Name: Olive Greek Potato Salad Recipe
Prep time: 11 min
Cook time: 15 min
Total time: 26 min
Cuisine: Mediterranean
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 rough chopped fresh dill; 1/2 cup crumbled feta cheese

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Introduction

This Olive Greek Potato Salad is a vibrant and tangy dish that brings Mediterranean flavors right to your table. Tender potatoes are tossed with a zesty vinaigrette, sun-dried tomatoes, olives, capers, and fresh herbs, then topped with creamy feta cheese. It’s perfect as a side or a light meal, ideal for warm weather gatherings or a refreshing everyday salad.

A clear glass bowl filled with a layered potato salad, where the bottom and middle layers are made up of smooth, yellow baby potatoes coated with fresh green dill. Interspersed among the potatoes are thin slices of purple-red onion and small black olives, adding contrast. Crumbled white feta cheese is scattered generously throughout the salad, along with bits of chopped nuts for texture. A wooden spoon is partially visible inside the bowl, ready to mix. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 rough chopped fresh dill
1/2 cup crumbled feta cheese, for serving

Instructions

Step 1: Add the petite potatoes to a medium pot and cover them with water by about 1 inch. Bring to a boil over high heat, then add 1-2 teaspoons kosher salt. Lower the heat to maintain a rolling simmer and cook until the potatoes are tender and easily pierced with a fork, about 15 minutes.
Step 2: While the potatoes cook, prepare the dressing. In a jar with a lid, combine olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper. Secure the lid and shake well until emulsified. Set aside.
Step 3: Drain the potatoes once cooked and let cool until easy to handle. Cut them into halves or bite-sized pieces depending on size. While still warm, drizzle reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
Step 4: In a large bowl, combine the dressed potatoes with kalamata olives, chopped sun-dried tomatoes, capers, thinly sliced red onion, and chopped fresh dill. Pour the prepared dressing over the mixture and toss gently but thoroughly. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle crumbled feta cheese on top.

Tips & Variations

Let the salad rest for at least an hour before serving to allow flavors to meld and potatoes to soak up the tangy dressing.
For a brighter flavor, add a squeeze of fresh lemon juice before serving.
You can substitute fresh oregano and thyme if available, using about 1 tablespoon each for a fresher herb taste.
Use small, waxy potatoes for best texture, but fingerlings or baby potatoes also work well.
For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss to redistribute the dressing and flavors. It’s best served chilled or at room temperature. If the salad thickens in the fridge, you can stir in a bit of olive oil or vinegar to loosen it up.

How to Serve

The image shows a clear glass bowl filled with a colorful salad placed on a white marbled surface. The salad has several layers, starting with whole small yellow potatoes at the base, some halved to show their soft inside. Scattered among the potatoes are thin slices of red onion with a shiny texture, pieces of dark purple olives, and small clumps of crumbly white cheese. Green dill leaves are sprinkled all over, adding bright color and a fresh look. There is a wooden spoon resting inside the bowl on the right side, mixing the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from resting for at least an hour to let the flavors meld and the potatoes absorb the dressing. It can be made the day before and kept refrigerated.

What can I use instead of caper brine?

If you don’t have caper brine, a splash of lemon juice or white wine vinegar can be used to add acidity when tossing the warm potatoes. This helps to brighten the dish similarly.