The aroma of fresh herbs and zesty olives wafting through the kitchen instantly transports me to sun-drenched Mediterranean shores. My Olive Greek Potato Salad is not just a dish; it’s a refreshing side that captures the essence of summer. Combining tender, creamy potatoes with a bright, tangy dressing and the flavorful crunch of olives, this salad is your new go-to for gatherings or family dinners. What I love most is that it’s not only simple and quick to prepare, but it also tastes even better when made ahead, allowing the flavors to meld harmoniously. So, are you ready to elevate your next meal with this delightful Mediterranean-inspired recipe?
Why is Olive Greek Potato Salad so special?
Bright, Tangy Flavor: This salad bursts with the taste of olives and fresh herbs, making every bite a delicious journey through the Mediterranean.
Make-Ahead Perfection: It’s an ideal dish to prepare in advance, allowing the flavors to harmonize beautifully, enhancing your gatherings effortlessly.
Versatile Side Dish: Perfect alongside grilled meats or as a standalone salad, it fits seamlessly into any meal setting.
Quick and Easy Preparation: With simple steps, you can whip this dish up in no time, freeing you to enjoy other festivities.
Crowd-Pleasing Appeal: Its combination of creamy potatoes and zesty ingredients ensures it’s a hit with everyone, whether at a picnic or family dinner.
For more incredible flavors, check out my Broccoli Salad Crunchy or my Sheet Pan Salad for additional side dish inspiration!
Olive Greek Potato Salad Ingredients
For the Salad
• Petite white or red potatoes – provide a creamy base for this Olive Greek Potato Salad, helping the salad hold its shape; avoid russet potatoes for best texture.
• Kosher salt – enhances the flavor of the potatoes and dressing; adjust based on dietary needs.
• Pitted kalamata olives – add a briny, tangy burst to every bite; swap for other similar olives if preferred.
• Sun-dried tomatoes – contribute sweetness and texture; fresh tomatoes can work too with adjustments to other wet ingredients.
• Capers – bring a unique briny flavor to the salad; chopped pickles can substitute if needed.
• Red onion – offers crunch and sharp flavor; sweet onions can be used for a milder taste.
• Fresh dill – elevates the dish with its vibrant taste; fresh parsley can also be a delightful alternative.
• Crumbled feta cheese – imparts creaminess and saltiness; use vegan feta or skip entirely for a dairy-free version.
For the Dressing
• Extra-virgin olive oil – adds richness and a fruity flavor to the dressing; consider other oils but olive oil is best for authenticity.
• Red wine vinegar – provides needed acidity and tang; apple cider vinegar is a possible alternative.
• Garlic – infuses aromatic flavor; garlic powder can substitute for a milder taste.
• Dry mustard – acts as an emulsifier, adding a subtle tang; mustard powder can work as well.
• Dried thyme and dried oregano – give the salad its Mediterranean twist; feel free to use fresh herbs in greater quantities.
• Ground black pepper – adds spice and depth; white pepper may deliver a subtler flavor.
This Olive Greek Potato Salad is not only refreshing but also brings together robust flavors in perfect harmony, making it a must-try dish for your next meal!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Boil Potatoes
Begin by adding petite white or red potatoes to a large pot and filling it with cold water, ensuring the potatoes are fully submerged. Sprinkle in a generous amount of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender, then drain and set aside.
Step 2: Prepare Dressing
While the potatoes are boiling, grab a jar or bowl and combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and dried oregano. Add a pinch of kosher salt and freshly ground black pepper for seasoning. Secure the lid or, if using a bowl, whisk thoroughly until the mixture is well emulsified and creamy, offering a bright tang for your Olive Greek Potato Salad.
Step 3: Cool Potatoes
Once drained, allow the potatoes to cool slightly for about 5 minutes, ensuring they are warm but not hot. Cut each potato into halves or bite-sized pieces, maintaining their structure to prevent mushiness. The warmth will help them absorb the flavors later on, enhancing the overall taste of the Olive Greek Potato Salad.
