Olive Greek Potato Salad Recipe
This Olive Greek Potato Salad is a vibrant and flavorful dish combining tender petite potatoes, briny kalamata olives, sun-dried tomatoes, capers, fresh dill, and tangy feta cheese. Tossed in a zesty dressing made from extra-virgin olive oil, red wine vinegar, garlic, and Mediterranean herbs, this salad delivers a perfect balance of savory, tangy, and fresh flavors. Ideal as a hearty side dish for warm weather meals or a Mediterranean-inspired gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Greek / Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 lb petite white or red potatoes
- 1–2 tsp kosher salt (for boiling)
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
Salad Mix-Ins
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers (reserve brine)
- 1 cup thinly sliced red onion
- 1/2 cup roughly chopped fresh dill
- 1/2 cup crumbled feta cheese
Instructions
- Boil the Potatoes: Place the 2 lb of petite white or red potatoes into a medium pot and cover them with water by about one inch. Bring the water to a boil over high heat, then add 1 to 2 teaspoons of kosher salt. Reduce heat slightly to maintain a rolling simmer. Cook the potatoes until tender and easily pierced with a fork, about 15 minutes.
- Prepare the Dressing: While the potatoes cook, combine 1/2 cup extra-virgin olive oil, 1/2 cup red wine vinegar, 2 cloves minced or crushed garlic, 2 teaspoons dry mustard, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper in a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is emulsified. Set aside.
- Cut and Dress the Potatoes: Drain the cooked potatoes and let them cool until they are comfortable to handle. Cut the potatoes in half or into bite-sized pieces depending on their size. While still warm, drizzle the reserved brine from the 4 oz capers over the potatoes and toss gently to coat. Set aside to cool slightly.
- Assemble the Salad: Once the potatoes have cooled slightly, add 1 cup pitted kalamata olives, 7 oz chopped sun-dried tomatoes, 4 oz capers, 1 cup thinly sliced red onion, and 1/2 cup roughly chopped fresh dill to the potatoes. Pour the prepared dressing over all the ingredients and gently toss to combine. Taste and adjust seasoning with additional salt and pepper if needed. Just before serving, sprinkle 1/2 cup crumbled feta cheese on top. For best flavor, let the salad rest at least one hour before serving to allow the potatoes to soak up the dressing.
Notes
- Using petite potatoes helps them cook quickly and keeps the salad bite-sized.
- Reserving the brine from the capers adds a unique tangy flavor to the potatoes.
- Letting the salad rest for an hour enhances the flavor absorption of the dressing.
- Can be served chilled or at room temperature.
- To make ahead, prepare up to step 4 and refrigerate; add feta before serving.
Keywords: Greek potato salad, Mediterranean salad, potato salad with olives, sun-dried tomatoes, feta cheese salad, easy summer salad, healthy side dish
Find it online: https://lieblingsmahlzeit.com/olive-greek-potato-salad-recipe/
