Olive Greek Potato Salad
Discover how to make Olive Greek Potato Salad. A delicious recipe with detailed instructions.
25
Prep Time
20
Cook Time
75
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Olive Greek Potato Salad. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Place the halved potatoes in a large pot and cover with cold water by about 1 inch. Add 1-2 teaspoons of kosher salt to the water.
Step 2
2. Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.
Step 3
3. While the potatoes cook, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a small bowl until well combined.
Step 4
4. Drain the potatoes in a colander and let them cool for about 10 minutes until they're warm but not hot to the touch.
Step 5
5. Transfer the warm potatoes to a large mixing bowl and pour about half of the dressing over them. Gently toss to coat, allowing the potatoes to absorb the dressing while they're still warm.
Step 6
6. Add the kalamata olives, chopped sun-dried tomatoes, capers with 2 tablespoons of their brine, and sliced red onion to the bowl.
Step 7
7. Pour the remaining dressing over the salad and gently fold everything together until well combined.
Step 8
8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 9
9. Just before serving, fold in the fresh dill and crumbled feta cheese, reserving a small amount of each for garnish if desired.
You Must Know
- ✓For the best texture, dress the potatoes while they're still warm so they absorb more flavor from the dressing
- ✓Use high-quality extra-virgin olive oil and red wine vinegar for the most authentic Greek flavor
- ✓If making ahead, add the fresh dill and feta just before serving to maintain their bright flavor and texture
Chef's Notes
For the best texture, dress the potatoes while they're still warm so they absorb more flavor from the dressing
Use high-quality extra-virgin olive oil and red wine vinegar for the most authentic Greek flavor
If making ahead, add the fresh dill and feta just before serving to maintain their bright flavor and texture
Serving Suggestions
Serve this potato salad alongside grilled lamb chops, Greek chicken souvlaki, or as part of a Mediterranean mezze platter. It's perfect for outdoor gatherings, potlucks, or as a refreshing side dish during warm weather. Pair with a crisp white wine like Assyrtiko or Sauvignon Blanc.
Nutritional Info (Per Serving)
320
Calories
5g
Protein
28g
Carbs
22g
Fat
Tags
Lily
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More Side Dishes Recipes
Olive Greek Potato Salad
Discover how to make Olive Greek Potato Salad. A delicious recipe with detailed instructions.
Ingredients (16)
Instructions
- Place the halved potatoes in a large pot and cover with cold water by about 1 inch. Add 1-2 teaspoons of kosher salt to the water.
- Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- While the potatoes cook, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a small bowl until well combined.
- Drain the potatoes in a colander and let them cool for about 10 minutes until they're warm but not hot to the touch.
- Transfer the warm potatoes to a large mixing bowl and pour about half of the dressing over them. Gently toss to coat, allowing the potatoes to absorb the dressing while they're still warm.
- Add the kalamata olives, chopped sun-dried tomatoes, capers with 2 tablespoons of their brine, and sliced red onion to the bowl.
- Pour the remaining dressing over the salad and gently fold everything together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, fold in the fresh dill and crumbled feta cheese, reserving a small amount of each for garnish if desired.
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