As I prepped for a summer gathering last year, the vibrant colors of Mediterranean dishes danced in my mind, particularly my favorite Olive Greek Potato Salad. This delightful dish combines waxy potatoes with a zingy dressing, creating a symphony of flavors that transport you straight to sun-drenched shores. Packed with the bite of Kalamata olives and the creaminess of feta, this salad is not just a showstopper; it’s also a make-ahead dream for busy home chefs. Its refreshing taste and hearty texture will charm friends and family alike, making it a staple at any barbecue or picnic. Ready to dive into a recipe that makes both meal prep and gathering a breeze? Let’s create something delicious together!
Why Choose Olive Greek Potato Salad?
Simplicity at its finest: With just a handful of accessible ingredients, anyone can whip up this dish effortlessly.
Vibrant flavors harmonize beautifully: The zing of olives and tangy dressing elevates your summer dining experience.
Make-ahead magic: Prep this salad a day in advance to save time, and let the flavors deepen overnight!
Crowd-pleaser: Ideal for barbecues or picnics, it’s a dish that appeals to everyone at the table.
Versatile and adaptable: Feel free to swap out olives or incorporate seasonal veggies like bell peppers for a personalized twist!
Perfect alongside grilled dishes, this Olive Greek Potato Salad pairs wonderfully with options like Cheese Onion Potato or Greek Lemon Potatoes. Enjoy your culinary journey!
Olive Greek Potato Salad Ingredients
For the Salad
• 2 lb Petite White or Red Potatoes – Choose waxy varieties that hold their shape; ideal for a creamy Olive Greek Potato Salad.
• 1-2 tsp Kosher Salt (for boiling) – Enhances the flavor of the potatoes during cooking.
• 1 cup Pitted Kalamata Olives – Adds a rich, briny flavor; consider green olives for a different twist.
• 1 cup Thinly Sliced Red Onion – Provides a crunchy texture and sharp flavor; substitute with green onions for a milder taste.
• 4 oz Capers – Adds a delightful briny kick; reserve some brine for the dressing.
• 7 oz Oil-Packed Sun-Dried Tomatoes – Sweet and tangy; chop before adding to the salad.
• 1/2 cup Rough Chopped Fresh Dill – Brightens the salad with its fresh flavor.
• 1/2 cup Crumbled Feta Cheese – Creamy topping that enhances the taste; add last to maintain texture.
For the Dressing
• 1/2 cup Extra-Virgin Olive Oil – Provides richness and moisture; essential for the dressing’s base.
• 1/2 cup Red Wine Vinegar – Supplies acidity to balance the bold flavors.
• 2 cloves Garlic, minced or crushed – Infuses aromatic depth into the dressing.
• 2 tsp Dry Mustard – Adds a mild tang and helps emulsion in the dressing.
• 2 tsp Dried Thyme & 2 tsp Dried Oregano – Infuse the salad with Mediterranean herbal notes.
• 1 tsp Kosher Salt & 1 tsp Ground Black Pepper – Essential for taste; adjust to personal preference.
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Cook Potatoes
Start by placing the 2 pounds of petite white or red potatoes in a large pot filled with cold, salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15 minutes or until they are fork-tender but still firm, which ensures they hold their shape in your Olive Greek Potato Salad.
Step 2: Prepare Dressing
While the potatoes are cooking, combine the dressing ingredients in a jar: ½ cup of extra-virgin olive oil, ½ cup of red wine vinegar, 2 minced cloves of garlic, 2 teaspoons of dry mustard, 2 teaspoons of dried thyme, 2 teaspoons of dried oregano, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Seal the jar tightly and shake vigorously until the mixture emulsifies, creating a beautiful dressing for your Olive Greek Potato Salad.
Step 3: Cool Potatoes
Once the potatoes are cooked, drain them in a colander and allow them to cool slightly for about 10-15 minutes. This step helps them retain their texture. After they’ve cooled enough to handle, slice the potatoes into halves or bite-sized pieces, making them ready to absorb all the delicious flavors of the salad.
Step 4: Toss with Caper Brine
Transfer the warm, sliced potatoes to a large mixing bowl and drizzle them with the reserved brine from 4 ounces of capers. Gently toss the potatoes to ensure they are evenly coated with the brine, which adds a delightful tang that complements the Olive Greek Potato Salad perfectly.
