Olive Greek Potato Salad Recipe
This Olive Greek Potato Salad is a vibrant and flavorful Mediterranean-inspired dish featuring tender petite potatoes tossed with a tangy red wine vinaigrette, pitted kalamata olives, sun-dried tomatoes, capers, red onion, fresh dill, and topped with crumbled feta cheese. Perfect as a hearty side or a light main, this salad shines with fresh herbs and bold flavors, making it a wonderful addition to any meal or summer gathering.
- Prep Time: 11 minutes
- Cook Time: 15 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
- 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: Add the petite white or red 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 of kosher salt. Reduce the heat to maintain a rolling simmer and cook until the potatoes are tender when pierced with a fork, 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 tightly and shake well until the dressing is fully emulsified. Set aside until ready to use.
- Cut and Dress the Potatoes: Once the potatoes are cooked, drain them and let them cool until they can be handled comfortably. Cut the warm potatoes into halves or 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.
- Assemble the Salad: In a large bowl, combine the warm, dressed potatoes with pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill. Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly. Taste and adjust seasoning with extra salt and pepper if necessary. Just before serving, sprinkle crumbled feta cheese on top. For best flavor, allow the salad to rest for at least one hour to let the potatoes absorb the tangy dressing.
Notes
- Use petite new potatoes for best texture and bite-size pieces.
- Allowing the salad to rest enhances the flavor as the potatoes soak up the dressing.
- Reserve brine from capers adds a nice tang and depth to the potato coating.
- You can make the dressing ahead and refrigerate for up to 3 days.
- Adjust herbs and seasoning to your preference, fresh thyme or oregano can be used if dried is not available.
Keywords: Greek potato salad, Mediterranean potato salad, olive potato salad, feta cheese salad, sun-dried tomato salad, healthy potato salad
Find it online: https://cookwithlea.com/olive-greek-potato-salad-recipe/
