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Olive Greek Potato Salad

Delicious Olive Greek Potato Salad for Ultimate Summer Cravings

This Olive Greek Potato Salad is a vibrant and nourishing dish perfect for summer gatherings, featuring tender potatoes, feta, olives, and fresh herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

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.
  • 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 Must be added just before serving to maintain its texture.

Equipment

  • Medium Pot
  • Jar for Dressing
  • large mixing bowl

Method
 

Prepare the Potatoes
  1. 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.
Make the Dressing
  1. In a jar, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, kosher salt, and black pepper. Shake vigorously until emulsified.
Cut the Potatoes
  1. Once cooled, cut the potatoes into bite-sized pieces. Drizzle reserved caper brine over the potatoes.
Combine the Ingredients
  1. In a large mixing bowl, fold in the warm potato pieces with olives, sun-dried tomatoes, capers, red onion, and dill.
Add the Dressing
  1. Pour the dressing over the potato mixture, and toss gently to coat the ingredients without breaking the potatoes.
Top with Feta and Rest
  1. Just before serving, add crumbled feta on top and let the salad sit at room temperature for at least an hour.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This Olive Greek Potato Salad can be prepared up to two days in advance, but add feta just before serving.

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