Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

I absolutely adore this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe—it’s become one of my go-to dishes whenever I want something bright, flavorful, and a little different from your classic potato salad. The combination of tender baby yellow potatoes, salty kalamata olives, creamy feta, and that vibrant vinaigrette bursting with fresh herbs simply lights up my taste buds every time. Whenever I make this salad, it feels like capturing a little piece of the Mediterranean sunshine right in my kitchen!

Why You’ll Love This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

When I first discovered this Greek potato salad, what really won me over was the incredible flavor harmony it delivers. The creamy feta cheese brings a savory richness, while the olives add just the right punch of tangy saltiness. The zesty herb vinaigrette, made with fresh parsley and dill, freshens up the entire dish and keeps it from feeling heavy or dull. It’s a refreshing, lively salad that thrills my palate with each bite.

But beyond the flavors, I love how easy and fast it is to prepare. Boiling the potatoes doesn’t take long, and whisking together the vinaigrette takes only moments—all the ingredients come together in a single bowl for quick, fuss-free assembly. For me, this makes the salad perfect for family dinners, potlucks, or even last-minute get-togethers. It’s the kind of dish I feel proud to bring out because it’s both impressive and approachable, with something to offer every kind of eater.

Ingredients You’ll Need

A white plate holds a colorful salad made of about three layers: the bottom layer is whole small yellow potatoes with a smooth, slightly shiny texture, scattered evenly; on top, there are bright red cherry tomatoes, some whole and some halved, mixed with thin, curved slices of purple-red onion; the top layer has dark purple black olives and small white crumbles of feta cheese, all sprinkled with finely chopped green herbs and black pepper. The salad looks fresh and vibrant, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe is delightfully simple, leaning on fresh ingredients that each add a burst of flavor, texture, or color to the salad. Each item plays a crucial role in building that perfect balance of savory, tangy, and herbaceous notes.

Baby yellow potatoes: They hold their shape beautifully with a creamy texture that’s just perfect for salads.
Kalamata olives: Give a bold, salty contrast that lifts the overall flavor.
Feta cheese: Crumbled for a creamy, tangy addition that melts slightly into the warm potatoes.
Red onion: Thinly sliced for a sharp, crunchy bite that cuts through the richness.
Fresh parsley: Adds a bright, clean herbal note and beautiful green flecks.
Fresh dill: Contributes a unique, slightly sweet and earthy aroma.
Extra virgin olive oil: Provides smooth richness and acts as the foundation of the vinaigrette.
Red wine vinegar: Infuses acidity and brightness to balance the flavors.
Lemon juice: Adds zesty freshness that invigorates the salad.
Dijon mustard: Helps emulsify the dressing and adds subtle tang.
Salt and pepper: Essential for seasoning and enhancing every component.
Optional – Sun-dried tomatoes: Offer a sweet, chewy element to mix up the texture and flavor complexity.

Directions

Step 1: Start by washing the baby yellow potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water. Bring the water to a boil over medium-high heat.

Step 2: Once water is boiling, lower the heat to a simmer and cook the potatoes until they are tender when pierced with a fork, about 15 to 20 minutes depending on size.

Step 3: Drain the potatoes in a colander and let them cool just enough to handle. Then, cut the potatoes in halves or quarters so that each piece is bite-sized but still holds its shape well.

Step 4: In a large mixing bowl, combine the warm potatoes with thinly sliced red onion, pitted kalamata olives, and crumbled feta cheese. The warmth of the potatoes helps the feta soften slightly and marry perfectly with the other ingredients.

Step 5: Next, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and fresh dill in a separate small bowl. Be sure to season with salt and freshly ground pepper to taste. This zesty herb vinaigrette is what truly defines the salad.

Step 6: Pour the vinaigrette over the potato mixture, then gently toss everything to ensure each bite is packed with flavor. If you want a touch more depth, this is the moment to stir in chopped sun-dried tomatoes.

Step 7: Let the salad sit at room temperature for at least 20 minutes before serving so the flavors can really meld together. You can also prepare it ahead and keep it refrigerated until you’re ready to enjoy it.

Step 8: When ready, serve your Greek potato salad chilled or at room temperature, garnished with extra herbs if you like. Now it’s time to dig in and enjoy the deliciousness!

Servings and Timing

This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe serves about 6 to 8 people, making it perfect for gatherings or family meals. Prep time is roughly 15 minutes, mostly spent washing and chopping. Cooking the potatoes will take about 20 minutes. Altogether, you’re looking at about 35 minutes total before you have a vibrant, tangy salad ready to share. Plus, allowing the salad to rest for 20 minutes after tossing really elevates the flavor, so planning ahead a bit pays off deliciously.

