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Olive Greek Potato Salad

Olive Greek Potato Salad: Fresh Flavor for Any Occasion

Olive Greek Potato Salad is a vibrant, hearty dish featuring Kalamata olives and feta, perfect for summer barbecues.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Petite White or Red Potatoes Waxy potatoes provide structure and creaminess.
  • 1 tablespoon Kosher Salt For boiling water.
  • 1 cup Pitted Kalamata Olives Adds a briny flavor.
  • 1 small Red Onion Thinly sliced for best texture.
  • 1/2 cup Sun-Dried Tomatoes Brings sweetness and chew.
  • 2 tablespoons Capers Reserve brine for dressing.
  • 1/4 cup Fresh Dill Adds freshness.
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil Base vinaigrette.
  • 1/4 cup Red Wine Vinegar Provides acidity.
  • 2 cloves Garlic Minced for flavor.
  • 1 teaspoon Dry Mustard Helps emulsify dressing.
  • 1 teaspoon Dried Thyme Enhances flavor.
  • 1 teaspoon Dried Oregano Enhances flavor.
For the Topping
  • 1 cup Feta Cheese Add just before serving.

Equipment

  • Large Pot
  • Colander
  • Mixing bowl
  • jar with lid

Method
 

Step-by-Step Instructions
  1. Boil Potatoes: Place the petite white or red potatoes in a large pot, covered with cold water. Add kosher salt and bring to a boil. Cook for about 15 minutes until fork-tender. Drain and cool slightly.
  2. Prepare Dressing: In a jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and oregano. Season with salt and pepper. Shake vigorously for 30 seconds until emulsified.
  3. Cool and Cut Potatoes: Chop cooled potatoes into bite-sized pieces and drizzle with reserved caper brine. Toss gently to coat.
  4. Assemble Salad: Add kalamata olives, sun-dried tomatoes, capers, red onion, and dill. Pour dressing over and toss gently to distribute.
  5. Add Feta: Sprinkle crumbled feta over the salad just before serving.
  6. Rest Before Serving: Let the salad rest in the refrigerator for at least one hour before serving to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Best served chilled after resting. Customize with additional veggies as desired.

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