As I stood in my kitchen, a medley of vivid colors caught my eye, like a sun-soaked Mediterranean landscape waiting to be tasted. This Mediterranean Greek Potato Salad with Feta and Olives is more than just a side dish—it’s a celebration of fresh, simple ingredients that each tell a story of summer gatherings and family feasts. With its blend of tender potatoes, briny olives, and zesty herbs, this dish makes an unforgettable companion to any meal. Best of all, it’s a make-ahead marvel, improving in flavor as it sits, ensuring you’ll impress your guests with minimal effort. Trust me, your barbecue will never be the same after you unveil this delightful salad! Ready to dive into the flavors of the Mediterranean? Let’s get started!
Why is This Greek Potato Salad Special?
Fresh, Vibrant Flavors: The mix of tangy olives, creamy feta, and aromatic herbs brings the authentic Mediterranean taste to your table.
Make Ahead Magic: This salad improves in flavor overnight, making it a perfect choice for stress-free entertaining or meal prep.
Versatile Companion: It pairs beautifully with grilled meats like souvlaki or alongside a refreshing Cucumber Salad Bacon for a complete feast.
Easy Preparation: Boiling potatoes and whipping up a dressing is all it takes to create this stunning dish that feels gourmet without the fuss.
Crowd-Pleasing Delight: Whether it’s a family gathering or a summer barbecue, this Olive Greek Potato Salad will be the star!
Olive Greek Potato Salad Ingredients
For the Salad
• Petite white or red potatoes – Use waxy varieties for creaminess; avoid starchy russets for the best texture.
• Kosher salt – Essential for seasoning the boiling water and enhancing the potato flavor.
• Pitted kalamata olives – Briny and rich, they add character and Mediterranean flair to the dish.
• Sun-dried tomatoes – Choose oil-packed ones for added moisture and umami richness.
• Thinly sliced red onion – Adds a delightful crunch; soak in water to mellow if desired.
• Fresh dill – Infuses a fresh herbal note; substitute with parsley if fresh dill isn’t available.
• Crumbled feta cheese – For creaminess and a salty burst, add just before serving for the best texture.
For the Dressing
• Extra-virgin olive oil – A healthy fat that provides richness and depth to the flavorful vinaigrette.
• Red wine vinegar – Adds a bright acidity; white wine vinegar can be a great substitute if needed.
• Garlic (minced or crushed) – Introduces savory notes; adjust the amount according to your taste preference.
• Dry mustard – Gives a subtle tang and enhances the overall flavor profile.
• Dried thyme and dried oregano – These herbs deliver the essence of the Mediterranean; fresh substitutes can be used in smaller amounts.
• Capers – Provide an extra briny kick; reserve some brine to elevate the dressing’s flavor.
Let these delightful ingredients come together to create an unforgettable Olive Greek Potato Salad that’s not only delicious but also a true testament to summer gatherings!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Boil Potatoes
Start by placing the petite white or red potatoes in a large pot. Cover them with cold water and add a generous pinch of kosher salt to enhance the flavor. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender but still firm.
Step 2: Prepare Dressing
While the potatoes are boiling, grab a jar with a tight-fitting lid. Combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and dried oregano. Season the mixture with salt and pepper to taste. Secure the lid and shake vigorously for about 30 seconds, until the dressing is well-emulsified and creamy.
Step 3: Cool and Cut Potatoes
Once the potatoes reach the desired tenderness, drain them thoroughly in a colander and let them cool for about 10 minutes. Once slightly cooled, cut the potatoes into halves or bite-sized pieces, allowing their warmth to absorb the flavors of the dressing later on.
Step 4: Mix Ingredients
In a large mixing bowl, combine the warm potato pieces with the reserved caper brine for extra flavor. Add pitted kalamata olives, sun-dried tomatoes, thinly sliced red onion, and fresh dill to the bowl. Carefully pour the prepared dressing over the mixture, tossing gently to coat all ingredients with the tangy dressing thoroughly.
