Greek Potato Salad with Feta, Capers, and Dill
This Greek-style potato salad features tender potatoes tossed with crumbled feta, briny capers, red onion, fresh dill, and a lemony olive oil vinaigrette. It’s refreshing, rustic, and ideal as a side for grilled meats, fish, or part of a mezze spread.
Time:
Prep time: 10 minutes
Cook time: 20 minutes
Cool time: 10 minutes
Total time: ~40 minutes
Serves: 4–6
Ingredients:
For the Salad:
1 kg (2.2 lbs) waxy potatoes (Yukon Gold or baby red), peeled or unpeeled, cut into 1-inch chunks
1/2 cup crumbled feta cheese
2 tbsp capers, drained
1/4 cup red onion, thinly sliced
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
Salt and pepper, to taste
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, finely minced or grated
Zest of 1 lemon
Salt and pepper, to taste
Instructions:
1. Boil the Potatoes:
Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly for 10 minutes.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, lemon zest, salt, and pepper until emulsified.
3. Assemble the Salad:
Place warm (not hot) potatoes in a large mixing bowl. Add red onion, capers, and fresh dill. Drizzle with the dressing and toss gently to coat.
4. Add Feta and Herbs:
Once slightly cooled, gently fold in the crumbled feta and parsley. Taste and adjust salt and pepper if needed.
5. Serve:
Serve warm, at room temperature, or chilled. Garnish with extra dill and a few crumbles of feta on top.
Tips:
Don’t overcook the potatoes — you want them to hold their shape when tossed.
For added crunch, add sliced celery or cucumber.
Add Kalamata olives or sun-dried tomatoes for more Mediterranean flair.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! It actually gets better after sitting for a few hours. Store in the fridge, then bring to room temp before serving.
Q: Can I use another herb?
A: Absolutely. Mint or oregano work well as substitutes or additions.
Q: Is this dish vegan?
A: It’s vegetarian. To make it vegan, simply omit the feta or replace it with a vegan feta alternative.
Nutritional Information
Calories: 260
Protein: 5g
Fat: 15g
Carbs: 26g
Fiber: 3g
Sugar: 2g
Sodium: 400mg