Olive Greek Potato Salad
Discover how to make Olive Greek Potato Salad. A delicious recipe with detailed instructions.
25
Prep Time
20
Cook Time
45
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 potatoes in a large pot and cover with cold water by 1 inch. Add 1-2 teaspoons kosher salt and bring to a boil over high heat.
Step 2
2. Reduce heat to medium-low and simmer until potatoes are fork-tender but not falling apart, about 15-20 minutes depending on size.
Step 3
3. Drain potatoes and let cool until you can handle them comfortably, about 10-15 minutes.
Step 4
4. While potatoes cool, whisk together olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a large bowl.
Step 5
5. Cut cooled potatoes into bite-sized pieces (about 1-inch chunks) and add to the bowl with dressing.
Step 6
6. Add kalamata olives, sun-dried tomatoes, capers with 2 tablespoons of their brine, and sliced red onion to the bowl.
Step 7
7. Gently toss everything together until potatoes are well coated with dressing and ingredients are evenly distributed.
Step 8
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Step 9
9. Just before serving, fold in fresh dill and crumbled feta cheese.
You Must Know
- ✓For the best texture, dress the potatoes while they're still slightly warm so they absorb more flavor from the dressing.
- ✓Use the brine from the capers to add extra tanginess and help distribute the dressing throughout the salad.
- ✓If making ahead, add the dill and feta just before serving to keep their flavors bright and fresh.
Chef's Notes
For the best texture, dress the potatoes while they're still slightly warm so they absorb more flavor from the dressing.
Use the brine from the capers to add extra tanginess and help distribute the dressing throughout the salad.
If making ahead, add the dill and feta just before serving to keep their flavors bright and fresh.
Serving Suggestions
Serve this potato salad alongside grilled lamb chops, chicken souvlaki, or as part of a Mediterranean mezze platter. It's perfect for outdoor gatherings, potlucks, or as a make-ahead lunch option. The flavors improve after a day in the refrigerator.
Nutritional Info (Per Serving)
320
Calories
6g
Protein
28g
Carbs
21g
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 potatoes in a large pot and cover with cold water by 1 inch. Add 1-2 teaspoons kosher salt and bring to a boil over high heat.
- Reduce heat to medium-low and simmer until potatoes are fork-tender but not falling apart, about 15-20 minutes depending on size.
- Drain potatoes and let cool until you can handle them comfortably, about 10-15 minutes.
- While potatoes cool, whisk together olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a large bowl.
- Cut cooled potatoes into bite-sized pieces (about 1-inch chunks) and add to the bowl with dressing.
- Add kalamata olives, sun-dried tomatoes, capers with 2 tablespoons of their brine, and sliced red onion to the bowl.
- Gently toss everything together until potatoes are well coated with dressing and ingredients are evenly distributed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, fold in fresh dill and crumbled feta cheese.
More Side Dishes Recipes
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