Step 5: Finish Salad
After mixing, let the Olive Greek Potato Salad rest at room temperature for at least 1 hour. This resting time allows the flavors to meld beautifully. Just before serving, sprinkle crumbled feta cheese on top for that creamy texture and salty bite, creating a vibrant and delicious accompaniment to any meal.
Olive Greek Potato Salad Variations
Feel free to explore these creative twists to customize your Olive Greek Potato Salad in delicious ways!
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Vegan Delight: Replace feta with a dairy-free cheese alternative to create a salad that’s friendly for vegan diets. You won’t miss the creaminess!
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Creamy Avocado: Add diced avocado for a luscious twist that enhances the salad’s texture. It brings a rich, buttery flavor that complements the potatoes beautifully.
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Grilled Veggies: Toss in grilled bell peppers and zucchini for a heartier, smoky flavor. This variation introduces a satisfying depth with every bite, making it even more filling.
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Herbed Quinoa: Mix in cooked quinoa for a nutty flavor and extra protein boost. The tiny grains add a delightful texture and make the salad even more substantial.
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Zesty Lemon: Squeeze fresh lemon juice over the salad for an extra burst of brightness. It lifts the flavors and adds a refreshing zing, elevating your Mediterranean experience.
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Spicy Kick: Add diced jalapeños or a dash of red pepper flakes if you enjoy a little heat. Just a bit adds a surprising layer of flavor that awakens the taste buds!
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Additional Umami: Swap out kalamata olives for capers to modify the flavor profile. This twist provides a sharper briny taste that adds a different personality to the dish.
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Mix of Herbs: Experiment with fresh spices by adding basil or mint alongside dill for a unique flavor. These fragrant herbs will give your salad a refreshing twist reminiscent of summer gardens.
Creating unique variations not only enhances your Olive Greek Potato Salad but also gives you the chance to experiment and share with loved ones. For more delicious ideas, consider serving it alongside a Savory Sweet Potato hash or a flavorful Corn Pasta Salad to truly impress at your next gathering!
What to Serve with Mediterranean Greek Potato Salad with Feta and Olives
Imagine a vibrant table filled with flavors that dance harmoniously; this iconic side salad deserves a delightful meal alongside it.
- Grilled Chicken Skewers: Juicy chicken marinated in Mediterranean spices complements the refreshing potato salad perfectly while enhancing that summer barbecue vibe.
- Roasted Lamb Chops: The rich flavors of lamb paired with the tangy elements of the salad create a mouthwatering harmony that speaks to Mediterranean traditions.
- Stuffed Peppers: Bright, colorful peppers filled with grains and herbs provide a hearty, textures-rich option that resonates with the ingredients of the salad.
- Tzatziki Dip with Pita Chips: A creamy, cool tzatziki adds contrasting flavors and textures, enhancing your Mediterranean feast with a satisfying crunch.
- Grilled Vegetable Platter: Smoky, charred vegetables add depth and variety, creating a stunning visual appeal against the bright tones of the Greek potato salad.
- Herbed Quinoa Salad: This light, nutty quinoa dish infused with fresh herbs mirrors the Mediterranean essence and keeps the dishes feeling cohesive.
- Sangria or Rosé wine: A refreshing drink like fruity sangria or chilled rosé elevates the entire meal, enhancing the vibrant, Mediterranean experience.
Your taste buds are ready for a Mediterranean feast; each bite will tell a story of warmth and joy!
Expert Tips for Olive Greek Potato Salad
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Perfect Potato Prep: Ensure potatoes are boiled just until fork-tender but not mushy. This keeps the salad from becoming a soggy mess.
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Dress Warm Potatoes: Tossing the warm potatoes with the dressing allows them to absorb flavors better, enhancing the overall taste of your Olive Greek Potato Salad.
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Season to Taste: Before serving, taste the salad to adjust seasoning. Remember, feta and olives can add varying saltiness, so balance accordingly.
