Amid the hum of summer barbecues, I often find myself reminiscing about those carefree moments in Greece, where flavors dance in the sun-kissed air. This Tangy Greek Potato Salad with Feta and Olives captures that vibrant spirit, turning simple ingredients into a celebration on your plate. Made with tender, waxy potatoes, zesty olive oil dressing, and the briny richness of olives, this dish is not just a refreshing addition to any meal but also a perfect make-ahead option for busy days. Packed with fresh herbs and a burst of lemon, this Mediterranean-inspired salad is bound to become a go-to comfort food ideal for gatherings. Ready to discover how to bring a taste of the coast to your kitchen? Let’s dive into this delightful, easy recipe!
Why is this Greek Potato Salad special?
Vibrant Flavors: This salad bursts with zesty notes from the herbs and tangy dressing, making it a true crowd-pleaser.
Quick Prep Time: With just 15 minutes of active cooking, you can whip this up in no time, perfect for busy weeknights or impromptu gatherings.
Make-Ahead Delight: Its flavors only get better after sitting, so it’s a fantastic option for meal prep or parties.
Versatility: Tailor it to your taste by substituting ingredients like olives or adding protein-rich chickpeas to cater to your preferences. Perfect alongside grilled meats, this Greek Potato Salad will brighten any BBQ! Check out my Cobb Salad Bliss for another delicious option.
Comfort Food: It balances creamy and firm textures, ensuring every bite delivers a refreshing, satisfying experience, leaving everyone craving more!
Olive Greek Potato Salad Ingredients
For the Potato Base
• Petite White or Red Potatoes – These waxy potatoes hold their shape well after boiling, adding the perfect foundation to your salad.
• Kosher Salt (for boiling) – This essential seasoning enhances the potato flavors while cooking; don’t skip it!
For the Dressing
• Extra-Virgin Olive Oil – A high-quality olive oil is a must, as it imparts richness and depth to the dressing.
• Red Wine Vinegar – Essential for balancing the dressing’s richness; substitute with white wine vinegar for a different twist.
• Garlic (minced or crushed) – Fresh garlic infuses the dressing with aromatic heat, boosting overall flavor intensity.
• Dry Mustard – Adds a subtle tang; if you don’t have it, feel free to omit it without compromising the dish.
• Dried Thyme & Oregano – These herbs provide robust flavor; fresh varieties can elevate the taste even more if available.
For the Salad Mix
• Kalamata Olives (pitted) – Their rich, briny flavor enhances the salad; green olives work as a suitable substitute.
• Sun-Dried Tomatoes – They add a sweet-tart note; choose oil-packed for extra moisture in your salad.
• Capers – A touch of brininess adds depth; if you’re not a fan, omit them without worry.
• Red Onion (thinly sliced) – Delivers a delightful crunch and bite; swap for green onions if you prefer a milder taste.
• Fresh Dill (roughly chopped) – This herb brightens the salad; feel free to replace it with parsley based on your preference.
• Feta Cheese (crumbled) – This adds a creamy and salty note, but you can opt for goat cheese if you’re looking for a different flavor experience.
Craft this Olive Greek Potato Salad with confidence, and you’ll have a colorful, tasty dish ready for any occasion!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Prepare Potatoes
Begin with 2 lbs of petite white or red potatoes, placing them in a large pot. Cover the potatoes with cold water, adding 1-2 teaspoons of kosher salt to enhance flavor. Bring the water to a gentle boil over medium-high heat, allowing the potatoes to cook for about 15 minutes or until fork-tender yet firm. Drain the potatoes and set them aside to cool slightly, ensuring they maintain their shape.
Step 2: Make Dressing
While the potatoes are cooling, prepare the dressing for your Olive Greek Potato Salad. In a clean jar, combine 1/3 cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, 2 cloves of minced garlic, 1 teaspoon of dry mustard, and 1 teaspoon each of dried thyme and oregano. Season with salt and pepper to taste, then secure the lid and shake vigorously until the dressing is well emulsified and creamy.
Step 3: Cool Potatoes
Once the potatoes have cooled for about 10 minutes, carefully cut them into halves or bite-sized pieces, allowing them to absorb the flavors. Drizzle the reserved caper brine over the potatoes to infuse them with a tangy essence. This subtle addition makes all the difference and prepares the potatoes beautifully for mixing with the other salad ingredients.
