If you’re craving a salad bursting with Mediterranean flavors, this Olive Greek Potato Salad Recipe will quickly become one of your favorites. Imagine tender, warm petite potatoes tossed in a vibrant, herby vinaigrette, mingled with salty kalamata olives, tangy sun-dried tomatoes, and fresh dill, all crowned with creamy feta cheese. It’s the perfect harmony of textures and tastes that brings sunshine to your table and will impress everyone at your next gathering.
Ingredients You’ll Need
The charm of this Olive Greek Potato Salad Recipe lies in its straightforward ingredients. Each one plays a vital role, contributing to the bold and balanced flavors while keeping the salad fresh and visually inviting.
- 2 lb petite white or red potatoes: These small potatoes cook quickly and offer the perfect bite-sized base for the salad.
- 1–2 tsp kosher salt, for boiling: Helps season the potatoes from the inside as they cook.
- 1/2 cup extra-virgin olive oil: Adds richness and smoothness to the dressing, carrying all the herbs.
- 1/2 cup white vinegar: Brings bright acidity that balances the olive oil’s creaminess.
- 2 cloves garlic, minced or crushed: Adds a punch of savory depth to the vinaigrette.
- 2 tsp dry mustard: Gives the dressing a slight tang and helps emulsify it.
- 2 tsp dried thyme: Infuses a warm, earthy herbiness.
- 2 tsp dried oregano: Classic Greek flavor that rounds out the herb profile.
- 1 tsp kosher salt: Essential for seasoning the dressing and overall balance.
- 1 tsp ground black pepper: Adds a subtle spice to lift the flavors.
- 1 cup pitted kalamata olives: Salty and fruity, they add a savory punch and texture contrast.
- 7 oz oil-packed sun-dried tomatoes, drained and chopped: Brings chewy sweetness and umami.
- 4 oz capers, brine reserved: Lends a bright, vinegary kick that enlivens the potatoes.
- 1 cup thinly sliced red onion: Adds a crisp bite and mild sharpness.
- 1/2 cup roughly chopped fresh dill: Fresh, fragrant, and herbaceous—the scent alone will make your mouth water.
- 1/2 cup crumbled feta cheese (for serving): Creamy and salty, it perfectly complements the salad before serving.
How to Make Olive Greek Potato Salad Recipe
Step 1: Boil the Potatoes
Start by adding your petite potatoes to a pot and covering them with water by about an inch. Bring this to a boil, then add kosher salt to season the water. Simmer gently until the potatoes are tender enough to pierce easily with a fork—this usually takes around 15 minutes. This step is crucial because perfectly cooked potatoes are the heart of the salad.
Step 2: Prepare the Vinaigrette
While your potatoes cook, shake up the dressing. Combine extra-virgin olive oil, white vinegar, minced garlic, dry mustard, dried thyme, dried oregano, salt, and black pepper in a jar with a lid. Seal it tight and shake vigorously until everything is well emulsified. This creates a tangy, herb-packed vinaigrette that will soak beautifully into your warm potatoes.
Step 3: Cool and Cut the Potatoes
Once your potatoes are tender, drain and let them cool until they’re comfortable to handle. Cut them into halves or bite-sized pieces based on their size. While they are still warm, drizzle with the reserved caper brine and toss gently to let that bright flavor soak in.
Step 4: Combine All Ingredients
Now for the fun part! Add the kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and fresh dill to the potatoes. Pour your vinaigrette over the salad and toss everything delicately to combine all those vibrant flavors.
Step 5: Add the Finishing Touch
Just before serving, sprinkle this gorgeous salad with crumbled feta cheese. The creamy saltiness of the feta pulls all the flavors together for a sensational finish. For an even better taste experience, let the salad rest for at least an hour so the potatoes absorb the dressing fully.
How to Serve Olive Greek Potato Salad Recipe
Garnishes
Adding fresh herbs like extra dill or a sprinkle of chopped parsley can brighten up the salad’s presentation and flavor. You might also consider a drizzle of good quality olive oil or a few whole olives for visual appeal and an extra burst of savory goodness.
Side Dishes
This Olive Greek Potato Salad Recipe shines as a hearty side for grilled meats, especially lamb, chicken, or fish. It complements Mediterranean-style main dishes perfectly but is also delicious alongside simple grilled vegetables or a fresh green salad.