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Cool Completely: Avoid dressing hot potatoes which can lead to a mushy salad. Let them cool for a bit before mixing with other ingredients.
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Make Ahead Magic: Prepare this salad up to two days in advance for the best flavor. Just add the feta just before serving to maintain its creaminess.
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Herb Variety: Feel free to swap out fresh dill with parsley or use fresh herbs for a burst of flavor. Adjust quantities to personal preference!
Make Ahead Options
These Olive Greek Potato Salad preparations are a lifesaver for busy home cooks! You can boil and cut the petite potatoes up to 3 days in advance; just store them in an airtight container in the fridge to keep them fresh. Additionally, you can prepare the dressing and refrigerate it for up to 24 hours; this allows the flavors to develop beautifully. To maintain the salad’s texture, store the crumbled feta separately and add it just before serving. When it’s time to enjoy your meal, simply combine everything in a large bowl, toss with the dressing, and let it rest for an hour to meld the flavors for that vibrant Mediterranean flair!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Store the Olive Greek Potato Salad in an airtight container, and it will remain fresh for up to 4 days. This salad actually tastes better as the flavors meld.
Make-Ahead: You can prepare the salad 2 days in advance. Just ensure to add the crumbled feta cheese just before serving to keep its wonderful texture.
Freezer: While it’s not recommended to freeze the salad due to the potatoes and feta, if you must, cover tightly and store for up to 1 month. The texture may change upon thawing.
Reheating: If desired, gently toss the salad again after storing, but avoid heating it, as this can create a mushy texture. Enjoy the refreshing taste served cold or at room temperature!
Olive Greek Potato Salad Recipe FAQs
What type of potatoes should I use for Olive Greek Potato Salad?
I recommend using petite white or red waxy potatoes for their creamy texture. Avoid starchy varieties like russets, as they can become mushy and break apart in the salad.
How long can I store Olive Greek Potato Salad in the refrigerator?
You can safely store the salad in an airtight container for up to 4 days. In fact, it often tastes even better after sitting in the fridge for a while, as the flavors meld beautifully!
Can I freeze Olive Greek Potato Salad?
While freezing isn’t recommended due to the potatoes and feta potentially becoming mushy, if you really need to, tightly cover the salad and keep it in the freezer for up to 1 month. Be aware that the texture may change upon thawing, so it’s best enjoyed fresh.
How do I know if my potatoes are cooked correctly for the salad?
You want the potatoes to be fork-tender, which usually takes about 15 minutes of simmering. However, they should still hold their shape and not be overly soft. Don’t hesitate to taste one to ensure it’s just right!
Are there any dietary considerations when making Olive Greek Potato Salad?
Yes, if you have dietary restrictions, you can replace feta with a dairy-free alternative for a vegan option. Additionally, watch out for allergens: kalamata olives and capers can be high in sodium and may not be suitable for individuals on a low-sodium diet.
Can I prepare Olive Greek Potato Salad in advance?
Absolutely! This salad is perfect for making ahead. You can prepare it up to two days in advance; just hold off on adding the feta cheese until you’re ready to serve. This keeps its texture creamy and delicious!
Olive Greek Potato Salad: A Refreshing Comfort Food Delight
Ingredients
Equipment
Method
- Boil the petite white or red potatoes in a large pot covered with cold water and a pinch of kosher salt. Bring to a boil, then simmer for about 15 minutes until fork-tender.
- Prepare the dressing by combining extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and dried oregano in a jar. Season with salt and pepper, and shake vigorously.
- Drain the potatoes and let them cool for about 10 minutes. Cut them into halves or bite-sized pieces.
- In a mixing bowl, combine the warm potato pieces with reserved caper brine. Add olives, sun-dried tomatoes, red onion, and dill. Pour the dressing over and toss gently.
- Let the salad rest at room temperature for at least 1 hour. Just before serving, sprinkle crumbled feta on top.
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