Step 4: Combine Ingredients
In a large mixing bowl, gently drizzle the caper brine over the warm potatoes, allowing it to soak in. Next, add pitted kalamata olives, chopped sun-dried tomatoes, finely diced red onion, and fresh dill. Pour in the prepared dressing and toss everything together gently, making sure the potatoes are coated without breaking apart.
Step 5: Seasoning
Take a moment to taste your Olive Greek Potato Salad, adjusting the seasoning as needed. Add more kosher salt or freshly cracked black pepper to enhance the flavors according to your preference. This crucial step ensures that every bite is perfectly seasoned and in harmony with the other ingredients.
Step 6: Serve
Before serving, top your Olive Greek Potato Salad with crumbled feta cheese, adding a creamy tang to the dish. Allow the salad to rest for at least one hour at room temperature, or refrigerate it for a couple of hours, letting the flavors meld beautifully together for a delightful end result—perfect for any gathering.
Olive Greek Potato Salad Variations
Feel free to customize this delightful Olive Greek Potato Salad to your taste and dietary preferences!
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Herb Swaps: Use fresh parsley instead of dill for a bright, fresh twist. Parsley brings a lightness that complements the creamy potatoes beautifully.
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Add Protein: Toss in grilled chicken or chickpeas to create a more substantial meal. This not only enhances the flavor but also makes for a satisfying main dish.
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Different Veggies: Consider adding bell peppers or cucumbers for extra crunch and freshness. They create a vibrant contrast to the creamy potatoes and add nutritional benefits too.
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Spice it Up: Incorporate red pepper flakes for a kick of heat. This will give your salad a delightful spicy edge that tantalizes the taste buds.
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Nutty Twist: Add some toasted pine nuts or sliced almonds for an inviting crunch. The nutty flavor pairs well with the Mediterranean ingredients and adds texture.
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Vegan Option: Use vegan feta or omit cheese entirely to make this dish completely plant-based. Your friends will love the flavor just as much!
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Seasoned Olives: Opt for herb-marinated olives to enhance the depth of flavor. These olives will introduce a whole new layer of complexity to each bite.
With all these options, you can make this Olive Greek Potato Salad uniquely yours! Each variation can transform a simple beloved recipe into something new and exciting. And if you’re looking for more vibrant ideas, don’t forget to check out my Crockpot Hamburger Potato for a hearty twist or my Sweet Potato Casserole for a sweet, comforting flavor!
Tips for the Best Olive Greek Potato Salad
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Choose the Right Potatoes: Waxy potatoes like petite white or red maintain their shape well; avoid russets to prevent mushiness.
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Monitor Cooking Time: Boil potatoes until fork-tender but avoid overcooking them; this keeps your Olive Greek Potato Salad from becoming soggy.
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Cool Before Dressing: Let boiled potatoes cool slightly to ensure they absorb flavors without falling apart when mixed with other ingredients.
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Season Mindfully: Taste the salad after combining all ingredients; adjust seasoning based on the saltiness of feta and olives to achieve a balanced flavor.
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Rest for Optimal Flavor: Allow the salad to sit for at least an hour before serving; this improves flavor integration for a delightful experience.
How to Store and Freeze Olive Greek Potato Salad
Fridge: Refrigerate your Olive Greek Potato Salad in an airtight container for up to 4 days, preserving its fresh taste and texture beautifully.
Freezer: It’s best not to freeze this salad, as the texture of the potatoes and feta may change upon thawing, leading to a less enjoyable dish.
Reheating: Serve the salad cold or at room temperature for the best flavor. If desired, gently reheat individual portions in the microwave, keeping the temperature low to avoid mushiness.
Make-Ahead: This salad can be made up to 2 days in advance! Just hold off on adding the feta until just before serving for optimal freshness.
Make Ahead Options
These Olive Greek Potato Salad preparations are ideal for busy weeknights! You can boil and chop the potatoes up to 24 hours in advance, storing them in the refrigerator to keep them fresh. Additionally, you can prepare the dressing and store it separately for up to 3 days to maintain its quality. When ready to serve, simply combine the cooled potatoes with the dressing, olives, sun-dried tomatoes, and other ingredients, tossing gently. Remember to add the crumbled feta just before serving to keep it fresh and creamy. This way, you’ll have a delightful side dish ready to go with minimal effort, perfect for any gathering!