Step 5: Combine Ingredients
Next, add the remaining ingredients to the bowl with the potatoes: 1 cup of pitted Kalamata olives, 1 cup of thinly sliced red onion, 7 ounces of oil-packed sun-dried tomatoes (drained and chopped), and ½ cup rough chopped fresh dill. Gently fold everything together, allowing the vibrant elements to intermingle harmoniously in your Olive Greek Potato Salad.
Step 6: Dress Salad
Pour the dressing you prepared earlier over the salad mixture. Using a large spoon, gently toss the salad until everything is well-coated, ensuring even distribution of flavors. Taste and adjust the seasoning if necessary, as ingredients like olives and feta can vary in saltiness and you want the perfect balance.
Step 7: Serve with Feta
Finally, top your Olive Greek Potato Salad with ½ cup of crumbled feta cheese just before serving to preserve its creamy texture. Allow the salad to sit for at least an hour in the refrigerator, which lets the flavors meld beautifully. Serve chilled or at room temperature for a refreshing summer dish that’s sure to impress!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Store the Olive Greek Potato Salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight—perfect for make-ahead meals!
Freezer: For best results, avoid freezing; the potatoes can become mushy upon thawing. If you must freeze, do so without the feta, and consume within 1 month.
Reheating: If serving leftovers, allow the salad to come to room temperature before enjoying. This helps revive its delightful flavors.
Serving Tip: Remember to add crumbled feta just before serving to maintain its creamy texture and prevent it from melting into the salad.
What to Serve with Mediterranean Greek Potato Salad with Feta and Olives?
Experience the perfect summer feast as you complement this vibrant salad with delightful additions that elevate your meal.
- Grilled Chicken Skewers: Tender, smoky chicken pairs beautifully with the potato salad’s fresh flavors, creating a complete meal that everyone loves.
- Lemon Herb Grilled Fish: The citrus notes harmonize with the tangy salad, enhancing the Mediterranean theme while keeping the meal light.
- Roasted Vegetable Medley: A colorful assortment of seasonal veggies adds texture and nutrition, balancing the creamy richness of the salad.
- Tzatziki Dip and Pita Chips: This refreshing dip provides a cool contrast to the hearty salad and invites everyone to gather around the table.
- Greek Feta Flatbreads: Lightly toasted flatbreads topped with feta create a perfect canvas for holding the salad, enhancing every delightful bite.
- Sangria or Iced Tea: A chilled beverage with fruity undertones complements the dish’s zest, making your summer gathering refreshing and enjoyable.
- Watermelon Feta Salad: This light and sweet salad offers a cooling contrast and adds a splash of color to your table, delighting any palate.
- Baklava for Dessert: Finish your meal with this sweet, nutty pastry, tying together the Mediterranean theme in a delightful finale.
Embrace the flavors and textures of the Mediterranean with these delightful side dishes and drinks that will make your summer gatherings truly unforgettable!
Olive Greek Potato Salad Variations
Feel free to get creative with your olive Greek potato salad to suit your tastes and pantry!
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Olive Swap: Change Kalamata olives for green olives or caperberries to brighten the flavor profile.
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Veggie Boost: Add diced cherry tomatoes or crunchy bell peppers for extra color and texture.
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Herb Twist: Substitute dill with fresh basil or parsley for a different aromatic experience; each herb adds its unique flair.
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Creamy Addition: Incorporate a dollop of Greek yogurt into the dressing for added creaminess and tanginess.
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Heat it Up: Toss in some diced jalapeños or red pepper flakes for a spicy kick, perfect for those who love a little heat.
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Cheese Choice: Experiment with other cheeses like crumbled goat cheese or even a sharp cheddar to change up the flavor.
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Nutty Crunch: Sprinkle toasted pine nuts or walnuts over the salad just before serving for a delightful crunch.
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Zesty Upgrade: Enhance the dressing with a squeeze of fresh lemon juice or a dash of lemon zest for a vibrant finish.
