Have you ever experienced a dish that instantly transports you to a sun-drenched Mediterranean villa? That’s exactly how I feel about this Olive Greek Potato Salad. It’s a vibrant and hearty mix of tender potatoes, zesty olive oil, and freshly chopped herbs that make it the epitome of comfort food. What I love most is how simple it is to prepare ahead of time—allowing the flavors to meld into a symphony of deliciousness. Plus, it’s a crowd-pleaser, perfect for warm-weather gatherings and family dinners alike. So, if you’re ready to shake off the fast food cycle and embrace wholesome, homemade goodness, keep scrolling to discover the delightful recipe that will become a staple at your table!
Why is Olive Greek Potato Salad a Must-Try?
Vibrant, Fresh Ingredients: Each bite bursts with the flavor of fresh herbs, tangy olives, and zesty dressing, making your taste buds dance with joy.
Effortless Prep: This dish is a breeze to whip up, allowing you to focus on enjoying time with loved ones rather than slaving away in the kitchen.
Make-Ahead Magic: Prepare this salad up to 48 hours in advance, letting it chill in the fridge—ideal for busy weeknights or weekend barbecues.
Pairing Perfection: Serve alongside grilled meats or as part of a mezze spread with hummus and tzatziki for an unforgettable dining experience.
Crowd Pleaser: Whether you’re hosting a picnic or a family dinner, this Olive Greek Potato Salad will impress everyone around the table—something even kids will love!
Check out our Seafood Salad Flavorful for another delightful dish to add to your summer menu!
Olive Greek Potato Salad Ingredients
• Get ready to mix up a delicious side!
For the Salad
- Petite white or red potatoes – Waxy varieties provide the best texture, making the salad hearty and satisfying.
- Kosher salt – Essential for boiling the potatoes and enhancing their natural flavors.
- Pitted kalamata olives – Add a briny pop; feel free to substitute with green olives if you prefer a milder taste.
- Sun-dried tomatoes (oil-packed) – Sweet and rich, they complement the olives beautifully—just make sure to drain them well.
- Capers (brine reserved) – Pack a tangy punch; don’t forget to save the brine to boost your dressing!
- Red onion (thinly sliced) – Provides a sharp bite; soak in water for a milder flavor if desired.
- Fresh dill (roughly chopped) – Brightens the whole dish; you can swap it for parsley if you want a different flavor.
- Feta cheese (crumbled) – The crowning glory of the salad, adding creaminess and saltiness; add this just before serving!
For the Dressing
- Extra-virgin olive oil – A quality olive oil makes all the difference in richness and flavor.
- Red wine vinegar – Provides necessary acidity and balance for the dish.
- Garlic (minced or crushed) – Adds a subtle, earthy kick; fresh garlic is always best!
- Dry mustard – While optional, it provides a mild tang and additional depth to the dressing.
- Dried thyme & oregano – Impart Mediterranean flavors that make this Olive Greek Potato Salad shine.
- Ground black pepper – Adds a hint of spice; adjust according to your taste preference.
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Prepare the Potatoes
Begin by placing petite white or red potatoes in a large pot filled with salted water. Bring it to a boil over medium-high heat, cooking the potatoes for about 15 minutes, or until they are fork-tender but not mushy. Once done, drain the potatoes and allow them to cool in the colander while you work on the dressing.
Step 2: Make the Dressing
In a jar, combine ⅓ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, minced garlic, a teaspoon of dry mustard, and a sprinkle of dried thyme and oregano. Shake the jar vigorously until all ingredients are well blended and emulsified. The dressing should be smooth, fragrant, and ready to marry the flavors of the Olive Greek Potato Salad.
Step 3: Cool and Cut Potatoes
Once the potatoes have cooled for about 10 minutes, cut them into bite-sized pieces while they are still warm. Drizzle the reserved caper brine over the potatoes to enhance their flavor and prevent them from sticking together. This step ensures the potatoes absorb the brininess, which will elevate your Olive Greek Potato Salad.
