I’ve been making this Greek Potato Salad ever since we enjoyed a similar one at a Greek restaurant a couple of decades ago. Over the years it has evolved and become one of our favorite work lunches and is a go-to for picnics and get togethers.
It’s one of those salads where every bite is different. Always a buttery potato, but a briny olive and salty caper here, a sweet tomato and crunchy cucumber there. And those treasured wedges of hard boiled eggs, always saved for last. But that’s just me. What’s your favorite combination?
Ingredients you need to make Greek Potato Salad
- Yukon Gold Potatoes: I love their buttery texture for this salad, but red potatoes also work well.
- Olive Oil: I recommend a good, fruity extra virgin olive oil.
- Parsley: Look for a perky, bright green bunch of flat leaf (Italian) parsley.
- Cherry Tomatoes: Grape tomatoes would also work well.
- Oil Cured Olives: These aren’t essential, but they add a wonderful smoky depth to the salad. Use kalamata olives if they’re what you have on hand.
- Eggs: See my tips below for making no-fail hard boiled eggs.
- Shallot: I love the milder flavor of shallot for this salad, but red onion would also be delicious.
- Dried Oregano: Ideally Greek oregano.
- Cucumber: Thin skinned English or Diva cucumbers are best. If you use a standard cucumber, be sure to peel it and scrape out the seeds if they’re large.
- White Wine Vinegar: Champagne vinegar or fresh lemon juice would also be great.
- Capers: In brine or salt cured, your choice.
You Can Make Greek Potato Salad a Day Ahead (and here’s why you should)
Every component of this salad can be prepped a day or two before you plan to serve it. And even if you do the rest the day of, I recommend cooking and cooling the potatoes and tossing them in the dressing the day before you plan to assemble the salad. It’s not essential, but you’ll be rewarded with a depth of flavor in the salad that you won’t achieve otherwise. (Good luck staying out of them once they’re in the fridge. They make delicious little nibbles. 🙂 )
You can also assemble the whole salad a day ahead, but I recommend peeling and quartering the hard boiled eggs just before serving.
How to Hard Boil Eggs
I’ve shared this method in other recipes that involve hard boiled eggs, but it’s worth repeating because it’s no-fail. (If you haven’t made my Egg Salad yet, please do!) I wish I could take credit for it, but it comes from the clever people at Serious Eats.
- Lower eggs into enough boiling water to cover them by an inch and let them boil for 30 seconds.
- Cover pan and reduce heat to low; let simmer 9 minutes (11 minutes for fully firm yolk).
- Transfer eggs immediately to an ice bath and let cool 15 minutes.
- Refrigerate for up to 5 days.
- When you’re ready to peel eggs: gently crack shells all over and peel under a thin stream of cold, running water.
Though this salad is hearty enough to make a meal on its own, it makes a great side dish to anything you’re grilling. Grilled Lamb Chops, Grilled Shrimp, and Grilled Chicken Thighs are all excellent choices.
More Must Try Greek Salads
How to Make Greek Potato Salad
Step 1: To a large pot, add potatoes, a small handful of salt and enough water to cover by at least an inch. Bring to boil over medium-high heat; reduce heat and let simmer until potatoes are tender 30 minutes or more. Drain and let cool. Cut cooled potatoes into 1-inch cubes.
Step 2: Whisk together dressing ingredients until emulsified (vinegar, olive oil, oregano, salt and pepper). Pour dressing over potatoes and gently toss to coat.
Step 3: Add remaining salad ingredients except for eggs (cucumber, tomatoes, shallot, olives, parsley, and capers) to potatoes and gently stir to combine. Season to taste with salt and pepper. Top with hard boiled egg wedges and serve.
Greek Potato Salad
- 2 1/2 pounds Yukon Gold potatoes scrubbed, or red skinned potatoes
- 1 large english cucumber quartered lengthwise and cut into 1/2-inch cubes
- 1 pint cherry tomatoes halved, or grape tomatoes
- 1 large shallot very thinly sliced
- 24 black oil-cured olives pitted and halved
- 1/3 cup chopped fresh parsley plus more for garnish
- 2 tablespoons capers rinsed and drained
- 3 tablespoons white wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 hard-boiled eggs peeled, quartered
- Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (A sharp knife should meet little resistance when piercing a potato.). Drain potatoes and let stand until cool enough to handle.
- Cut potatoes into rough, 1-inch cubes and place in a serving bowl. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat.
- To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.
- Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.
- If you have time, cook potatoes, toss with vinaigrette and refrigerate a day in advance. The vinaigrette permeates the potatoes and adds so much flavor depth to the whole salad.