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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/olive-greek-potato-salad-recipe/