Step 4: Combine Salad Ingredients
In a large mixing bowl, gently toss the diced potatoes with pitted kalamata olives, drained sun-dried tomatoes, capers, thinly sliced red onion, and roughly chopped fresh dill. Stir carefully to maintain the integrity of the potato pieces while ensuring that each component is evenly distributed throughout the mix.
Step 5: Dress the Salad
Pour the prepared dressing over the combined ingredients, and toss everything together gently. Make sure the potatoes and vegetables are fully coated with the dressing, allowing their flavors to infuse. Taste and adjust the seasoning if necessary, keeping in mind that the feta will add extra saltiness later on.
Step 6: Serve with Feta
Transfer the Olive Greek Potato Salad to a serving bowl, and just before serving, sprinkle crumbled feta cheese on top for added creaminess. Allow the salad to rest for at least one hour at room temperature, or refrigerate it for a few hours to let the flavors meld beautifully. Enjoy this delightful dish as a perfect side to your summer gatherings!
Expert Tips for Olive Greek Potato Salad
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Cut Evenly: Ensure your potatoes are cut into uniform sizes to promote even cooking and consistent texture throughout the Olive Greek Potato Salad.
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Caper Brine Boost: Always reserve the caper brine! It enhances the dressing and adds a burst of tangy flavor to the salad that cannot be missed.
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Resting Time Matters: Allowing the Olive Greek Potato Salad to rest for at least one hour before serving is crucial for flavor development; don’t skip this step!
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Quality Oil: Invest in high-quality extra-virgin olive oil; it significantly impacts the flavor of the dressing and the overall dish.
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Taste as You Go: Adjust seasonings to your liking during preparation, as saltiness can vary between feta brands and olives. Taste your salad for a balanced flavor!
Olive Greek Potato Salad Variations
Feel free to let your creativity shine and customize this delightful Olive Greek Potato Salad to suit your taste!
- Dairy-Free: Replace feta cheese with a vegan cheese substitute to create a creamy texture without dairy. It’s just as satisfying!
- Nutty Twist: Substitute sunflower seeds for sun-dried tomatoes for a nutty crunch. This adds a new layer of flavor and texture that’s delightful!
- Spicy Kick: Add diced jalapeños or red pepper flakes for an extra kick of heat. It’s a fantastic way to liven things up if you enjoy a bit of spice in your dishes!
- Herb Swap: Swap fresh dill for basil or mint for a different herbaceous note. This simple change can transform the whole dish into a refreshing summer delight.
- Vegan Option: Use chickpeas in place of feta for a plant-based protein boost. They not only add heartiness but also an earthy flavor that complements the salad beautifully.
- Sweet Bell Peppers: Diced bell peppers can replace olives for a sweeter and milder note. They add lovely color and a crunch that’s hard to resist!
- Zesty Lemon: Drizzle fresh lemon juice over the salad right before serving. This brightens the flavors and provides a refreshing zing that pairs perfectly with the creamy elements.
- Grilled Vegetables: Toss in grilled zucchini or bell peppers for a smoky flavor touch. It’s an excellent way to incorporate seasonal veggies into your potato salad!
Don’t miss out on trying it with a side of Broccoli Potato Cheese or enjoy it alongside our Sweet Potato Goat dish for a more filling meal. Each variation opens the door to a unique culinary experience!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Keep your Olive Greek Potato Salad in an airtight container for up to 4 days. Be sure to add the feta cheese just before serving to maintain its texture.
Make-Ahead: You can prepare the salad up to 48 hours in advance, allowing it to chill in the fridge. This not only saves time but also enhances the flavor as it sits.
Freezer: While it’s best enjoyed fresh, if you have leftovers, you can freeze the salad (without the feta) for up to 2 months. Thaw in the fridge overnight and serve cold.
Reheating: If desired, gently reheat the potato salad in a microwave for a short time, but avoid overheating to maintain its delicious texture.
What to Serve with Olive Greek Potato Salad?
There’s nothing quite like celebrating the vibrant flavors of Mediterranean cuisine with a full meal that resonates warmth and comfort.
