say “yum!” We jazz it up with capers and a tangy feta-yogurt dressing that’ll give your taste buds a kick. This salad is a game-changer!
Why you’ll love this potato salad
Get ready for the ultimate upgrade to your potato salad game! This Greek potato salad takes the classic potato recipe and gives it a flavorful twist. It’s packed with punchy flavors, thanks to the addition of capers, cucumbers, feta cheese, and a zesty yogurt dressing. This creamy and light side dish is seriously amazing. It’s incredibly versatile too, so don’t forget to take a look at the recipe notes for more options. Summer just got a whole lot tastier!
Let me tell you why this salad is a winner. It’s all about the seasoning. We start by boiling the potatoes in salted water, which infuses them with delicious flavor. Plus, we leave the skins on to give the insides a tender, fluffy texture.
But it doesn’t stop there, the dressing is a flavor bomb too! Greek yogurt brings a tangy kick, mayonnaise adds creaminess, and feta cheese brings that delightful saltiness. Speaking about the feta cheese, it takes the dressing to a whole new level, adding richness and creating a perfect balance of flavors when combined with yogurt and lemon. It’s a surefire way to make your potato salad extra tasty!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
And let’s not forget about the mix-ins. Crispy capers, refreshing cucumbers, and sweet onion add a crunch and flavor bursts throughout the salad. To top it off, we generously sprinkle fresh dill and chives for that extra touch of herbaceous goodness. Trust me, this salad is pretty darn good. If you’re in the mood for a simple recipe, this is the one to make.
Ingredients, Tips & Substitutions
- Potatoes: You can use baby white potatoes or yellow potatoes like Yukon Golds, but small red or fingerling potatoes would also work well. Make sure to use potatoes of the same size, as the cooking time may vary.
- Cucumbers: You can go for Persian or English cucumbers.
- Onion: Yellow onion brings a mild sweetness and depth of flavor. You can substitute it with shallots, white or red onion.
- Capers: They’re the pickle-y essence in this recipe. Capers bring a unique texture and a pop of acidic flavor that pairs perfectly with the other ingredients. They add depth and complexity, making the salad more interesting and satisfying to eat. You can swap them for green olives.
- Herbs: Lots of fresh dill and chives. They both add a herbaceous flavor that enhances the overall taste and provides a vibrant, aromatic element. You can also add parsley.
Feta Yogurt Dressing
- Mayonnaise: You can use regular, light or non-fat mayonnaise. For a lighter version, leave it out and use only the Greek yogurt.
- Greek Yogurt: The full-fat Greek yogurt in the dressing adds a rich and creamy texture, while imparting a tangy and luscious flavor.
- Feta: For the best results, opt for a block of plain feta cheese soaked in brine when making this recipe. It offers an indulgent texture along with the sharp tang and salty goodness that you’d expect from high-quality feta cheese. Try to avoid pre-crumbled feta, as it tends to be dry and lacking in flavor compared to the creamy and robust profile of block feta.
- Mustard: Adds extra flavor and helps the dressing emulsify.
- Garlic: Finely grated or pressed garlic is a must.
- Seasoning: Salt and black pepper.
- Lemon Juice and Zest: They bring a bright and zesty citrus flavor that adds a refreshing element to the dish.
Helpful recipe tips
- Mix-ins: You can substitute capers for diced pickles, black or green olives. This salad also pairs well with celery stalks or boiled eggs.
- To ensure perfectly cooked potatoes without ending up with a mushy mess, avoid peeling and slicing them before boiling. Cooking the whole potatoes keeps them nice and firm, so they don’t get all soggy from soaking up too much liquid while boiling.
- Drain the potatoes well to avoid a watery salad.
- For best results, slice the potatoes into halves or quarters, considering their size. Avoid cutting them too small, as they may break up slightly during mixing, but aim for pieces that are manageable and maintain a desirable texture.
- Coat the potatoes while they’re still warm so they’ll absorb the flavors more. Warm means just slightly warm to the touch. You should be able to handle and eat them comfortably.
- Make Ahead: Believe it or not, this salad gets even better on the second day! While chilling it for thirty minutes is perfectly fine, giving the salad more time to rest allows the potatoes to fully soak up the delicious flavors of the dressing. If you can resist the temptation, waiting overnight is the ideal way to enjoy it at its absolute best!
- Serve potato salad as a side dish on your next grill party or enjoy on its own as a snack.
How to store a potato salad
Cover the salad bowl with plastic wrap or store the salad in an airtight container. Refrigerate for up to 4 days. Do not freeze.
Try These Next
- Roasted Eggplant Salad with Feta Dressing
- Thai-Style Steak Salad
- Pearl Couscous Salad with Feta and Lemon Dressing
Greek Potato Salad
Ingredients
- 3 pounds baby white potatoes
- 6 Persian cucumbers
- 1 yellow onion
- 4 tbsp capers
- 3 tbsp chopped dill
- 2 tbsp chopped chives
Feta Yogurt Dressing
- ¼ cup mayonnaise
- ½ cup full fat Greek yogurt
- 3.5 ounces feta cheese
- 1 tsp mustard
- 2 garlic cloves grated or pressed
- 2 tsp salt divided
- 1 tsp black pepper
- zest from ½ lemon
- 3 tbsp lemon juice
Instructions
- Add unpeeled potatoes to a large pot, pour in hot water and add 1 ½ tsp salt. Boil until tender, about 15 minutes. Drain and run briefly under cold water, just enough so they're easy to handle.
- In the meantime, prepare the dressing by adding feta and Greek yogurt to a large bowl. Mash with a fork until combined. Add mayonnaise, mustard, grated garlic, lemon zest and lemon juice. Season with pepper and the remaining ½ teaspoon salt. Stir to combine.
- Dice the cucumbers, thinly slice the onion, chop the dill and the chives.
- When ready, cut the potatoes in bite-sized pieces.
- To the bowl with the feta-yogurt dressing, add potatoes, onion, cucumbers, capers, dill and chives. Stir to combine.
- For best result, cover the bowl and refrigerate for at least 30 minutes or overnight. Serve chilled or at room temperature. Taste and adjust salt or pepper. Enjoy!
Video
Nutrition
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So delicious!! My daughter usually dislikes potato salad but she absolutely loved this one. We will definitely be making this often this summer.
Yay! Amazing! It makes me so happy to hear that Eliza!