As the summer sun begins to warm the air, I can’t help but reminisce about those carefree days filled with laughter, good food, and cherished moments shared around the table. One dish that always brings us together is my Refreshing Olive Greek Potato Salad, a delightful twist on a classic comfort food. This vibrant salad features tender, waxy potatoes teamed up with a medley of fresh herbs, tangy olives, and a bright olive oil dressing that will make your taste buds dance. What’s more, it’s a breeze to whip up and gets even better as it sits, making it a perfect make-ahead option for family gatherings or barbecues. So, are you ready to elevate your summer dining experience with this refreshing, Mediterranean-inspired delight?
Why is Greek Potato Salad So Beloved?
Simplicity in Preparation: This Greek Potato Salad is easy to whip up, requiring minimal cooking skills and just a handful of fresh ingredients.
Bursting with Flavor: The combination of tangy olives, aromatic herbs, and creamy feta creates a deliciously vibrant profile that’s hard to resist!
Make-Ahead Magic: Prepare it in advance for stress-free entertaining—it tastes even better when allowed to meld in the fridge overnight.
Versatile & Customizable: Feel free to swap in ingredients like parsley for dill or add green beans for a nutritious twist, perfectly adaptable for any occasion.
Crowd-Pleasing Side: Whether paired with grilled meats or served as part of a mezze platter alongside Greek Lemon Potatoes, it’s destined to impress guests at your next gathering.
Olive Greek Potato Salad Ingredients
• Elevate your dish with these fresh ingredients!
For the Salad
- Potatoes – Waxy petite white or red potatoes maintain their shape and texture for the perfect salad.
- Kosher Salt – Essential for boiling the potatoes; it enhances their flavor as they cook.
- Red Onion – Thinly sliced for a satisfying crunch and sharpness that balances the dish.
- Kalamata Olives – Pitted olives add a salty, briny punch that’s key to an Olive Greek Potato Salad.
- Sun-Dried Tomatoes – Provide a concentrated, rich tomato flavor; ensure they’re well-drained before adding.
- Capers – Their tangy taste brightens the salad; reserve their brine to enhance the dressing.
- Fresh Dill – Roughly chopped for freshness; feel free to swap it out with parsley if preferred.
- Feta Cheese – Crumbled on top just before serving to preserve its creamy texture.
For the Dressing
- Extra-Virgin Olive Oil – The heart of the dressing; choose high-quality oil for the best flavor.
- Red Wine Vinegar – Adds acidity and brightness to the mix; a must for a vibrant dressing.
- Garlic – Minced or crushed for aromatic depth in the dressing.
- Dry Mustard – Offers subtle heat and depth to the vinaigrette, tying flavors together.
- Dried Thyme & Oregano – Essential Mediterranean herbs that enhance the salad’s flavor.
- Ground Black Pepper – Adds a bit of warmth and spice that rounds out flavors.
Give this Olive Greek Potato Salad a try and enjoy the delightful flavors that come together in this unforgettable dish!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Prepare Potatoes
Place 2 pounds of waxy petite white or red potatoes into a large pot and cover them with cold water. Add a generous pinch of kosher salt, then bring the water to a boil over medium-high heat. Cook for about 15 minutes, or until the potatoes are fork-tender but still firm. Drain and let them cool slightly before cutting into bite-sized pieces.
Step 2: Make Dressing
In a mason jar, combine ⅓ cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, 2 minced garlic cloves, 1 teaspoon of dry mustard, 1 teaspoon each of dried thyme and oregano, and a pinch of salt and ground black pepper. Secure the lid and shake vigorously until the dressing is well emulsified and creamy. Set aside to allow the flavors to meld.
Step 3: Cool & Cut Potatoes
Once the potatoes have cooled enough to handle, cut them into one-inch pieces. Be gentle to keep their shape intact, as these are vital for the Olive Greek Potato Salad. Transfer the cut potatoes to a large mixing bowl while they are still slightly warm, which will help them absorb the dressing better.