Step 4: Combine Salad Ingredients
In a large mixing bowl, add the cooled potatoes, along with 3/4 cup of pitted Kalamata olives, 1/2 cup of chopped sun-dried tomatoes, 1 tablespoon of capers, and 1/4 cup of thinly sliced red onion. Next, toss in 1/4 cup of roughly chopped fresh dill. Pour the prepared dressing over this vibrant mix and gently toss until everything is evenly coated, ensuring each ingredient is well-distributed.
Step 5: Finish & Chill
Adjust the seasoning of your Olive Greek Potato Salad, if necessary, and sprinkle 1 cup of crumbled feta cheese on top. Allow the salad to rest for at least 1 hour in the refrigerator for the flavors to meld and develop. This resting period enhances the overall taste, making each bite blissfully refreshing. For best results, prepare your salad a day in advance!
What to Serve with Tangy Greek Potato Salad with Feta and Olives
The perfect meal is just a few delightful pairings away, enhancing every bite of your vibrant Greek potato salad.
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Grilled Lemon Chicken: This juicy chicken complements the salad’s freshness with zesty citrus notes, creating a delicious harmony.
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Mediterranean Quinoa Bowl: Nutty quinoa combined with fresh vegetables mirrors the salad’s flavors, adding texture and wholesome grains.
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Roasted Vegetables: The earthy sweetness of roasted carrots, bell peppers, and zucchini offers a satisfying contrast to the bright salad.
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Crispy Pita Chips: These crunchy delights are fantastic for scooping up salad while providing a satisfying crunch that contrasts the creamy feta.
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Herbed Tzatziki Dip: This cool and creamy dip pairs wonderfully with the Greek theme, adding a refreshing element that enhances every bite.
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Sparkling Water with Lemon: This light and refreshing drink revitalizes your palate, perfectly complementing the tang of the salad.
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Grilled Lamb Kebabs: The bold flavors of marinated lamb make for a scrumptious pairing, providing a hearty contrast to the salad’s bright ingredients.
Each of these options dances around the tangy Greek potato salad, ensuring a culinary experience filled with flavor and joy!
Expert Tips for Olive Greek Potato Salad
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Choose the Right Potatoes: Opt for petite white or red waxy potatoes as they maintain their shape well during cooking. Avoid russets, which can become mushy.
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Cooking Time Matters: Don’t overcook the potatoes; they should be fork-tender but still firm. This prevents them from falling apart in the Olive Greek Potato Salad.
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Cool Before Dressing: Allow the potatoes to cool for at least 10 minutes before adding the dressing. This helps them absorb flavors without becoming soggy.
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Rev Up the Flavors: Reserve some caper brine to enhance the dressing’s tanginess. This simple trick adds a delicious layer to your Olive Greek Potato Salad.
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Make-Ahead Magic: Prepare the salad a day in advance. The flavors meld beautifully overnight, making it a standout option for parties or meal prep.
Olive Greek Potato Salad Variations
Feel free to add your personal touch to this delightful salad with these easy variations!
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Dairy-Free: Replace feta with avocado cubes for a creamy texture without the dairy. This adds a buttery richness while maintaining flavor.
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Spicy Kick: Toss in some diced jalapeños or a sprinkle of red pepper flakes for an exciting heat element. The spicy contrast complements the creamy dressing beautifully.
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Protein Boost: Incorporate canned chickpeas or grilled chicken for a heartier salad. It transforms this side dish into a satisfying main course, perfect for meal prep.
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Herb Swap: Try using fresh basil or mint instead of dill for a different flavor profile. These herbs provide a refreshing twist, making the salad feel even more vibrant.
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Nutty Addition: Add toasted pine nuts or walnuts for a delightful crunch. These nuts not only add texture but also deepen the flavor, elevating the overall experience.
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Vegetable Medley: Throw in diced bell peppers or cherry tomatoes for added color and crunch. This not only brightens the dish visually but also adds a layer of flavor that’s hard to resist.
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Zesty Tweaks: Enhance the dressing with a splash of lemon juice or a dash of mustard for extra tang. The zing will brighten all the flavors and make each bite exhilarating.