- Grilled Lemon Herb Chicken: Juicy chicken marinated in lemon and herbs complements the tangy richness of the salad, creating a balanced plate.
- Savory Lamb Kebabs: The bold flavors of spiced lamb pair beautifully with the freshness of the salad, making for an unforgettable feast.
- Roasted Mediterranean Vegetables: A medley of roasted peppers, zucchini, and eggplant adds a road of textures and colors, enhancing the overall dining experience.
- Hummus with Pita Chips: Creamy hummus and crunchy pita chips are perfect appetizers, inviting guests to indulge while the salad mingles in flavor.
- Chilled White Wine Spritzer: Bright and refreshing, this drink adds a touch of effervescence that delights the palate alongside the salad’s hearty bite.
- Baklava for Dessert: A sweet finale, this flaky pastry drizzled with honey brings a lovely contrast to the savory notes of the meal, leaving everyone satisfied.
- Creamy Tzatziki Sauce: This cool cucumber and yogurt dip creates a delightful contrast, enhancing the overall flavors when served with grilled dishes.
- Fresh Fruit Salad: Light, refreshing, and naturally sweet, a bowl of seasonal fruit makes the perfect healthy complement to your Olive Greek Potato Salad.
Make Ahead Options
These Olive Greek Potato Salad are a meal prep dream! You can prepare the potatoes and dressing up to 48 hours in advance. Simply cook the potatoes, let them cool, and store them in an airtight container in the refrigerator. For the dressing, mix all the ingredients and refrigerate in a sealed jar. When you’re ready to serve, combine the prepped potatoes with olives, sun-dried tomatoes, and capers. Drizzle the dressing over the salad just before serving to maintain the vibrant flavors and textures. This way, you can enjoy a delicious, homemade Olive Greek Potato Salad with minimal effort on busy days!
Olive Greek Potato Salad Recipe FAQs
What type of potatoes should I use for Olive Greek Potato Salad?
I recommend using petite white or red potatoes, as waxy varieties hold their shape well and provide the best texture in salads. If you opt for larger potatoes, just be sure to cut them into smaller, uniform pieces to ensure even cooking.
How long can I store Olive Greek Potato Salad in the fridge?
Your Olive Greek Potato Salad can be stored in an airtight container in the refrigerator for up to 4 days. Just remember to add the feta cheese right before serving to maintain its creamy texture and flavor!
Can I freeze Olive Greek Potato Salad?
Yes, you can freeze Olive Greek Potato Salad! It’s best to do so without the feta, as freezing can alter its texture. Store the salad in a sealed container for up to 2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
What should I do if my potatoes turn mushy while boiling?
Absolutely! To avoid mushy potatoes, keep a close eye on them while boiling. Aim for fork-tender potatoes—this usually takes about 15 minutes. If you notice they’re getting mushy, reduce the heat to a simmer and check for doneness every couple of minutes. Remember, it’s better to undercook slightly than overcook.
Are there any dietary considerations for Olive Greek Potato Salad?
Yes! If you’re accommodating dietary restrictions, you can modify the recipe easily. For instance, use a dairy-free feta for a vegan version or simply leave out the feta altogether. Additionally, ensure that the olives and capers are free of allergens you or your guests might have.
Olive Greek Potato Salad: Your New Favorite Summer Side
Ingredients
Equipment
Method
- Begin by placing the potatoes in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes, or until fork-tender but not mushy.
- In a jar, combine the olive oil, red wine vinegar, minced garlic, dry mustard, thyme, and oregano. Shake until emulsified.
- Once the potatoes have cooled for about 10 minutes, cut them into bite-sized pieces. Drizzle the reserved caper brine over the potatoes.
- In a large mixing bowl, gently toss the potatoes with olives, sun-dried tomatoes, capers, red onion, and dill.
- Pour the dressing over and toss gently to coat. Adjust seasoning as necessary.
- Transfer to a serving bowl and sprinkle with feta cheese just before serving. Allow to rest for at least one hour.
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