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–+ servings
Olive Greek Potato Salad

Bright and Zesty Olive Greek Potato Salad for Perfect Summer Fun

This Olive Greek Potato Salad combines creamy potatoes, briny olives, and tangy feta for a refreshing side dish perfect for summer.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds petite white or red potatoes Can substitute regular potatoes cut into chunks.
  • 1 tablespoon kosher salt Adjust according to taste.
  • 1 cup pitted kalamata olives Or substitute with your favorite olives.
  • 1 medium red onion Thinly sliced, soak in cold water if desired.
  • 1 cup crumbled feta cheese Omit or use plant-based alternative for vegan option.
  • 1/4 cup roughly chopped fresh dill Basil or parsley can be used as substitutes.
  • 1/2 cup oil-packed sun-dried tomatoes Substitute with fresh tomatoes or roasted peppers if needed.
  • 2 tablespoons capers Reserve brine for later use.
For the Dressing
  • 1/4 cup extra-virgin olive oil Use high-quality olive oil for best flavor.
  • 2 tablespoons red wine vinegar White wine vinegar can be used for a gentler flavor.
  • 2 cloves garlic Minced or crushed, adjust based on preference.
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano Fresh herbs can be substituted by reducing quantity.

Equipment

  • Large pot
  • Mixing Bowl
  • Jar or bowl for dressing

Method
 

Step-by-Step Instructions for Olive Greek Potato Salad
  1. Boil potatoes: Place the petite white or red potatoes into a large pot with cold water. Add kosher salt, boil, then simmer for about 15 minutes until tender. Drain and let cool slightly.
  2. Prepare dressing: In a jar or bowl, combine olive oil, vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper. Shake or whisk until emulsified.
  3. Cool and cut potatoes: Once cool, cut potatoes into bite-sized pieces and keep them warm for better flavor absorption.
  4. Flavor potatoes: Drizzle caper brine over warm potatoes and gently toss to coat.
  5. Combine ingredients: In a mixing bowl, combine seasoned potatoes with olives, sun-dried tomatoes, capers, onion, and dill. Pour dressing over and toss gently.
  6. Final touch: Taste for seasoning and adjust if necessary. Before serving, sprinkle feta cheese on top and let the salad rest in the refrigerator for at least an hour.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

This salad is great for meal prep and can be made two days in advance. Serve cold or at room temperature for enhanced flavor.

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