Go Back
–+ servings
Olive Greek Potato Salad

Delicious Olive Greek Potato Salad Perfect for Summer Gatherings

Enjoy this flavorful Olive Greek Potato Salad, featuring vibrant ingredients and perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 lb Petite White or Red Potatoes Choose waxy varieties that hold their shape.
  • 1-2 tsp Kosher Salt For boiling potatoes.
  • 1 cup Pitted Kalamata Olives Rich, briny flavor; consider green olives for a twist.
  • 1 cup Thinly Sliced Red Onion Crunchy texture and sharp flavor; substitute with green onions if preferred.
  • 4 oz Capers Adds a briny kick; reserve some brine for dressing.
  • 7 oz Oil-Packed Sun-Dried Tomatoes Sweet and tangy; chop before adding.
  • 1/2 cup Rough Chopped Fresh Dill Brightens the salad with fresh flavor.
  • 1/2 cup Crumbled Feta Cheese Add last to maintain texture.
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil Essential for the dressing's base.
  • 1/2 cup Red Wine Vinegar Supplies acidity to balance flavors.
  • 2 cloves Garlic Minced or crushed; infuses aromatic depth.
  • 2 tsp Dry Mustard Adds tang and aids emulsion.
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 1 tsp Kosher Salt Essential for taste.
  • 1 tsp Ground Black Pepper To taste.

Equipment

  • Large Pot
  • Mixing bowl
  • Jar
  • Colander
  • Spoon

Method
 

Step-by-Step Instructions
  1. 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.
  2. Prepare the dressing by combining oil, vinegar, garlic, mustard, thyme, oregano, salt, and pepper in a jar. Seal tightly and shake until emulsified.
  3. Cool the cooked potatoes for about 10-15 minutes, then slice into halves or bite-sized pieces.
  4. Drizzle reserved caper brine over warm potatoes and toss gently.
  5. Combine remaining salad ingredients with the potatoes and fold gently to intermingle.
  6. Pour dressing over the salad, toss gently, and adjust seasoning.
  7. Top with crumbled feta just before serving and refrigerate for at least an hour.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Select waxy potatoes for best texture. Cool potatoes before dressing. Taste before serving and adjust seasoning. Chill for flavors to meld.

Tried this recipe?

Let us know how it was!