As I stood in my kitchen, the aroma of garlic and fresh herbs wafted around me, instantly transporting me to a sun-drenched Mediterranean garden. This Mediterranean Greek Potato Salad with Feta and Olives embodies the essence of summer gatherings, offering blissful comfort food that’s both nourishing and vibrant. With tender little potatoes at its core, this dish tantalizes the senses with its medley of tangy feta, briny olives, and aromatic herbs. An absolute crowd-pleaser, this simple yet fulfilling salad is perfect for barbecues or family dinners. What makes it even better? It’s quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Are you ready to bring a taste of the Mediterranean into your home?
Why Is This Potato Salad So Irresistible?
Comforting flavors that will remind you of sunny afternoons, this Mediterranean Greek Potato Salad is an ultimate indulgence. Quick preparation means you can enjoy this vibrant dish in no time, making it a perfect side for summer barbecues or family gatherings. Versatile enough for any event, feel free to swap in your choice of olives or herbs. With tangy feta and herbaceous notes, your taste buds will dance with delight. Plus, it’s a dish that tastes even better the next day! Want something to pair with it? Try our delicious Dumpling Salad for a fabulous meal!
Olive Greek Potato Salad Ingredients
For the Potatoes
• 2 lb petite white or red potatoes – These waxy potatoes offer a creamy texture, perfect for salads.
For the Dressing
• 1/2 cup extra-virgin olive oil – This adds richness to the salad; don’t skimp on quality!
• 1/2 cup red wine vinegar – Provides the necessary acidity to balance the flavors.
• 2 cloves garlic, minced or crushed – Infuses aromatic flavor that lifts the entire dish.
• 2 tsp dry mustard – Helps emulsify the dressing while adding a tangy kick.
• 2 tsp dried thyme – Enhances the herbal notes typical in Mediterranean cuisine.
• 2 tsp dried oregano – Another classic herb that reinforces the Greek flavor profile.
• 1 tsp kosher salt – Key for enhancing the overall taste; adjust to your preference.
• 1 tsp ground black pepper – Adds a hint of heat and depth to the dressing.
For the Salad
• 1 cup pitted kalamata olives – These olives contribute a distinct briny flavor and texture; green olives can be used as a substitute.
• 7 oz oil-packed sun-dried tomatoes, drained and chopped – Offers a delightful sweetness and chewiness to each bite.
• 4 oz capers, brine reserved – Adds a delicious briny flavor that complements the olives.
• 1 cup thinly sliced red onion – Provides crunch and sweetness that beautifully contrasts the other ingredients.
• 1/2 cup rough chopped fresh dill – Brings fresh herbal notes that brighten the salad.
• 1/2 cup crumbled feta cheese – A creamy and tangy addition that must be added just before serving to maintain its texture.
With all these vibrant ingredients, this Olive Greek Potato Salad promises to be a delectable addition to your summer table!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Prepare the Potatoes
Begin by washing 2 lb of petite white or red potatoes thoroughly. In a medium pot, cover them with cold water and add 1-2 tsp of kosher salt. Bring the water to a rolling boil over high heat, then reduce to a simmer. Cook the potatoes for about 15 minutes, or until fork-tender. Drain and let them cool slightly before cutting.
Step 2: Make the Dressing
While the potatoes are cooling, prepare the dressing for your Olive Greek Potato Salad. In a jar, combine 1/2 cup of extra-virgin olive oil, 1/2 cup of red wine vinegar, 2 minced garlic cloves, 2 tsp of dry mustard, 2 tsp of dried thyme, 2 tsp of dried oregano, 1 tsp of kosher salt, and 1 tsp of ground black pepper. Shake the jar vigorously until everything is well emulsified and tastes delightful.
Step 3: Cut the Potatoes
Once the potatoes have cooled for about 15 minutes, cut them into bite-sized pieces. Drizzle the reserved caper brine from 4 oz of capers over the potatoes to enhance their flavor. This step is essential because it adds a tangy base for the other ingredients to meld beautifully with the Olive Greek Potato Salad.