How to Serve This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

A close-up of a potato salad served in a white bowl with a blue rim, placed on a white marbled surface. The salad has three main layers: the base layer is boiled potato halves and quarters, with red skins and creamy yellow interiors; the middle layer has chunks of red bell pepper and purple onion slices adding bright red and violet colors; the top layer includes dark purple olives with a shiny texture sprinkled with small white crumbles of cheese and chopped green herbs for freshness. The ingredients appear coated with light oil and seasoning, giving a slightly glossy look. Photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this Greek potato salad, I like to think about what will complement its fresh, tangy profile. It pairs beautifully with grilled meats like lamb chops, chicken souvlaki, or even a pan-seared fish. I often set it alongside a simple green salad or some warm pita bread to round out the meal. The combination of textures and flavors really feels like a Mediterranean feast on your plate.

Presentation-wise, I love using a big, shallow white bowl to really let the colors pop—the golden potatoes, deep purple olives, and that bright green herb sprinkle make it irresistibly inviting. Adding a few whole sprigs of dill or parsley on top as a garnish gives it a touch of elegance that always impresses guests. I also find that serving it chilled or at room temperature keeps the flavors crisp and refreshing, especially on a warm day.

For beverages, this salad shines with a chilled glass of crisp white wine like Assyrtiko or Sauvignon Blanc. If you’re in the mood for cocktails, a light gin and tonic with fresh lemon complements the zesty vinaigrette beautifully. For non-alcoholic options, a sparkling water with a squeeze of lemon or a homemade iced herbal tea pairs perfectly. This salad works wonderfully for family dinners, holiday spreads, or casual get-togethers, bringing a vibrant, hearty vibe every time.

Variations

I love how versatile this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe is. For example, if you’re looking to switch things up, you can substitute baby yellow potatoes with fingerlings or red potatoes, which add their own unique texture and sweetness. For a vegan twist, use a plant-based feta alternative or omit the cheese altogether, then enhance the vinaigrette with a little smashed avocado for creaminess.

If you want to introduce a new flavor dimension, I recommend trying different olives such as Castelvetrano or green olives, which are milder and fruitier. Adding chopped roasted red peppers or a handful of chopped fresh mint can also brighten the salad differently. For a spicy kick, chopped jalapeños or a dash of cayenne in the vinaigrette works wonders.

Another variation I enjoy is roasting the potatoes instead of boiling them. Toss them with olive oil, garlic, and herbs, then roast until golden and crispy for an extra depth of flavor. This changes the texture, making the salad heartier and adding a warm, rustic element. No matter how you customize it, this recipe always feels fresh and exciting to me.

Storage and Reheating

Storing Leftovers

When it comes to leftovers, I make sure to transfer the salad to an airtight container and store it in the refrigerator. This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe keeps beautifully for up to 3 days. The flavors actually deepen after resting overnight, making it a great make-ahead option. Avoid leaving it out at room temperature for more than two hours to keep everything fresh and safe to enjoy.

Freezing

I usually don’t recommend freezing this salad because the potatoes and feta tend to change texture and become watery after thawing. The fresh herbs in the vinaigrette also lose their brightness. If you must freeze, I’d suggest freezing just the cooked potatoes separately without the dressing, then prepare the vinaigrette fresh when you thaw. But honestly, this salad tastes best when fresh or refrigerated rather than frozen.

Reheating

If you want to enjoy this salad warmed up, I gently bring leftovers to room temperature or warm them slightly in the microwave for short bursts, stirring in between to avoid drying out. I avoid overheating it because the feta can become crumbly and the potatoes might lose their pleasant firmness. Usually, I prefer it chilled or at room temperature to savor the full zesty, herbaceous flavor the vinaigrette provides.

FAQs

Can I make this salad ahead of time?

Absolutely! In fact, I find the flavors meld even better if you make it a few hours or even a day in advance. Just keep it covered in the fridge and bring it to room temperature before serving for the best taste experience.

Is this salad gluten-free?

Yes, all the ingredients in this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe are naturally gluten-free, so it’s a safe and tasty option for anyone avoiding gluten.

Can I use different potatoes?

Sure thing! Baby yellow potatoes are my favorite because they hold their shape and have that lovely creamy texture. But fingerlings or red potatoes can also work well if that’s what you have on hand. Just be mindful to not overcook them so they don’t fall apart.

Is there a vegan option for feta?

Definitely! Many grocery stores now carry plant-based feta cheeses made from tofu, almonds, or coconut. They melt in nicely and keep that tangy vibe, so feel free to swap in your favorite vegan feta for an equally delicious salad.

How do I make this salad more filling?

If you want to turn this salad into a heartier meal, I suggest adding protein like grilled chicken, chickpeas, or even some toasted pine nuts. These additions add texture and keep the salad satisfying without overpowering its bright flavors.

Conclusion

I’m genuinely excited for you to try this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe because it holds a special place in my heart. It’s easy to make, bursting with delightful flavors, and perfect for so many occasions. Whether you’re feeding a crowd or craving a vibrant weeknight side, this salad never disappoints. I can’t wait to hear how you make it your own and how it brightens up your table!