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