Beat the Heat with Greek Potato Salad: A Summer Recipe That’s Cool in More Ways Than One

When the temperatures rise and that summer sun refuses to take a day off, the last thing you need is a potato salad that’s more mayo than mix. Traditional mayo-based potato salads might be nostalgic, but they’re not exactly heatwave-friendly (unless food poisoning is your idea of a party favor). Thankfully, we’re here to make over your picnic plate with a side dish that’s smart, fresh, and packed with Mediterranean flair: Greek Potato Salad.

Ditch the mayo drama—this salad gets a tangy, zesty makeover with a homemade Greek dressing that’s equal parts bold and brilliant. We’re talking kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta cheese all mingling together like the guest list at a Mediterranean island party. It’s everything you love about summer, without the stomach-turning risks. Serve it up warm, chilled, or somewhere in between, and watch your guests fall in love (bonus: it keeps beautifully in the fridge, meaning it’s the perfect make-ahead dish when the heat has you feeling less like cooking and more like chilling).

Ready to step up your side dish game? Let’s break down the recipe.

Greek Potato Salad Recipe

Ingredients

• 2 pounds of small white and red potatoes
• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun-dried tomatoes, drained and chopped
• 4 ounces capers, drained and reserved brine
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped
• ½ cup feta cheese, crumbled

Greek Salad Dressing:

• 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
• 1 teaspoon freshly ground black pepper

Instructions

1. Cook the Potatoes:
   Add the potatoes to a medium pot and fill with enough water to cover them by about 1 inch. Bring to a boil, then stir in 1–2 teaspoons of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork-tender, approximately 15 minutes.

2. Make the Dressing:
   While the potatoes cook, prep your dressing. Combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in a jar with a lid. Shake it like you mean it until everything is emulsified. Set aside to let the flavors mingle.

3. Prep the Potatoes:
   Once the potatoes are cooked, drain them and let them cool just enough to handle. Slice them in half or into bite-sized chunks—depending on their size—and drizzle them with the reserved caper brine while they’re still warm. Toss gently and set aside to cool completely.

4. Assemble the Salad:
   In a large mixing bowl, combine the cooled potatoes, kalamata olives, red onion, capers, sun-dried tomatoes, and dill. Drizzle with the homemade dressing and gently toss until everything is coated and evenly distributed. Adjust seasoning with salt and pepper if needed, then top off with crumbled feta cheese for the grand finale.

5. Serve:
   Let the salad rest for at least an hour before serving so the potatoes can soak up all that delicious dressing. Serve it warm, room temperature, or chilled—you really can’t go wrong. Store leftovers in the refrigerator for up to 3–4 days and enjoy the gift of flavorful make-ahead goodness.

Wine Recommendations: 

2023 Shabo Original Pinot Grigio, Odessa, Ukraine

2023 Black Elephant - Two Dogs, A Peacock, And A Horse Sauvignon Blanc, Franschhoek, South Africa

2020 Casa Cadaval Padre Pedro White, Tejo, Portugal

2024 The Lampley Pinot Grigio, Lake Michigan Shore and Leelanau Peninsula AVA