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