This Greek potato salad is creamy, tangy, and bursting with Mediterranean flavor. I toss tender baby potatoes with crisp cucumbers, briny capers, and fresh herbs, all coated in a rich feta-yogurt dressing. It’s a simple yet bold dish that always impresses, whether served at a summer barbecue or as a light lunch.
Why You’ll Love This Recipe
I love how this potato salad balances creaminess with crunch. The feta-yogurt dressing brings a tangy, salty kick that elevates the whole dish. The capers add a briny surprise, and fresh herbs make everything pop. It’s quick to prepare and perfect to make ahead—I usually let it chill for a while so the flavors meld beautifully.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds baby white potatoes
6 Persian cucumbers
1 yellow onion
4 tablespoons capers
3 tablespoons chopped dill
2 tablespoons chopped chives
Feta Yogurt Dressing:
¼ cup mayonnaise
½ cup full-fat Greek yogurt
3.5 ounces feta cheese
1 teaspoon mustard
2 garlic cloves, grated or pressed
2 teaspoons salt, divided
1 teaspoon black pepper
Zest from ½ lemon
3 tablespoons lemon juice
directions
I start by placing the unpeeled baby potatoes in a large pot, covering them with hot water and adding 1½ teaspoons of salt. I boil them until they’re tender, about 15 minutes, then drain and run them briefly under cold water just until they’re cool enough to handle.
While the potatoes cook, I prepare the dressing. In a large bowl, I mash the feta and Greek yogurt together with a fork until well combined. Then I add mayonnaise, mustard, grated garlic, lemon zest, and lemon juice. I season the mix with pepper and the remaining ½ teaspoon of salt and stir until smooth.
Next, I dice the cucumbers, thinly slice the onion, and chop the dill and chives.
Once the potatoes are cool, I cut them into bite-sized pieces. I add them to the bowl with the dressing, along with the onions, cucumbers, capers, dill, and chives. I stir everything gently until it’s fully coated.
For the best flavor, I cover the bowl and refrigerate the salad for at least 30 minutes or overnight. I serve it chilled or at room temperature, adjusting the salt or pepper to taste before serving.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prep and 10 minutes to cook, with a total time of 25 minutes.
Variations
I sometimes swap out the dill for fresh parsley or mint for a different herb profile. If I want a spicier kick, I add a dash of red pepper flakes. For a lighter version, I use low-fat Greek yogurt and skip the mayonnaise. Kalamata olives or chopped red bell peppers can also be great additions for more flavor and color.
storage/reheating
I store this salad covered in the refrigerator for up to 3 days. Since it’s best served cold or at room temperature, I don’t reheat it—I just give it a quick stir and taste before serving to refresh the flavor.
FAQs
Can I make Greek potato salad ahead of time?
Yes, I often make it the night before. It tastes even better after the flavors have had time to blend.
Can I use regular cucumbers instead of Persian?
I can, but I prefer to remove the seeds and peel them if the skin is thick.
What type of potatoes work best?
I like baby white potatoes, but red potatoes or Yukon Gold also hold their shape well and taste great.
Can I skip the mayonnaise?
Yes, I can use just Greek yogurt for a lighter, tangier dressing.
How do I keep the potatoes from getting mushy?
I make sure not to overcook them. They should be just fork-tender, not falling apart.
Is this salad vegetarian?
Yes, it is entirely vegetarian as written.
Can I add protein to make it a main dish?
Sure, I sometimes add grilled chicken or chickpeas for a more filling version.
How long should I chill the salad before serving?
I usually chill it for at least 30 minutes, but overnight works great too.
Can I use dried herbs instead of fresh?
I prefer fresh herbs, but in a pinch, I use dried dill and chives—just less of them.
What can I substitute for feta cheese?
I sometimes use goat cheese or leave it out entirely for a different take.
Conclusion
This Greek potato salad is a refreshing and satisfying twist on the classic. I love how easy it is to prepare, and the bold flavors never fail to impress. It’s become one of my go-to recipes for picnics, potlucks, or just a flavorful side dish that feels like a treat.
Print
Greek Potato Salad
- Total Time: 25 minutes
- Yield: 4 servings
Description
A bright and refreshing twist on traditional potato salad, this Greek-inspired version features creamy potatoes, crunchy cucumbers, and a bold feta-yogurt dressing packed with lemon, garlic, and herbs. A summer favorite with serious flavor!
Ingredients
3 pounds baby white potatoes
6 Persian cucumbers
1 yellow onion
4 tablespoons capers
3 tablespoons chopped dill
2 tablespoons chopped chives
Feta Yogurt Dressing:
¼ cup mayonnaise
½ cup full-fat Greek yogurt
3.5 ounces feta cheese
1 teaspoon mustard
2 garlic cloves, grated or pressed
2 teaspoons salt, divided
1 teaspoon black pepper
Zest from ½ lemon
3 tablespoons lemon juice
Instructions
Add unpeeled potatoes to a large pot and cover with hot water. Add 1½ teaspoons salt and boil until tender, about 15 minutes. Drain and rinse briefly with cold water until cool enough to handle.
In a large bowl, mash feta and Greek yogurt together with a fork. Add mayonnaise, mustard, garlic, lemon zest, lemon juice, black pepper, and remaining ½ teaspoon salt. Mix until well combined.
Dice cucumbers, thinly slice the onion, and chop dill and chives.
Cut cooled potatoes into bite-sized pieces.
Add the potatoes, cucumbers, onion, capers, dill, and chives to the dressing. Stir gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes or overnight for best flavor. Serve chilled or at room temperature. Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