For additional tasty ideas, consider pairing this Olive Greek Potato Salad with my Spring Roll Salad for a refreshing side dish, or try it alongside my Warm Green Bean Salad with Potatoes for a heartwarming meal!
Make Ahead Options
These Olive Greek Potato Salad portions are perfect for busy weeknights or gatherings! You can prepare all the salad ingredients, including the cooked potatoes, olives, and dressing, up to 24 hours in advance. Simply cook and cool the potatoes, then mix them with the olives, sun-dried tomatoes, capers, and onions in a large bowl. Keep the dressing separate and store in an airtight container in the fridge. When you’re ready to serve, drizzle the dressing over the salad, toss gently to combine, and top with crumbled feta. This way, you enjoy a refreshing, flavorful Olive Greek Potato Salad that’s just as delicious as if you made it fresh that day!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Store your Olive Greek Potato Salad in an airtight container in the fridge for up to 4 days. This ensures the freshness of the ingredients while allowing the flavors to meld beautifully.
Room Temperature: If serving outdoors or at a BBQ, keep the salad at room temperature for no more than 2 hours to maintain food safety.
Make-Ahead: For optimal flavor, prepare the salad 1-2 days in advance. This not only enhances the taste but also allows for easier planning for gatherings.
Reheating: If chilled, let the salad sit at room temperature for 15-20 minutes before serving to enhance its flavors, but avoid reheating as it’s best enjoyed cold.
Olive Greek Potato Salad Recipe FAQs
How do I choose the right potatoes for this salad?
Absolutely! For the best Olive Greek Potato Salad, opt for petite white or red waxy potatoes. They hold their shape well during cooking, providing a firm texture. Avoid russet potatoes, as they can become mushy and may break apart in the salad. Freshness really enhances the dish!
How long can I store the Olive Greek Potato Salad in the fridge?
You can store your Olive Greek Potato Salad in an airtight container in the fridge for up to 4 days. This allows the flavors to meld together beautifully while keeping the ingredients fresh. Just make sure to keep it covered to avoid any dryness or contamination!
Can I freeze Olive Greek Potato Salad?
I don’t recommend freezing Olive Greek Potato Salad as the texture may change once thawed. However, if you must, I suggest omitting the feta and dressing before freezing. To freeze, package the potato salad in an airtight container, ensuring as much air as possible is out. It can be kept in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and then mix in the dressing and feta afterward.
What if my potatoes are overcooked?
If your potatoes turn out mushy, don’t fret! You can salvage your Olive Greek Potato Salad by crumbling the potatoes gently and mixing them with the other salad ingredients. This will help incorporate their texture with the dressing, creating a rustic-style salad. Just remember for the next batch—cook until fork-tender but still firm!
Are there any ingredients that could cause allergies in this recipe?
Yes, some of the ingredients in the Olive Greek Potato Salad can cause allergies, particularly the feta cheese and olives. If you’re serving guests with dietary restrictions, be sure to ask about allergies beforehand. You can omit the olives or swap feta for a dairy-free cheese alternative to accommodate different diets.
Can I make substitutions in this salad?
Very! The Olive Greek Potato Salad is versatile and easily customizable. Feel free to swap Kalamata olives with green olives, or you can add diced bell peppers for extra crunch. If you’re looking to boost protein, incorporating chickpeas instead of some potatoes is a delightful idea that won’t compromise the flavor!
Olive Greek Potato Salad That Will Brighten Your BBQs
Ingredients
Equipment
Method
- Begin with 2 lbs of petite white or red potatoes, placing them in a large pot. Cover with cold water, adding kosher salt. Bring to boil and cook for about 15 minutes until fork-tender. Drain and cool slightly.
- For the dressing, combine olive oil, red wine vinegar, minced garlic, dry mustard, thyme, and oregano in a jar. Season with salt and pepper. Shake until emulsified.
- Cut cooled potatoes into halves or bite-sized pieces. Drizzle caper brine over them.
- In a bowl, combine potatoes, Kalamata olives, sun-dried tomatoes, capers, and red onion. Add dill and dressing, toss gently to combine.
- Adjust seasoning if needed, sprinkle feta on top, and refrigerate for at least 1 hour before serving.
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