Step 4: Combine Ingredients
While the potatoes are warm, drizzle them with 1 tablespoon of caper brine. Gently mix in ½ cup of pitted Kalamata olives, ¼ cup of thinly sliced red onion, ½ cup of chopped sun-dried tomatoes, and 2 tablespoons of roughly chopped fresh dill. This combination of flavors will create a delicious base for the salad.
Step 5: Add Dressing
Pour the prepared dressing over the warm potato mixture, carefully tossing to coat everything evenly. This step ensures that the Olive Greek Potato Salad is infused with that bright, tangy flavor. Be cautious not to break the potatoes as you mix; you want them to stay intact for texture and presentation.
Step 6: Finish & Serve
Gently fold in ¾ cup of crumbled feta cheese right before serving to maintain its creamy texture. Taste the salad and adjust seasoning if desired, adding more salt or pepper as needed. For the best flavor experience, let the salad sit for at least one hour to allow the flavors to meld beautifully before serving.
Expert Tips for Olive Greek Potato Salad
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Perfect Potatoes: Keep them firm: Avoid overcooking the potatoes by checking for fork-tenderness at around 15 minutes to maintain a great texture.
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Temperature Matters: Add dressing warm: Drizzling the dressing on warm potatoes helps them absorb the flavors better, enhancing the overall taste of your Olive Greek Potato Salad.
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Feta Integrity: Hold on the cheese: Add feta just before serving to ensure it stays creamy and doesn’t crumble too much into the salad.
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Flavor Enhancement: Embrace resting time: For the best flavor, let the salad rest for at least an hour before serving. The flavors deepen beautifully!
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Herb Flexibility: Customize with ease: Don’t hesitate to swap fresh dill for parsley or add green beans for a color and nutrition boost—make it your own!
Olive Greek Potato Salad Variations
Feel free to let your creativity shine with these delightful twists and substitutions! Every variation brings something unique to this Mediterranean classic.
- Dairy-Free: Replace feta with avocado for a creamy texture without dairy.
- Herb Swap: Use fresh parsley or basil instead of dill for a different flavor profile.
- Spicy Kick: Add finely chopped jalapeños or red pepper flakes for a touch of heat.
Experimenting can elevate your dish to new heights! Imagine a sprinkle of chili flakes adding warmth you never knew you needed.
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Vegetable Boost: Toss in blanched green beans or cherry tomatoes for extra color and nutrition.
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Whole Grain: Substitute potatoes with cooked quinoa or farro for a gluten-free option packed with fiber.
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Flavorful Grains: Try using black olives instead of Kalamata for a milder olive flavor that still harmonizes beautifully with your salad.
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Zesty Twist: Incorporate citrus zest, like lemon or orange, into the dressing for a bright and refreshing note.
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Nuts & Seeds: Adding toasted pine nuts or sunflower seeds lends a delightful crunch and nutty flavor.
For more inspired pairings, consider serving this salad alongside grilled favorites like Ground Beef Potato Taco Bowl or a vibrant Green Goddess Salad. Embrace these variations, and let your Olive Greek Potato Salad journey take you from everyday good to extraordinary!
What to Serve with Refreshing Greek Potato Salad with Feta and Olives
As you prepare this delightful salad, let’s build a picture-perfect summer meal that tantalizes the taste buds and turns every gathering into a delicious occasion.
- Grilled Lemon Chicken: The zesty flavors of lemon-marinated chicken perfectly complement the tanginess of the potato salad, creating a refreshing contrast.
- Mediterranean Pita Bread: Soft and warm pita adds a wonderful textural element; use it to scoop up the salad and enjoy a true Mediterranean feast.
- Tzatziki Sauce: Creamy and cool, tzatziki provides a creamy herby note that balances the saltiness of the olives while enhancing the dish’s fresh flavors.
- Fresh Arugula Salad: A light, peppery arugula salad dressed with olive oil and lemon brings brightness to the meal and pairs harmoniously with the potatoes.
