Olive Greek Potato Salad Recipe

Introduction

This Delicious Olive Greek Potato Salad is a refreshing and flavorful dish perfect for summer gatherings. Combining tender potatoes with briny olives, tangy sun-dried tomatoes, and fresh herbs, it offers a vibrant Mediterranean twist that’s sure to impress your guests.

Ingredients

• 2 lb Petite White or Red Potatoes (Choose waxy varieties that hold their shape.)
• 1-2 tsp Kosher Salt (For boiling potatoes.)
• 1 cup Pitted Kalamata Olives (Rich, briny flavor; consider green olives for a twist.)
• 1 cup Thinly Sliced Red Onion (Crunchy texture and sharp flavor; substitute with green onions if preferred.)
• 4 oz Capers (Adds a briny kick; reserve some brine for dressing.)
• 7 oz Oil-Packed Sun-Dried Tomatoes (Sweet and tangy; chop before adding.)
• 1/2 cup Rough Chopped Fresh Dill (Brightens the salad with fresh flavor.)
• 1/2 cup Crumbled Feta Cheese (Add last to maintain texture.)
• 1/2 cup Extra-Virgin Olive Oil (Essential for the dressing’s base.)
• 1/2 cup Red Wine Vinegar (Supplies acidity to balance flavors.)
• 2 cloves Garlic (Minced or crushed; infuses aromatic depth.)
• 2 tsp Dry Mustard (Adds tang and aids emulsion.)
• 2 tsp Dried Thyme
• 2 tsp Dried Oregano
• 1 tsp Kosher Salt (Essential for taste.)
• 1 tsp Ground Black Pepper (To taste.)

Instructions

1. Step 1: Cook the potatoes in a large pot of cold, salted water. Bring to a boil, then simmer for about 15 minutes until fork-tender but firm.
2. Step 2: Prepare the dressing by combining extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper in a jar. Seal tightly and shake until emulsified.
3. Step 3: Cool the cooked potatoes for about 10-15 minutes, then slice into halves or bite-sized pieces.
4. Step 4: Drizzle reserved caper brine over the warm potatoes and toss gently to coat.
5. Step 5: Combine the potatoes with Kalamata olives, thinly sliced red onion, capers, chopped sun-dried tomatoes, and fresh dill. Fold gently to intermingle the ingredients.
6. Step 6: Pour the prepared dressing over the salad, toss gently, and adjust seasoning if needed.
7. Step 7: Top the salad with crumbled feta cheese just before serving. Refrigerate for at least an hour to allow flavors to meld.

Tips & Variations

• Use waxy potatoes like Yukon Gold or red potatoes to keep the salad from becoming mushy.
• Substitute Kalamata olives with green olives for a milder, slightly different flavor.
• For extra brightness, add a squeeze of fresh lemon juice to the dressing.
• Chop the sun-dried tomatoes finely if you prefer smaller bursts of flavor throughout the salad.

Storage

Store the salad covered in the refrigerator for up to 3 days. Keep the feta separate if you prefer to add it fresh each time to maintain its texture. When ready to serve, let the salad sit at room temperature for about 15 minutes for the best flavor. Re-toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives?

Yes, you can substitute Kalamata olives with green olives or Castelvetrano olives for milder flavors. Each will slightly change the taste profile but still complement the salad well.

How can I make the salad ahead of time?

Prepare the salad without the feta cheese up to 24 hours in advance and refrigerate. Add the crumbled feta just before serving to keep it from becoming soggy.

Olive Greek Potato Salad Recipe

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★★★★★

4.8 from 135 reviews

A vibrant and flavorful Greek-inspired potato salad featuring waxy potatoes, Kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta cheese. Tossed in a tangy red wine vinaigrette with herbs and garlic, this salad is perfect for summer gatherings and pairs wonderfully with grilled dishes.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb Petite White or Red Potatoes (Choose waxy varieties that hold their shape)
• 1–2 tsp Kosher Salt (for boiling potatoes)

Salad Ingredients

• 1 cup Pitted Kalamata Olives
• 1 cup Thinly Sliced Red Onion
• 4 oz Capers (reserve some brine for dressing)
• 7 oz Oil-Packed Sun-Dried Tomatoes (chopped)
• 1/2 cup Rough Chopped Fresh Dill
• 1/2 cup Crumbled Feta Cheese

Dressing

• 1/2 cup Extra-Virgin Olive Oil
• 1/2 cup Red Wine Vinegar
• 2 cloves Garlic (minced or crushed)
• 2 tsp Dry Mustard
• 2 tsp Dried Thyme
• 2 tsp Dried Oregano
• 1 tsp Kosher Salt
• 1 tsp Ground Black Pepper

Instructions

1. Cook the Potatoes: Place the potatoes in a large pot filled with cold water and add 1-2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are fork-tender but still firm.
2. Make the Dressing: In a jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper. Seal the jar tightly and shake vigorously until the dressing is fully emulsified.
3. Cool and Slice Potatoes: Drain the potatoes and allow them to cool for 10-15 minutes. Once cooled, slice them in halves or bite-sized pieces to prepare for the salad.
4. Add Caper Brine: Drizzle some reserved caper brine over the warm potatoes and toss gently to infuse a bright, briny flavor throughout.
5. Combine Salad Ingredients: In a large mixing bowl, add the sliced potatoes along with Kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, fresh dill, and capers. Fold gently to combine and distribute the ingredients evenly without mashing the potatoes.
6. Dress the Salad: Pour the prepared dressing over the salad and toss gently to coat all ingredients. Adjust seasoning if needed with additional salt and pepper.
7. Finish with Feta and Chill: Sprinkle crumbled feta cheese on top just before serving. Refrigerate the salad for at least one hour to meld the flavors and serve chilled or at room temperature.

Notes

• Use waxy potatoes such as Yukon gold or red potatoes to maintain a firm texture after boiling.
• Reserve some caper brine as it adds a wonderful tangy flavor to the potatoes.
• The salad can be made a day ahead; flavors improve after resting in the refrigerator.
• Green olives can be substituted for Kalamata olives for a milder briny flavor.
• Adjust garlic and mustard quantities based on taste preference.
• For a vegan version, omit feta cheese or use a vegan feta substitute.

Keywords: Greek potato salad, olive salad, summer side dish, feta potato salad, Mediterranean salad, sun-dried tomato salad