Creative Ways to Present
Serve this salad in a rustic wooden bowl to bring out its earthy, Mediterranean charm. Alternatively, plate individual servings with a wedge of lemon on the side for guests to squeeze over. For an inviting picnic or buffet spread, layering the salad in clear glass dishes shows off its beautiful colors.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making leftovers even tastier the next day. Just give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the potatoes can become mushy and the fresh ingredients lose their texture once thawed. It’s better to make only what you plan to enjoy within a few days.
Reheating
If you prefer your potato salad slightly warm, gently reheat leftovers in a microwave or stovetop pan. Be careful not to overheat, as this can soften the potatoes too much and dull the vibrant dressing flavors.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While petite white or red potatoes work best for their size and texture, Yukon Gold or fingerlings are also great alternatives. Just make sure to adjust cooking times accordingly.
What if I don’t have sun-dried tomatoes?
You can substitute with roasted red peppers or omit them altogether. The salad will still be delicious, though the sun-dried tomatoes add a wonderful chewy sweetness and umami boost.
Can I make the vinaigrette ahead of time?
Yes! The vinaigrette can be made up to one day in advance and stored in the fridge. Just give it a good shake before using to recombine the ingredients.
Is this salad suitable for vegans?
To make it vegan, simply skip the feta cheese or use a plant-based alternative. The salad will remain flavorful and satisfying without it.
How long should the salad rest before serving?
Letting the salad sit for at least one hour allows the warm potatoes to absorb the vinaigrette, maximizing flavor. If you have more time, resting it longer is even better for taste development.
Final Thoughts
If you’re looking to bring a delightful twist to your usual potato salad, the Olive Greek Potato Salad Recipe offers a vibrant, fresh, and utterly satisfying experience. Its layers of flavor and easy preparation make it perfect for weeknight dinners or special occasions alike. I encourage you to give this recipe a try—you might just find your new go-to salad that everyone will rave about!
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Olive Greek Potato Salad Recipe
- Prep Time: 11 minutes
- Cook Time: 24 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A vibrant and flavorful Olive Greek Potato Salad featuring tender petite potatoes, briny kalamata olives, tangy sun-dried tomatoes, capers, and fresh dill, all tossed in a zesty homemade vinaigrette and topped with crumbled feta cheese. Perfect as a refreshing side dish for any Mediterranean-inspired meal or summer gathering.
Ingredients
For the Potatoes:
- 2 lb petite white or red potatoes
- 1–2 tsp kosher salt, for boiling
For the Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/2 cup white 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
For the Salad:
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers, brine reserved
- 1 cup thinly sliced red onion
- 1/2 cup roughly chopped fresh dill
For Serving:
- 1/2 cup crumbled feta cheese
Instructions
- Cook the Potatoes: Place the petite white or red potatoes in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, then add 1–2 teaspoons kosher salt. Reduce heat to maintain a rolling simmer and cook until potatoes are tender and easily pierced with a fork or skewer, about 15 minutes.
- Prepare the Vinaigrette: While the potatoes cook, combine extra-virgin olive oil, white vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper in a jar with a lid. Secure the lid and shake vigorously until the dressing is well emulsified. Set aside.
- Drain and Cut Potatoes: Once cooked, drain the potatoes and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces depending on size. Drizzle the reserved caper brine over the potatoes while still warm and toss gently to coat. Allow to cool slightly.
- Combine Salad Ingredients: Add kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and fresh dill to the potatoes. Pour the prepared vinaigrette over the salad and gently toss to combine all ingredients evenly.
- Adjust Flavor and Serve: Taste the salad and adjust seasoning with salt and pepper if needed. Top with crumbled feta cheese just before serving for a creamy, tangy finish. For best flavor, let the salad rest for at least one hour to allow the potatoes to fully absorb the dressing.
Notes
- Use petite white or red potatoes for best texture; Yukon Gold potatoes can be a suitable alternative.
- Marinating the salad for at least an hour enhances the flavor as the potatoes absorb the vinaigrette.
- Reserve the caper brine when draining capers to add extra briny flavor to the potatoes.
- Feel free to adjust the amount of garlic and herbs in the vinaigrette according to taste.
- This salad pairs well with grilled meats, seafood, or as part of a Mediterranean mezze platter.
