There’s something incredibly refreshing about a well-crafted Greek Potato Salad that evokes memories of sun-soaked summer days and lively gatherings with friends. Picture this: tender waxy potatoes tossed with briny Kalamata olives, creamy feta that crumbles effortlessly, and a medley of vibrant herbs that dance on your palate. Whether you’re looking to elevate your next barbecue or simply want a make-ahead dish that gets better with time, this Olive Greek Potato Salad has you covered.
As I pulled together the ingredients, the anticipation built with each chop and stir. The combination of zesty red wine vinegar and rich olive oil creates a dressing that wraps around the potatoes like a warm embrace, making each bite irresistible. And the best part? This salad thrives in the fridge, allowing flavors to deepen overnight, making it a lifesaver for busy weeknights or potluck invites. Join me as we dive into this timeless Mediterranean classic that’s sure to become a staple on your table!
Why is Olive Greek Potato Salad so loved?
Versatile and Refreshing: This Olive Greek Potato Salad shines as a side dish or main. It pairs beautifully with grilled meats and is equally delightful on its own.
Make-Ahead Marvel: Perfect for busy schedules, it’s best when prepared in advance, allowing the flavors to meld together for an even tastier experience.
Vibrant Ingredients: Featuring colorful, fresh ingredients, this salad is a feast for the eyes and the palate, making it a great addition to any gathering.
Flavor Explosion: The harmonious blend of creamy feta, briny olives, and zesty herbs creates a taste that transports you to the Mediterranean with every bite.
Crowd-Pleaser: It’s a hit at barbecues and family gatherings, appealing to both vegetarians and meat lovers alike. Enjoy a dish that brings everyone together!
Olive Greek Potato Salad Ingredients
For the Salad
• Potatoes – Use tender white or red waxy potatoes for the best texture, keeping them shaped and not mushy.
• Kosher Salt – Essential for boiling the potatoes; it enhances their natural flavor.
• Kalamata Olives – This briny ingredient adds richness; feel free to swap with black olives if needed.
• Sun-Dried Tomatoes – Look for oil-packed for a sweeter, tender bite; avoid dry versions to prevent toughness.
• Red Onion – Adds a nice crunch; green onions or shallots can be substituted for a milder flavor.
• Fresh Dill – Brings bright herb flavor, but parsley or basil can work in a pinch.
• Feta Cheese – The creamy, salty finish the salad craves; opt for a mild cheese if you prefer less tang.
For the Dressing
• Extra-Virgin Olive Oil – The main fat for the dressing; a high-quality oil enhances richness.
• Red Wine Vinegar – Provides necessary acidity; white wine vinegar can be a suitable replacement.
• Garlic – Fresh is best for adding aromatic flavor; minced or crushed garlic works well.
• Dry Mustard – Adds a slight tang and depth to the dressing; you can omit for a simpler flavor.
• Dried Thyme & Oregano – A blend of these herbs enhances the Mediterranean profile beautifully.
Optional Additions
• Capers – A burst of briny flavor; use the brine in the dressing for added zing or skip if unavailable.
• Cherry Tomatoes – For an extra pop of color and freshness, consider adding them for a delightful crunch.
• Grilled Chicken or Shrimp – Turn this Olive Greek Potato Salad into a heartier dish by adding your favorite protein!
How to Make Olive Greek Potato Salad
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Boil Potatoes: Place the waxy potatoes in a large pot, cover them with water, and season with kosher salt. Bring to a boil, then simmer for about 15 minutes, or until fork-tender.
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Prepare Dressing: In a jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper. Shake briskly until emulsified and well-blended.
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Cool and Cut Potatoes: Once tender, drain the potatoes and let them cool slightly. Cut them into bite-sized pieces for easy mixing.
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Drizzle with Caper Brine: While the potatoes are still warm, toss them gently with the reserved caper brine to absorb extra flavor.
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Combine Salad Ingredients: In a large bowl, mix the warm potatoes with Kalamata olives, sun-dried tomatoes, chopped red onion, fresh dill, and the prepared dressing. Toss gently until everything is well incorporated.
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Top with Feta: Just before serving, crumble fresh feta cheese over the salad. Allow it to rest for at least one hour, allowing the flavors to meld beautifully together.
Optional: Add cherry tomatoes for a colorful crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Olive Greek Potato Salad?
Indulge in creating a delightful meal that complements the bright, fresh flavors of your Mediterranean potato salad.
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Grilled Chicken: Juicy and smoky, grilled chicken pairs beautifully with the tangy notes of the salad for a complete dish.
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Tzatziki Sauce: Creamy and refreshing, tzatziki adds a cooling element that balances the bold flavors of the salad, making every bite harmonious.
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Pita Bread: Soft, warm pita serves as a perfect vessel for scooping up salad and tzatziki, adding a delightful texture to your meal.
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Roasted Vegetables: Sweet and savory roasted vegetables create a rich contrast, enhancing the freshness of the potato salad while adding a wholesome touch.
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Wine Spritzer: A light, bubbly spritzer with lemon and mint is refreshing and enhances the Mediterranean vibe, elevating your dining experience.
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Baklava: A sweet ending with flaky layers and honey, baklava provides a wonderful conclusion to the meal, leaving everyone with a satisfied smile.
How to Store and Freeze Olive Greek Potato Salad
Fridge: Store your Olive Greek Potato Salad in an airtight container for up to 4 days. It enhances in flavor after resting, making it a great make-ahead dish.