What to Serve with Olive Greek Potato Salad
Imagine a sun-drenched table filled with vibrant dishes that complement the zesty brilliance of this delightful salad.
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Grilled Lemon Chicken: Juicy grilled chicken marinated in lemon complements the tangy flavors of the salad, creating a refreshing summer meal. The bright citrus notes harmonize beautifully with the Mediterranean essence of the salad.
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Herb-Crusted Lamb Chops: Tender lamb chops infused with fresh herbs enhance the salad’s savory elements, delivering an unforgettable dining experience that feels decadent yet comforting.
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Roasted Vegetables: Colorful roasted seasonal vegetables offer a sweet caramelization that balances the salad’s tanginess, adding warmth and heartiness to your meal.
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Pita Bread and Hummus: Light and fluffy pita served with creamy hummus creates a perfect pairing, turning your meal into a delightful Mediterranean feast. The subtle flavors of the hummus enhance the zesty notes of the salad.
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Feta and Olives Platter: A simple platter featuring assorted olives and creamy feta will echo the flavors of your Olive Greek Potato Salad, inviting guests to enjoy a taste of Greece.
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Chilled White Wine: A crisp glass of Sauvignon Blanc or Pinot Grigio refreshes the palate, highlighting the vibrant herbs and olives in your dish while enhancing your overall dining experience.
Let these delectable pairings transform a delightful side into a captivating Mediterranean meal everyone will savor!
Olive Greek Potato Salad Recipe FAQs
What type of potatoes should I use for Olive Greek Potato Salad?
Absolutely! Waxy potatoes like petite white or red are ideal for this Olive Greek Potato Salad, as they hold their shape nicely. Avoid russet potatoes, which can become mushy.
How should I store Olive Greek Potato Salad, and how long does it last?
You can refrigerate your Olive Greek Potato Salad in an airtight container for up to 4 days. The flavors actually enhance as it sits, so it’s even better on the second day!
Can I freeze Olive Greek Potato Salad?
I recommend against freezing this salad. The texture of the potatoes and feta may change upon thawing, making it less enjoyable. Instead, enjoy it fresh for the best flavor!
How do I adjust the seasoning for Olive Greek Potato Salad if it’s too salty?
If your salad tastes too salty, try adding more cooked potatoes to balance the flavors. Simply boil an extra potato, let it cool, and then dice and mix it into the salad. This will absorb some of the saltiness and help restore the flavor balance.
Is Olive Greek Potato Salad safe for my pet?
While the individual ingredients in Olive Greek Potato Salad are generally safe for pets, it’s best to avoid feeding them the salad due to its salt and seasoning content, which may not be suitable for their dietary needs. Always check with your vet for specific concerns regarding ingredients.
How can I make Olive Greek Potato Salad vegan?
To make this delightful salad vegan, simply omit the crumbled feta cheese or substitute it with a vegan feta alternative. This will maintain the creamy texture while keeping it plant-based.
Olive Greek Potato Salad: Zesty Flavor for Any Gathering
Ingredients
Equipment
Method
- Begin by adding petite white or red potatoes to a large pot and filling it with cold water, ensuring the potatoes are fully submerged. Sprinkle in a generous amount of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender, then drain and set aside.
- While the potatoes are boiling, grab a jar or bowl and combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and dried oregano. Add a pinch of kosher salt and freshly ground black pepper for seasoning. Secure the lid or, if using a bowl, whisk thoroughly until the mixture is well emulsified and creamy.
- Once drained, allow the potatoes to cool slightly for about 5 minutes. Cut each potato into halves or bite-sized pieces, maintaining their structure.
- In a large mixing bowl, drizzle the caper brine over the warm potatoes and add pitted kalamata olives, chopped sun-dried tomatoes, finely diced red onion, and fresh dill. Pour in the prepared dressing and toss everything together gently.
- Taste your Olive Greek Potato Salad, adjusting the seasoning as needed with more kosher salt or freshly cracked black pepper.
- Before serving, top your Olive Greek Potato Salad with crumbled feta cheese. Allow the salad to rest for at least one hour at room temperature, or refrigerate it for a couple of hours.
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