Can I use olives instead of capers?

Yes, you can use finely chopped black olives as a substitute for capers. Black olives have a similar salty flavor to feta and lemon. You may need to adjust other ingredients to taste because the flavor of black olives is different from capers. Finely chop the black olives to help them distribute evenly when added to a potato dish.

Can I use more parsley instead of dill?

Yes, the recipe suggests using parsley instead of dill. Other fresh ingredients in the salad include lemon juice, oregano, feta cheese, and olive oil. Parsley has a weaker flavor than dill, and the dish may be less tasty. Chop parsley, which you add as a garnish, to better combine it with potatoes rather than having it clump together on top.

Can I make Greek potato salad ahead?

Yes, this potato salad can be made ahead of time and served cold. Allowing it to rest for a while before serving will help the lemon juice, olive oil, herbs, capers, and feta in the salad blend flavors. Cooling the potatoes before adding other ingredients helps make potato salad ahead of time. Consider saving the lemon slices to serve with the potato salad so your guests can enjoy extra lemon flavor.

Why are my potatoes falling apart?

Potatoes may be disintegrating due to overcooking. Cooked potatoes will be soft when pierced with a fork but not mushy. Tossing cooked and disintegrated potatoes with feta cheese and onions will cause additional disintegration. Consider strategies to cool potatoes near the end of the cooking time instead of tossing them in the pan.

How should I serve this potato salad?

Serve it as a side or meal with lemon wedges. Other ingredients in the recipe include grilled chicken, lamb skewers, baked turkey, and baked pita chips. Add more crumbled feta cheese to make the dish creamier. Plate cold potatoes and add other toppings for an attractive presentation.

Greek Potato Salad with Feta, Capers, and Fresh Herbs

By Emma CollinsSep 24, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Choose waxy baby potatoes such as Jersey Royals and other red potatoes to add to a Greek potato salad recipe. These potatoes will hold their shape after cooking. Add ingredients such as feta cheese, capers, olive oil, lemon juice, and fresh dill and parsley to the potato salad for a tangy, salty flavor.

Greek Potato Salad with Feta, Capers, and Fresh Herbs

Slice potatoes in half to cook more evenly. Serve with shredded red onion, crumbled feta cheese, and capers or sliced black olives. Lemon juice can be added for flavor. Extra-virgin olive oil can be used to add flavor to the potatoes and other toppings with dried oregano, dill, and parsley. Lemon juice can be provided on the side as lemon wedges.

Potatoes are ready when they can be easily pierced with a fork but aren't mushy. Place on a serving dish to cool before topping with feta and salad dressing. Cooling helps prevent the salad from becoming soggy and the cheese from mixing in with other ingredients. Overcooking is the main concern, as overcooked potatoes will likely continue to soften when mixed with other ingredients.

Use this salad as a side with grilled chicken or lamb kebabs and turkey or as a lunch with pita bread. This salad can be prepared ahead of time and served cold. Extra crumbled feta added on top, an idea from the recipe creator, makes the salad more flavorful.

Why this recipe works

Waxy baby potatoes or Jersey Royals and other small red potatoes will hold their shape when cooked and give the salad a better texture that is easy to cut with a fork.
Crumbed feta and capers are the main sources of flavor in this dish. The limited number of ingredients contributes a salty and acidic component to balance the flavor of potatoes.
Fresh dill and parsley add bright flavors that work with lemon juice and dried oregano.
Extra-virgin olive oil is a key ingredient in this recipe. It flavors cold potatoes and ensures even distribution of lemon juice, herbs, and other seasonings in every bite.
Red onion is finely chopped to avoid chunks of onion mixed with pieces of potato. This ensures even distribution of onion flavor.
Capers can be replaced with chopped black olives to add variety to the salad and make it possible to prepare with other readily available ingredients. Black olives also add saltiness.

Instructions

Bring a large pot of water to a boil and add a good pinch of salt.

Add the halved potatoes to the boiling water, lower the heat to a simmer, cover, and cook until fork-tender, about 20 minutes.

Drain the potatoes, spread them on a platter, and allow them to cool.

Scatter the capers or finely chopped black olives, feta cheese, and red onion over the cooled potatoes.

Drizzle with lemon juice and extra virgin olive oil, then season with salt and freshly ground pepper.

Garnish with chopped parsley, dill, and dried oregano.

Serve with extra lemon wedges on the side.

FAQ

Baby potatoes are suggested. Jersey Royals and other small red varieties are good options. Look for firm baby potatoes with smooth skin and no soft spots. Baby potatoes have features that help whole-potato pieces hold together during cooking and when mixed with other foods. Cut baby potatoes of similar size in half to promote uniform cooking to a fork-tender doneness.

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Side Dishes Salads Vegetarian Mediterranean Greek Quick Meals Party

Greek Potato Salad with Feta, Capers, and Fresh Herbs

Name: Greek Potato Salad with Feta, Capers, and Fresh Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves about 6 people
Ingredients: 2 lbs baby potatoes (halved; Jersey Royals or small red potatoes); 7 oz feta cheese (crumbled); 5 tbsp mini capers or finely chopped black olives; 1 red onion (very finely sliced); 1 tbsp lemon juice (or more, to taste); 2 tbsp chopped dill (or use more parsley); 2 tbsp chopped parsley; 3 tbsp extra virgin olive oil (3-5 tbsp); 1 tsp dried oregano; salt (to season); freshly ground pepper (to season); lemon wedges (to serve)

By Emma CollinsSep 24, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Waxy baby potatoes or Jersey Royals and other small red potatoes will hold their shape when cooked and give the salad a better texture that is easy to cut with a fork.
Crumbed feta and capers are the main sources of flavor in this dish. The limited number of ingredients contributes a salty and acidic component to balance the flavor of potatoes.
Fresh dill and parsley add bright flavors that work with lemon juice and dried oregano.
Extra-virgin olive oil is a key ingredient in this recipe. It flavors cold potatoes and ensures even distribution of lemon juice, herbs, and other seasonings in every bite.
Red onion is finely chopped to avoid chunks of onion mixed with pieces of potato. This ensures even distribution of onion flavor.
Capers can be replaced with chopped black olives to add variety to the salad and make it possible to prepare with other readily available ingredients. Black olives also add saltiness.

Ingredients

Servings6

•2 lbs baby potatoes (halved; Jersey Royals or small red potatoes)
•7 oz feta cheese (crumbled)
•5 tbsp mini capers or finely chopped black olives
•1 red onion (very finely sliced)
•1 tbsp lemon juice (or more, to taste)
•2 tbsp chopped dill (or use more parsley)
•2 tbsp chopped parsley
•3 tbsp extra virgin olive oil (3-5 tbsp)
•1 tsp dried oregano
•salt (to season)
•freshly ground pepper (to season)
•lemon wedges (to serve)

Instructions

1
Bring a large pot of water to a boil and add a good pinch of salt.
2
Add the halved potatoes to the boiling water, lower the heat to a simmer, cover, and cook until fork-tender, about 20 minutes.
3
Drain the potatoes, spread them on a platter, and allow them to cool.
4
Scatter the capers or finely chopped black olives, feta cheese, and red onion over the cooled potatoes.
5
Drizzle with lemon juice and extra virgin olive oil, then season with salt and freshly ground pepper.
6
Garnish with chopped parsley, dill, and dried oregano.
7
Serve with extra lemon wedges on the side.