Freezer: For best results, avoid freezing the salad as the texture of potatoes and feta may change. If you must, freeze without feta and enjoy within 2 months.
Reheating: If using frozen potatoes, thaw in the fridge overnight. Gently reheat on low heat or room temperature before serving, but avoid microwaving for best texture.
Assembly Tip: Hold off on adding feta until just before serving to keep it fresh and crumbly!
Make Ahead Options
These Olive Greek Potato Salad is perfect for meal prep aficionados! You can prepare the salad components up to 24 hours in advance to save time on busy days. Begin by boiling and cooling the waxy potatoes; store them in an airtight container in the refrigerator. You can also whisk together the dressing and refrigerate it separately overnight to allow the flavors to meld. To maintain quality, keep the diced potatoes and dressing separate until just before serving, preventing any unwanted sogginess. When ready to enjoy, simply combine the ingredients and add crumbled feta cheese on top for that delightful finish. This simple step ensures you’ll savor the fresh taste of your Olive Greek Potato Salad!
Expert Tips
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Choose the Right Potatoes: Use waxy potatoes to prevent mushiness; starchy types will break apart, ruining the Olive Greek Potato Salad’s texture.
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Don’t Rush the Cooling: Let boiled potatoes cool slightly before mixing them with the dressing. This helps maintain their firmness and flavor.
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Adjust to Taste: Remember to taste and adjust seasoning last; feta and olives have varying saltiness, and you might need less salt than expected.
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Make Ahead Magic: Prepare your Olive Greek Potato Salad a day in advance. This allows the flavors to deepen and truly shine.
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Use Fresh Herbs: Fresh herbs amplify taste. Whenever possible, substitute dried thyme and oregano with their fresh counterparts for a pop of flavor.
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Experiment with Additions: Feel free to add cherry tomatoes or grilled chicken for variation. These enhancements elevate your Olive Greek Potato Salad to a heartier main dish!
Olive Greek Potato Salad Variations
Discover the endless possibilities to make this salad uniquely yours!
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Herb Swaps: Substitute fresh dill with parsley or mint for a different herbal note. Each option brings its own charm, refreshing the salad beautifully.
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Crunch Boost: Add diced cucumbers or bell peppers for extra crunch and freshness, enhancing the overall texture and flavor of your dish.
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Spicy Kick: Mix in diced jalapeños or a pinch of red pepper flakes for a delightful heat that can elevate the salad and wake up your taste buds.
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Protein Power: Incorporate grilled chicken, shrimp, or chickpeas to transform the salad into a heartier meal. This addition not only adds flavor but also increases its nutritional value.
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Cheese Alteration: Swap feta with creamy goat cheese for a tangy twist or try a mild mozzarella for a softer finish that melds beautifully with the potatoes.
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Flavor Infusion: Infuse the dressing with lemon zest or a splash of fresh lemon juice for an extra layer of brightness. The citrus complements the other flavors wonderfully.
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Nutty Texture: Toss in toasted pine nuts or slivered almonds for a delightful crunch and a nutty flavor that enhances your potato salad even more.
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Vegan Version: Replace feta with a plant-based alternative and use maple syrup instead of honey in the dressing for a vegan-friendly adaptation, keeping all the delicious flavors intact.
Olive Greek Potato Salad Recipe FAQs
What type of potatoes should I use for Olive Greek Potato Salad?
I recommend using tender, waxy potatoes like petite white or red varieties. These hold their shape well and won’t turn mushy, making them perfect for this salad. Avoid starchy potatoes, as they tend to break apart when boiled.
How long can I store Olive Greek Potato Salad in the fridge?
You can store your Olive Greek Potato Salad in an airtight container for up to 4 days. The flavors continue to meld beautifully, making it an ideal make-ahead dish for busy weeknights or gatherings.
Can I freeze Olive Greek Potato Salad?
It’s best not to freeze the entire salad, as the texture of the potatoes and feta may change. If you must freeze it, do so without the feta, and enjoy within 2 months for optimal flavor and texture. Thaw in the fridge before serving.
What should I do if my Olive Greek Potato Salad is too salty?
If the salad turns out saltier than desired, it’s a great idea to add more cooked potatoes, which will absorb some of that saltiness. Alternatively, a small pinch of sugar can help balance the flavors if you’re in a pinch.
Are there any dietary considerations for Olive Greek Potato Salad?
Absolutely! This salad is vegetarian-friendly and can be made gluten-free easily. However, if you’re serving to someone with dairy allergies, simply omit the feta cheese or use a dairy-free alternative. Always check for allergens when using ingredients like olives and capers.
Zesty Olive Greek Potato Salad Perfect for Summer Gatherings
Ingredients
Equipment
Method
- Boil Potatoes: Place the waxy potatoes in a large pot, cover them with water, and season with kosher salt. Bring to a boil, then simmer for about 15 minutes, or until fork-tender.
- Prepare Dressing: In a jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper. Shake briskly until emulsified and well-blended.
- Cool and Cut Potatoes: Once tender, drain the potatoes and let them cool slightly. Cut them into bite-sized pieces for easy mixing.
- Drizzle with Caper Brine: While the potatoes are still warm, toss them gently with the reserved caper brine to absorb extra flavor.
- Combine Salad Ingredients: In a large bowl, mix the warm potatoes with Kalamata olives, sun-dried tomatoes, chopped red onion, fresh dill, and the prepared dressing. Toss gently until everything is well incorporated.
- Top with Feta: Just before serving, crumble fresh feta cheese over the salad. Allow it to rest for at least one hour, allowing the flavors to meld beautifully together.