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Olive Greek Potato Salad

Olive Greek Potato Salad: Your New Favorite Summer Side

This Olive Greek Potato Salad is a delightful summer side, combining tender potatoes, zesty olive oil, and fresh herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds petite white or red potatoes Waxy varieties work best
  • 1 tablespoon kosher salt For boiling potatoes
  • 1 cup pitted kalamata olives Substitute with green olives if desired
  • 1 cup sun-dried tomatoes (oil-packed) Drain well
  • 2 tablespoons capers Reserve brine
  • 1 small red onion Thinly sliced
  • 1 cup fresh dill Roughly chopped; parsley can be used instead
  • 1 cup feta cheese Crumbled; add just before serving
For the Dressing
  • ⅓ cup extra-virgin olive oil Quality olive oil enhances flavor
  • 2 tablespoons red wine vinegar Provides acidity
  • 2 cloves garlic Minced or crushed
  • 1 teaspoon dry mustard Optional, for additional depth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 to taste ground black pepper

Equipment

  • Large Pot
  • Jar for dressing
  • Mixing Bowl

Method
 

Preparation Steps
  1. 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.
  2. In a jar, combine the olive oil, red wine vinegar, minced garlic, dry mustard, thyme, and oregano. Shake until emulsified.
  3. Once the potatoes have cooled for about 10 minutes, cut them into bite-sized pieces. Drizzle the reserved caper brine over the potatoes.
  4. In a large mixing bowl, gently toss the potatoes with olives, sun-dried tomatoes, capers, red onion, and dill.
  5. Pour the dressing over and toss gently to coat. Adjust seasoning as necessary.
  6. Transfer to a serving bowl and sprinkle with feta cheese just before serving. Allow to rest for at least one hour.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Cut potatoes evenly for consistent texture and always reserve caper brine for added flavor. Resting time is crucial for flavor development.

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