Comforting, Tangy, and Properly Satisfying
This greek potato salad with feta and capers is the dish I reach for when I want something that straddles the line between comfort food and freshness. It’s rich from the potatoes and feta, but the capers and lemon dressing cut through everything beautifully. It feels familiar but still bright—like a picnic version of Sunday lunch.
I first made it when I had leftover boiled potatoes from the night before and decided to throw them together with whatever Greek staples I had lying around. The result was far better than I expected: creamy, salty, sharp, and full of personality. If you love a bit of tang, you’ll probably enjoy the avocado greek salad with lime and feta or the quinoa greek salad with lemon dressing. You can always see all my greek salads with feta for more ways to play with bold, salty flavours.
Ingredients (Serves 4)
- 600 g baby potatoes, scrubbed and halved
- 150 g feta cheese, crumbled
- ½ small red onion, thinly sliced
- 10 cherry tomatoes, halved
- 1 tbsp capers, drained
- handful of parsley, chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Waxy potatoes like Charlotte or Jersey Royals work best—they hold their shape and absorb flavour beautifully. Avoid floury varieties such as Maris Piper; they break apart too easily.
Rinse the capers before using to remove excess salt or vinegar. They bring a lovely briny note that keeps the salad from feeling heavy.
Equipment Needed
You’ll need a saucepan for boiling the potatoes, a colander for draining, a mixing bowl, and a small whisk or jar for the dressing. A wooden spoon works best for tossing—the potatoes are delicate once cooked. If you’re making this for later, use a glass bowl. Metal can react with the acidity of the dressing and dull the flavour.
Instructions
Place the potatoes in a saucepan, cover with salted water, and bring to a boil. Simmer for about 12–15 minutes until tender when pierced with a fork. Drain well and leave to cool slightly.
In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the warm potatoes, onion, tomatoes, and capers, and toss gently to coat. Crumble the feta over the top and sprinkle with chopped parsley before serving.
Cooking Technique and Recommendations
Toss the potatoes while still warm—they absorb the dressing better, giving you deeper flavour. Don’t overmix once the feta’s in; you want soft chunks rather than mashed cheese. For extra richness, you can drizzle a little more olive oil just before serving or stir through a spoonful of Greek yoghurt for a creamy version.
What to Serve with This Recipe
This salad makes a brilliant side to grilled lamb or chicken. It’s also wonderful with fish, particularly grilled sea bass or mackerel. For variety, serve it alongside the roasted tomato greek salad with feta or the lentil greek salad with spinach and feta for a full spread. You can also browse all my greek salad recipes with feta for more pairings.
Wine and Beer Pairings
A chilled assyrtiko or pinot grigio balances the salty capers and feta with crisp citrus notes. For red wine, a light grenache works well—it won’t overpower the delicate potatoes.
If you prefer beer, a pale lager or wheat beer complements the freshness of the lemon and cuts through the richness of the olive oil.
Frequently Asked Questions
Can I use mayonnaise in the dressing?
You can, but it’ll lose its Greek character. Stick with olive oil and lemon for a lighter, fresher taste.
Can I make it ahead of time?
Yes, it keeps well in the fridge for up to two days. Just bring it to room temperature before serving.
Can I use tinned potatoes?
Fresh is best—they hold flavour and texture better.
What can I use instead of capers?
Chopped green olives work as a substitute.
Can I serve it warm?
Yes, it’s lovely warm or at room temperature.
Tips for Success When Making Greek Potato Salad
Always taste before seasoning. Both capers and feta add salt, so you’ll likely need less than you think. Don’t skip the herbs—they brighten the whole dish and lift the richness of the potatoes and feta.
Recipe Variation Suggestions
Add roasted red peppers or grilled courgettes for colour and depth. A handful of rocket or spinach gives it a peppery lift. If you like a touch of sweetness, toss in a few halved grapes—they pair surprisingly well with feta and lemon.
Storage and Reheating Greek Potato Salad
Keep leftovers in an airtight container in the fridge for up to two days. Serve cold or at room temperature. Avoid microwaving—it ruins the texture of the potatoes and feta.
Health Benefits and Dietary Alternatives
Potatoes are rich in potassium and fibre, while olive oil and feta add healthy fats and protein. The capers bring antioxidants and flavour without extra calories. To make it vegan, replace feta with a plant-based cheese or omit it entirely. It’s naturally gluten-free and easy to adapt for most diets.
Greek Potato Salad with Feta and Capers
Ingredients
- 600 g baby potatoes scrubbed and halved
- 150 g feta cheese crumbled
- ½ red onion small, thinly sliced
- 10 cherry tomatoes halved
- 1 tbsp capers drained
- handful Fresh Parsley chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Place the potatoes in a saucepan, cover with salted water, and bring to a boil. Simmer for about 12–15 minutes until tender when pierced with a fork. Drain well and leave to cool slightly.
- In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the warm potatoes, onion, tomatoes, and capers, and toss gently to coat. Crumble the feta over the top and sprinkle with chopped parsley before serving.