Looking for a Mediterranean-inspired side dish that’s light, flavorful, and easy to prepare?

Say hello to Greek Patatosalata, a delicious potato salad elevated with crumbled feta, tangy capers, and aromatic olive oil.

Perfect for any season, this dish is a refreshing alternative to the heavy mayo-based salads you might be used to.

The authentic Greek patatosalata is rooted in simplicity. Traditionally, it’s just potatoes, onion (fresh or dry), dill or parsley, olive oil, lemon juice or vinegar, and salt. That’s the classic base you’ll find across Greece.

From there, anyone can add what they love—feta, capers, olives, even mustard—depending on personal taste. But the heart of the recipe will always be this simple, humble combination.

Why you’ll love it:The potatoes provide a hearty base, soaking up the bright flavors of the olive oil and vinegar dressing.

Feta cheese adds a creamy, salty kick that ties everything together.

Capers and onions give a burst of tang and crunch, making each bite irresistible.

It’s super versatile—serve it alongside grilled meats, seafood, or as part of a mezze spread.

Buy the Ingredients

1 kg (2 lbs) potatoes

100 g (3.5 oz) feta cheese, crumbled

1 small red onion, thinly sliced

1 tbsp capers, rinsed and drained, optional

2-3 tbsp fresh parsley and dill, chopped

4-5 tbsp extra virgin olive oil

1-2 tbsp red wine vinegar (or fresh lemon juice)

1 tsp Dijon mustard (optional, for extra tang)

Salt and freshly ground black pepper to taste

Directions

Peel the potatoes and cut them into chunks. Boil them in salted water until tender but not mushy (about 15-20 minutes).

Drain and let them cool slightly before transferring them to a large mixing bowl.

In a small bowl, whisk together olive oil, vinegar (or lemon juice), mustard (if using), salt, and pepper. Adjust the seasoning to taste.

Add the sliced onion, capers, and chopped parsley and dill to the potatoes. Drizzle the dressing over and gently toss to coat.

Gently fold in the crumbled feta, ensuring it’s evenly distributed.

Serve the patatosalata warm or at room temperature, garnished with a bit more parsley and a drizzle of olive oil if desired.

Tips:

For extra flavor, you can add a handful of sliced Kalamata olives or sprinkle some dried oregano over the salad.

This salad pairs wonderfully with grilled meats, fish, or as part of a mezze spread.

Enjoy!