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Olive Greek Potato Salad: A Quick & Amazing Mediterranean Side

Fresh Olive Greek Potato Salad in a blue bowl
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Olive Greek Potato Salad is a bold Mediterranean-style dish made with tender potatoes, kalamata olives, sun-dried tomatoes, capers, fresh dill, and a tangy herb vinaigrette.

Ingredients

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  • 2 lb petite white or red potatoes
  • 1–2 tsp kosher salt (for boiling)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vinegar
  • 2 cloves garlic, minced
  • 2 tsp dry mustard
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup pitted kalamata olives
  • 7 oz oil-packed sun-dried tomatoes, drained and chopped
  • 4 oz capers (reserve the brine)
  • 1 cup thinly sliced red onion
  • 1/2 cup fresh dill, roughly chopped
  • 1/2 cup crumbled feta cheese

Instructions

1. Place the petite potatoes in a medium pot and cover with water by about 1 inch. Bring to a boil over high heat.

2. Add 1–2 teaspoons kosher salt, reduce the heat to a steady simmer, and cook for about 15 minutes until the potatoes are fork-tender.

3. While the potatoes cook, prepare the vinaigrette by combining olive oil, vinegar, minced garlic, dry mustard, thyme, oregano, kosher salt, and black pepper in a jar. Shake well until emulsified.

4. Drain the cooked potatoes and allow them to cool slightly until comfortable to handle.

5. Cut the warm potatoes in half or into bite-sized pieces depending on size.

6. While still warm, drizzle a little of the reserved caper brine over the potatoes and gently toss to coat.

7. Add the kalamata olives, sun-dried tomatoes, capers, sliced red onion, and chopped dill to the potatoes.

8. Pour the prepared vinaigrette over the salad and gently toss until everything is evenly coated.

9. Taste and adjust seasoning with additional salt and pepper if needed.

10. Top with crumbled feta cheese before serving and allow the salad to rest for about 1 hour so the flavors fully develop.

Notes

Allowing the salad to rest before serving helps the potatoes absorb the vinaigrette for deeper flavor.

If the potatoes are large, cut them into evenly sized pieces for consistent texture.

This salad can be served slightly warm or chilled.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/olive-greek-potato-salad/