Olive Greek Potato Salad Recipe

Introduction

Olive Greek Potato Salad is a vibrant and tangy dish that brings together tender potatoes, briny olives, and sun-dried tomatoes with a zesty vinaigrette. It’s perfect as a side for summer gatherings or a flavorful addition to any meal.

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: Place the petite white or red potatoes in a medium pot and cover with water by about 1 inch. Bring to a boil over high heat, then add 1 to 2 teaspoons kosher salt. Reduce heat to maintain a rolling simmer and cook until 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 extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper. Secure the lid and shake well until the vinaigrette is emulsified. Set aside until ready to use.
3. Step 3: Drain the cooked potatoes and let them cool until easy to handle. Cut them in half or into bite-sized pieces depending on size. While still warm, drizzle the reserved caper brine over the potatoes and gently toss to coat. Set aside to cool slightly.
4. Step 4: In a large bowl, combine the dressed potatoes, kalamata olives, chopped sun-dried tomatoes, capers, thinly sliced red onion, and roughly chopped fresh dill. Pour the prepared vinaigrette over the salad and toss gently until everything is well combined. Taste and adjust salt and pepper as needed.
5. Step 5: Top the salad with crumbled feta cheese just before serving. For best flavor, let the salad rest for at least an hour to allow the potatoes to soak up the tangy dressing.

Tips & Variations

• Use baby potatoes of similar size for even cooking and appealing presentation.
• Letting the salad rest enhances the flavors, but it can also be served immediately if needed.
• If you prefer a milder dressing, reduce the amount of garlic and mustard slightly.
• Fresh herbs like parsley or mint can be added or substituted for dill for a different flavor profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the texture of the potatoes is best on day one or two. Reheat slightly or serve chilled. Add fresh feta just before serving to keep it from softening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of red wine vinegar?

Red wine vinegar offers a distinct tanginess that’s key to this salad’s flavor. If you don’t have it, apple cider vinegar or white wine vinegar can work as substitutes, but avoid using plain distilled vinegar as it is too harsh.

How do I know when the potatoes are done cooking?

The potatoes are done when they are tender and a fork or skewer easily pierces through with little resistance. This usually takes about 15 minutes, depending on potato size.

Olive Greek Potato Salad Recipe

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4.8 from 91 reviews

A vibrant and tangy Greek-inspired potato salad featuring tender petite potatoes tossed with a zesty vinaigrette, kalamata olives, sun-dried tomatoes, capers, red onion, fresh dill, and topped with crumbled feta cheese. Perfect as a flavorful side dish or light meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• 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. Boil the Potatoes: Place the petite white or red potatoes in a medium pot and cover with water by about 1 inch. Bring to a boil over high heat and add 1-2 teaspoons of kosher salt. Reduce the heat to maintain a rolling simmer and cook the potatoes until tender, about 15 minutes, or until a fork easily pierces them.
2. Prepare the Dressing: While potatoes cook, combine extra-virgin olive oil, red wine 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.
3. Cut and Dress the Potatoes: Drain the cooked potatoes and allow them to cool slightly until safe to handle. Cut the potatoes in half or into bite-sized pieces depending on size. Drizzle the reserved brine from the capers over the warm potatoes and toss gently to coat. Let them cool a bit more.
4. Assemble the Salad: In a large bowl, combine the dressed potatoes with kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill. Pour the prepared vinaigrette over the salad and toss gently until all ingredients are well combined. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle crumbled feta cheese on top. For best flavor, let the salad rest for at least one hour to allow the potatoes to soak up the dressing.

Notes

• Allowing the salad to rest enhances the flavor as the potatoes absorb the dressing.
• You can substitute petite potatoes with fingerlings or small Yukon Gold potatoes if preferred.
• Adjust the amount of garlic and caper brine to taste for desired tanginess.
• This salad is best served at room temperature or slightly chilled.
• For a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding to the salad.

Keywords: Greek potato salad, olive and sun-dried tomato salad, feta potato salad, Mediterranean salad, tangy vinaigrette salad, caper potato salad