Olive Greek Potato Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/olive-greek-potato-salad-recipe/