- Roasted Vegetables: Seasonal roasted vegetables drizzled with olive oil amplify the Mediterranean experience and add vibrant color to the table.
- Grilled Lamb Skewers: The smoky, savory flavors of grilled lamb pair beautifully with the salad’s fresh ingredients, elevating any outdoor gathering.
- Olive Tapenade: A small bowl of olive tapenade brings an extra burst of Mediterranean flavor, perfect for dolloping onto your pita or enjoying with the potato salad.
- Chilled White Wine: A crisp Sauvignon Blanc or a fruity Pinot Grigio works wonderfully, enhancing your meal with its refreshing acidity and fruitiness.
- Lemon Sorbet: End your meal on a light note with a refreshing lemon sorbet that cleanses the palate while echoing the salad’s zesty flavors.
How to Store and Freeze Olive Greek Potato Salad
Refrigerator: Store in an airtight container for up to 4 days. This Olive Greek Potato Salad tastes even better as it sits, allowing the flavors to meld.
Freezer: It’s not recommended to freeze this salad due to the potatoes’ texture changes upon thawing. For best quality, enjoy fresh or refrigerated.
Serving Tip: Let the salad sit at room temperature for about 30 minutes before serving to enhance its flavors and achieve a pleasant temperature.
Reheating: If you need to serve it warm, you can gently warm it in a pan on low heat, but keep in mind the fresh ingredients like feta should be added right before serving.
Make Ahead Options
These Olive Greek Potato Salad make ahead options are perfect for busy weeknights or family gatherings! You can prep the salad ingredients—potatoes, olives, onions, sun-dried tomatoes, and herbs—up to 2 days in advance. Simply store everything in an airtight container in the refrigerator to keep it fresh. When you’re ready to serve, mix the components with the dressing (which can also be made ahead and stored separately) and gently fold in the feta cheese. This method ensures the salad retains its vibrant flavors and textures, allowing you to enjoy a delicious meal with minimal effort—just as tasty as if made fresh!
Olive Greek Potato Salad Recipe FAQs
What type of potatoes should I use for Olive Greek Potato Salad?
I recommend using waxy petite white or red potatoes as they hold their shape and provide a creamy texture. Avoid starchy varieties like russets, as they tend to break apart in the salad.
How long can I store Olive Greek Potato Salad?
You can store the salad in an airtight container in the refrigerator for up to 4 days. It actually tastes better as it sits, allowing all those vibrant flavors to meld together. Just remember to keep the feta cheese separate until you’re ready to serve for the best texture!
Can I freeze Olive Greek Potato Salad?
Freezing is not recommended for this salad. The texture of the potatoes may change and become mushy once thawed. For the best quality, enjoy it fresh or refrigerated instead—believe me, it’s worth it!
How do I prevent my potatoes from falling apart in the salad?
To keep your potatoes firm, start by boiling them in cold water and adding kosher salt. Check for fork-tenderness around the 15-minute mark. After cooking, allow them to cool slightly before cutting them into bite-sized pieces gently. This helps maintain their structure.
Can I make any substitutions for dietary restrictions?
Absolutely! You can replace fresh dill with parsley for a different herbaceous note, or even leave out the feta for a dairy-free version. For those sensitive to olives or capers, simply omit them and add other vegetables like cucumber or bell pepper for color and crunch!
Olive Greek Potato Salad: A Refreshing Twist on Comfort Food
Ingredients
Equipment
Method
- Place potatoes in a large pot, cover with cold water, add salt, and boil for about 15 minutes until fork-tender. Drain and let cool slightly.
- In a mason jar, mix olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper. Shake until emulsified.
- Cut cooled potatoes into one-inch pieces and transfer to a large bowl while still warm.
- Drizzle potatoes with caper brine, then mix in olives, onion, sun-dried tomatoes, and dill.
- Pour dressing over the potato mixture and toss carefully to coat.
- Gently fold in feta cheese before serving and let sit for at least one hour for flavors to meld.
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