Step 4: Combine the Ingredients
In a large mixing bowl, gently fold in the warm potato pieces with 1 cup of pitted kalamata olives, 7 oz of chopped sun-dried tomatoes, the briny capers, 1 cup of thinly sliced red onion, and 1/2 cup of rough chopped fresh dill. Ensure everything is well distributed, as each bite of this Olive Greek Potato Salad should be bursting with flavor!
Step 5: Add the Dressing
Pour the prepared dressing over the potato mixture in the bowl and toss gently to coat all the ingredients without breaking the potatoes. Pay close attention to ensure that the flavors in your Olive Greek Potato Salad are balanced. Taste and adjust seasoning if needed, adding more salt or pepper based on your preference.
Step 6: Top with Feta and Rest
Just before serving your Olive Greek Potato Salad, add 1/2 cup of crumbled feta cheese on top for a creamy finish. Allow the salad to sit at room temperature for at least an hour, giving the flavors the chance to meld together beautifully. This dish will reward you with delightful Mediterranean flavors that everyone will love.
What to Serve with Mediterranean Greek Potato Salad with Feta and Olives
Imagine the warmth of summer evenings filled with laughter and the tantalizing aromas of delicious food wafting through the air.
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Grilled Chicken Skewers: Juicy skewers kissed by the grill harmonize beautifully with the salad’s refreshing herbs and zesty dressing.
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Lemon Herb Quinoa: The light, fluffy texture of quinoa adds a nutty contrast, and a squeeze of lemon brightens the whole meal.
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Tzatziki Dip: Creamy and tangy, this yogurt-based dip complements the flavors of the salad while adding a cool, refreshing touch. Pair with pita for a crunchy bite!
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Roasted Vegetables: Delightfully caramelized seasonal vegetables bring an earthy balance to the bright Mediterranean flavors of the salad. Carrots, zucchini, or bell peppers all work wonders.
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Fizzy Lemonade: A chilled glass of sparkling lemonade cuts through the richness and brings a refreshing sparkle to your meal.
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Baklava Bites: End on a sweet note with flaky baklava, wrapped in honey and nuts, offering a satisfying contrast to the savory notes of the potato salad.
Olive Greek Potato Salad Variations
Feel free to put your own twist on this delightful salad with these easy substitutions and enhancements!
- Fresh Veggies: Add diced cucumbers or bell peppers for a refreshing crunch. These vegetables provide extra texture and a burst of color that lightens the dish.
- Herb Swap: Substitute fresh dill for parsley or mint to switch up the herbal profile and create a slightly different flavor experience. Each herb adds its own unique aroma to the dish.
- Chickpeas: Add a can of drained and rinsed chickpeas for a protein boost that’ll make this salad heartier. It’s a great way to make your Olive Greek Potato Salad even more filling!
- Spicy Kick: Mix in a diced jalapeño or a sprinkle of red pepper flakes for those who like a little heat in their dishes. This twist will give your salad an exciting kick that enhances the flavors.
- Cheese Variety: Try crumbled goat cheese instead of feta for a tangy flavor that pairs beautifully with the olives. Creamy goat cheese will elevate your Olive Greek Potato Salad into a new realm!
- Vinegar Twist: Replace red wine vinegar with lemon juice for a zesty kick that brings out the freshness of the potatoes and herbs. The acidity from lemon brightens the dish wonderfully.
- Nutty Crunch: Add toasted pine nuts or walnuts for a crunchy texture that complements the creaminess of the feta and potatoes. The nutty flavor adds another layer of depth to the salad!
Mix and match these variations as you like! For a delightful pairing, consider serving your Olive Greek Potato Salad alongside our refreshing Dumpling Salad. Enjoy exploring these flavorful options!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Refrigerate leftovers in an airtight container for up to 4 days; this salad tastes even better the next day as the flavors meld.
Freezer: Although not recommended for best texture, you can freeze the potato salad for up to 1 month. Thaw in the fridge overnight before serving, but avoid freezing feta or fresh herbs.
Reheating: If you’ve frozen the salad, allow it to thaw, then gently mix it before serving. It’s best enjoyed cold or at room temperature, enhancing the rich Mediterranean flavors.
