Olive Greek Potato Salad Recipe

Introduction

This Olive Greek Potato Salad is a vibrant and tangy dish perfect for summer gatherings or weeknight dinners. Loaded with tender potatoes, briny olives, sun-dried tomatoes, and a zesty vinaigrette, it’s a refreshing take on a classic salad that’s sure to satisfy.

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: Add the potatoes to a medium pot and cover with water by 1 inch. Bring to a boil over high heat, then add 1-2 teaspoons of kosher salt. Reduce heat to maintain a rolling simmer and cook until tender, about 15 minutes.
2. Step 2: While the potatoes cook, prepare the dressing. In a lidded jar, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, kosher salt, and black pepper. Shake well until emulsified. Set aside.
3. Step 3: Drain the potatoes and let them cool until comfortable to handle. Cut into halves or bite-sized pieces. While still warm, drizzle reserved caper brine over the potatoes and toss gently. Set aside to cool slightly.
4. Step 4: When potatoes have cooled slightly, add kalamata olives, red onion, sun-dried tomatoes, capers, and fresh dill. Pour the dressing over and toss gently to combine. Taste and adjust seasoning.
5. Step 5: Top with crumbled feta cheese just before serving. For best flavor, let the salad rest at least one hour to allow the potatoes to soak up the dressing.

Tips & Variations

• Use baby Yukon Gold potatoes for a buttery texture and slightly sweeter flavor.
• Swap out dried herbs for fresh thyme and oregano if you prefer a brighter, fresher taste.
• Add a handful of chopped fresh parsley for added color and freshness.
• For a creamier version, stir in a spoonful of Greek yogurt or tzatziki before serving.
• If you like it spicy, sprinkle in some red pepper flakes or add sliced fresh chili.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the potatoes may become softer. Reheat slightly at room temperature or serve chilled. Add extra feta before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular large potatoes instead of petite potatoes?

Yes, you can use larger potatoes but cut them into smaller pieces to ensure they cook evenly and absorb the dressing well.

Is it okay to prepare this salad in advance?

Absolutely. This salad tastes even better after resting for at least an hour, making it a great make-ahead dish for gatherings or meal prep.

Olive Greek Potato Salad Recipe

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★★★★★

4.7 from 143 reviews

This Olive Greek Potato Salad is a vibrant Mediterranean-inspired dish combining tender petite potatoes with a tangy red wine vinaigrette, luscious kalamata olives, sun-dried tomatoes, capers, fresh dill, and topped with creamy feta cheese. Perfect as a refreshing side or light meal, its bold flavors marry beautifully after letting the salad rest.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including resting time)
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

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: Add the petite white or red potatoes to a medium pot and cover with water by about an inch. Bring to a boil over high heat, then add 1-2 teaspoons of kosher salt. Reduce heat to maintain a rolling simmer and cook until the potatoes are tender and easily pierced with a fork, approximately 15 minutes.
2. Prepare the Vinaigrette: While the potatoes cook, combine the 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 vigorously until the dressing is emulsified. Set aside.
3. Drain and Cut Potatoes: When potatoes are done, drain and let them cool until easy to handle. Cut warm potatoes in half or into bite-sized pieces depending on size. While still warm, drizzle reserved caper brine over potatoes and gently toss to coat evenly. Let cool slightly.
4. Combine the Salad: Once potatoes have cooled somewhat, add pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill to the potatoes. Pour prepared vinaigrette over all ingredients and gently toss until well combined. Taste and adjust seasoning with extra salt or pepper if necessary.
5. Serve: Top the salad with crumbled feta cheese just before serving. For best flavor, allow the salad to rest for at least an hour to let the potatoes absorb the tangy dressing.

Notes

• Use petite potatoes such as baby Yukon or red potatoes for tender, evenly cooking pieces.
• Adjust garlic quantity in dressing to taste for milder or stronger flavor.
• Letting the salad rest enhances flavor absorption and melds ingredients beautifully.
• Serve chilled or at room temperature for best taste.
• Feta can be omitted or replaced with a vegan cheese alternative to accommodate dietary preferences.

Keywords: Greek potato salad, Mediterranean salad, olive potato salad, sun-dried tomato salad, feta potato salad, Greek side dish