These variations ensure your olive Greek potato salad remains a fun and delicious dish! Pair it with a zesty Arugula Salad Zesty or savory Potato Green Chili to complete a Mediterranean meal. Enjoy experimenting!
Tips for the Best Olive Greek Potato Salad
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Choose Potatoes Wisely: Select waxy varieties like petite white or red potatoes for the best texture; avoid starchy types that can turn mushy in the Olive Greek Potato Salad.
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Cool Before Dressing: Allow the potatoes to cool slightly before adding the dressing; this prevents them from becoming too soft and helps maintain their shape.
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Enhance with Caper Brine: Drizzle reserved caper brine over warm potatoes to add an extra layer of flavor before you toss the salad together.
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Taste Before Serving: Adjust the seasoning at the end; ingredients like feta and olives can vary in saltiness, so make sure it’s balanced in your Olive Greek Potato Salad.
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Chill for Flavor: Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld beautifully, turning it into a delicious summer dish.
Make Ahead Options
These Olive Greek Potato Salad is a fantastic option for meal prep enthusiasts! You can prepare the salad up to 3 days in advance, making it a time-saving ally for busy weeknights. Chop and combine all the salad ingredients—potatoes, olives, onions, sun-dried tomatoes, capers, and dill—then store the mixture in an airtight container in the fridge. For the dressing, mix the olive oil, vinegar, garlic, mustard, and herbs, and keep it refrigerated separately for up to 5 days. To keep the feta fresh, add it just before serving. When ready, simply toss everything together, and you’ll have a delicious, refreshing Olive Greek Potato Salad that tastes even better after resting overnight!
Olive Greek Potato Salad Recipe FAQs
How do I select the best potatoes for this salad?
Absolutely! When choosing potatoes for your Olive Greek Potato Salad, opt for waxy varieties like petite white or red potatoes. These types hold their shape well when cooked, creating a perfect texture for your salad. Avoid starchy potatoes like russets, as they can become mushy when boiled.
What’s the best way to store leftover Olive Greek Potato Salad?
Very good question! Store your Olive Greek Potato Salad in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight, making it even tastier the next day! Just remember to add the crumbled feta cheese right before serving for the best texture.
Can I freeze Olive Greek Potato Salad?
I recommend avoiding freezing this salad, as the potatoes may turn mushy once thawed. However, if you absolutely need to freeze it, do so without the feta cheese. Place it in a freezer-safe container and consume within 1 month for optimal flavor and texture.
What should I do if my potatoes become mushy?
Oh no! If your potatoes end up mushy, you might consider transforming the dish. Instead of a salad, try using them in a mashed potato-style dish. Just mix in some olive oil, garlic, and herbs to keep it Mediterranean. For the future, ensure you start with cold salted water and monitor cooking time closely; about 15 minutes is typically perfect for fork-tender yet firm potatoes.
Are there any dietary considerations for this recipe?
Good point! This Olive Greek Potato Salad is vegetarian-friendly; however, those with dairy allergies should watch out for the feta cheese. Additionally, if you’re cooking for loved ones with nut allergies, rest assured that this recipe is nut-free as well. Always double-check all labels on ingredients for potential allergens!
How long should I let the salad sit before serving it?
For the best flavor, let your Olive Greek Potato Salad rest in the refrigerator for at least an hour before serving. This allows all the ingredients—especially the dressing and herbs—to meld beautifully, enhancing the overall flavor profile of the dish. Enjoy every delicious bite!
Delicious Olive Greek Potato Salad Perfect for Summer Gatherings
Ingredients
Equipment
Method
- Cook the potatoes in a large pot of cold, salted water. Bring to a boil, then simmer for about 15 minutes until fork-tender but firm.
- Prepare the dressing by combining oil, vinegar, garlic, mustard, thyme, oregano, salt, and pepper in a jar. Seal tightly and shake until emulsified.
- Cool the cooked potatoes for about 10-15 minutes, then slice into halves or bite-sized pieces.
- Drizzle reserved caper brine over warm potatoes and toss gently.
- Combine remaining salad ingredients with the potatoes and fold gently to intermingle.
- Pour dressing over the salad, toss gently, and adjust seasoning.
- Top with crumbled feta just before serving and refrigerate for at least an hour.
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