Make-Ahead: Prepare the salad up to 2 days in advance, storing it in the fridge without the feta. Add crumbled feta just before serving to maintain its delightful texture in your Olive Greek Potato Salad.
Make Ahead Options
These Olive Greek Potato Salad are perfect for busy home cooks seeking meal prep solutions! You can prepare the potatoes and dressing up to 24 hours in advance, allowing the flavors to meld beautifully. Simply cook the potatoes, cool them slightly, and cut them into bite-sized pieces. Drizzle with caper brine and refrigerate. Prepare the dressing separately by shaking the ingredients in a jar and store it in the fridge as well. When ready to serve, combine the potatoes with the olives, sun-dried tomatoes, capers, red onion, and dill. Pour the dressing over the salad and top with crumbled feta at the last minute to maintain its lovely texture, ensuring your Olive Greek Potato Salad is just as delicious!
Expert Tips for Olive Greek Potato Salad
• Start Cold: Begin your potatoes in cold salted water to ensure they cook evenly and remain firm, avoiding a mushy texture.
• Cool Before Dressing: Allow your cut potatoes to cool for about 15 minutes before adding the dressing; this prevents breakage and helps maintain their shape.
• Reserve Caper Brine: Don’t forget to keep the brine from your capers! Drizzling it on the warm potatoes enhances flavor and elevates your Olive Greek Potato Salad.
• Serve at Room Temperature: For the best flavor, let the salad sit at room temperature for 15-20 minutes before serving, allowing the ingredients to meld beautifully.
• Mix Ahead of Time: Feel free to prepare the salad up to two days in advance, but remember to add the feta cheese just before serving to maintain its delightful texture.
Olive Greek Potato Salad Recipe FAQs
How do I choose the right potatoes for this salad?
Absolutely! For this Olive Greek Potato Salad, it’s best to use petite white or red waxy potatoes. These varieties hold their shape well and provide a creamy texture, perfect for salads. Avoid starchy russets, as they can become mushy during cooking.
How should I store leftovers of Olive Greek Potato Salad?
To keep your Olive Greek Potato Salad fresh, refrigerate leftovers in an airtight container for up to 4 days. You’ll be pleased to know that this salad often tastes even better the next day, as the flavors have more time to meld.
Can I freeze Olive Greek Potato Salad?
While freezing isn’t recommended for optimal taste and texture, you can freeze the salad for up to 1 month. First, omit the feta and fresh herbs, as they don’t freeze well. Thaw the salad in the fridge overnight before serving, and gently mix it to revive its flavor.
What should I do if the potatoes break apart while mixing?
No worries! To prevent your potatoes from breaking apart, make sure to let them cool for about 15 minutes after boiling. Gently fold the potatoes into the salad ingredients instead of stirring vigorously. This way, you’ll maintain their integrity, and every bite of your Olive Greek Potato Salad will be enjoyable!
Is this salad suitable for those with dietary restrictions?
Very! This Olive Greek Potato Salad is vegetarian and can be adjusted to cater to various dietary needs. If you’re concerned about allergies, simply double-check the ingredients used, especially regarding feta cheese or mustard. If you’re sharing with pets, it’s best to avoid feeding them any of the components, particularly olives and capers, as they can be harmful.
Delicious Olive Greek Potato Salad for Ultimate Summer Cravings
Ingredients
Equipment
Method
- Wash the potatoes thoroughly, cover them with cold water and add 1-2 tsp of kosher salt. Bring to boil, then simmer for about 15 minutes until fork-tender. Drain and cool slightly before cutting.
- In a jar, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, kosher salt, and black pepper. Shake vigorously until emulsified.
- Once cooled, cut the potatoes into bite-sized pieces. Drizzle reserved caper brine over the potatoes.
- In a large mixing bowl, fold in the warm potato pieces with olives, sun-dried tomatoes, capers, red onion, and dill.
- Pour the dressing over the potato mixture, and toss gently to coat the ingredients without breaking the potatoes.
- Just before serving, add crumbled feta on top and let the salad sit at room temperature for at least an hour.
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