Olive Greek Potato Salad Recipe

Introduction

This Olive Greek Potato Salad is a vibrant and flavorful twist on a classic side dish. Featuring tender potatoes tossed with kalamata olives, sun-dried tomatoes, and fresh herbs, it’s finished with a tangy vinaigrette and creamy feta cheese. Perfect for picnics, barbecues, or as a hearty salad any time of year.

Ingredients

• 2 lb petite white or red potatoes
• 1-2 tsp kosher salt, for boiling
• 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
• 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
• 1/2 cup crumbled feta cheese, for serving

Instructions

1. Step 1: Add the petite potatoes to a medium pot and cover with water by about 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 the potatoes are tender and easily pierced with a fork, about 15 minutes.
2. Step 2: While the potatoes cook, prepare the dressing. In a jar with a lid, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, 1 teaspoon kosher salt, and black pepper. Secure the lid and shake vigorously until emulsified. Set aside.
3. Step 3: Drain the cooked potatoes and allow them to cool until they are comfortable to handle. Cut them in half or into bite-sized pieces depending on their size. While still warm, drizzle reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
4. Step 4: Once cooled slightly, add kalamata olives, red onion, sun-dried tomatoes, capers, and fresh dill to the potatoes. Pour the dressing over the salad and toss gently to combine all ingredients well.
5. Step 5: Taste the salad and adjust seasoning with more salt and pepper if desired. Top with crumbled feta just before serving. For best flavor, let the salad rest at least one hour so the potatoes soak up the dressing.

Tips & Variations

• Using warm potatoes absorbs more dressing for richer flavor; don’t let them cool fully before tossing.
• Swap dried oregano and thyme for fresh herbs if preferred, adding them at the end to preserve brightness.
• Try adding chopped cucumber or bell pepper for extra crunch and freshness.
• If you prefer a milder salad, soak sliced red onions briefly in cold water before adding to reduce sharpness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day. For best texture, add the crumbled feta cheese just before serving if storing leftovers. Reheat the salad slightly to bring the potatoes back to warm if preferred, or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, you can use baby red potatoes, new potatoes, or fingerlings as alternatives. Just be sure they hold their shape after boiling and aren’t too starchy.

Is it necessary to use caper brine in the salad?

The caper brine adds a subtle tang and saltiness that enhances the overall flavor of the salad. If you prefer, you can omit it, but including it makes a noticeable difference.

Olive Greek Potato Salad Recipe

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★★★★★

4.8 from 108 reviews

This Olive Greek Potato Salad is a vibrant and tangy Mediterranean-inspired dish featuring tender petite potatoes, kalamata olives, sun-dried tomatoes, capers, and fresh dill, all tossed in a flavorful red wine vinaigrette and topped with crumbled feta cheese. Perfect as a side salad for summer gatherings or as a light main dish.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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

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 rough chopped fresh dill

For Serving:

• 1/2 cup crumbled feta cheese

Instructions

1. Cook the potatoes: Add the petite white or red potatoes to a medium pot and cover them with water by 1 inch. Bring to a boil over high heat, then add 1-2 teaspoons of kosher salt. Reduce the heat to maintain a rolling simmer and cook until the potatoes are tender and can be easily pierced with a fork or skewer, about 15 minutes.
2. Prepare the dressing: While the potatoes are cooking, combine extra-virgin olive oil, red wine vinegar, minced or crushed garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper in a jar with a lid. Secure the lid and shake well until the dressing is emulsified. Set aside until ready to use.
3. Drain and cut potatoes: Once the potatoes are done, drain them and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces, depending on their size. While still warm, drizzle the reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
4. Combine salad ingredients: When the potatoes have cooled slightly, add the pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill to the potatoes. Pour the prepared dressing over the ingredients and gently toss everything together until well combined.
5. Adjust seasoning and serve: Taste and adjust the seasoning with more salt and pepper if needed. Top the salad with crumbled feta cheese just before serving. Let the salad rest for at least an hour to allow the potatoes to soak up the tangy dressing for best flavor.

Notes

• Using petite potatoes makes boiling quicker and ensures even cooking.
• Drizzling caper brine over warm potatoes imparts a distinctive tang and depth of flavor.
• Letting the salad rest enhances the flavor melding of ingredients.
• Use oil-packed sun-dried tomatoes for richness and texture; if using dry ones, rehydrate first.
• Feta cheese adds a creamy and salty contrast but can be omitted for a dairy-free version.

Keywords: Greek potato salad, olive potato salad, Mediterranean salad, summer side dish, kalamata olives, sun-dried tomatoes, feta cheese