The moment the sun starts shining brighter, I find myself daydreaming about summer picnics filled with laughter, friends, and of course, a vibrant Mediterranean spread. One dish that never fails to steal the spotlight is my Olive Greek Potato Salad. This comforting delight combines tender waxy potatoes with a zesty olive oil dressing, briny feta, and Kalamata olives, making it an ideal addition to any gathering or meal prep for the week ahead. Not only is it incredibly easy to whip up, but it also tastes better as it sits, allowing those rich Mediterranean flavors to meld together beautifully. Ready to dive into a bowl of refreshing goodness? Let’s create some delicious memories together!
Why Is This Olive Greek Potato Salad Irresistible?
Vibrant Flavors: The zesty olive oil dressing paired with tangy feta and briny olives creates a symphony of Mediterranean tastes that elevates any meal.
Meal Prep Friendly: This salad not only tastes better the next day, but it also simplifies your weekly meal planning, making it a perfect choice for busy schedules.
Crowd Pleaser: Whether it’s a potluck or a summer barbecue, this dish is sure to impress guests and keep them coming back for more.
Versatile Ingredients: Feel free to customize it with fresh tomatoes or seasonal veggies, allowing you to adapt it to what you have on hand or your personal preferences.
Textural Delight: With creamy feta, crunchy onions, and tender potatoes, each bite is a delightful mix of textures that makes eating this salad a joy.
Indulge in this refreshing side dish, and if you’re looking for more delicious meal prep ideas, check out our Chickpea Edamame Salad or Chicken Bacon Potato Soup.
Olive Greek Potato Salad Ingredients
For the Salad Base
• Petite white or red potatoes – Choose waxy potatoes for the best texture and to hold their shape.
• Kosher salt – Enhances the natural flavors during boiling; sea salt is a great alternative.
For the Dressing
• Extra-virgin olive oil – This key ingredient adds richness and flavor; opt for a good-quality oil.
• Red wine vinegar – Provides the perfect tang; swap for white wine vinegar if desired.
• Garlic – Fresh garlic adds aromatic depth, but garlic powder works in a pinch.
• Dry mustard – Helps emulsify the dressing; Dijon mustard is a tasty substitute.
• Dried thyme and oregano – These herbs impart lovely Mediterranean notes; fresh herbs can be adjusted as needed.
For the Flavor Boosters
• Kalamata olives – Pack a briny punch; you can opt for green olives for a milder flavor.
• Sun-dried tomatoes – Bring sweetness and umami to the salad; fresh cherry tomatoes can refresh it.
• Capers – Adds distinctive brininess; they’re optional but definitely enhance the dish.
• Red onion – Introduces crispness and sharpness; sweet onion can provide a gentler flavor.
• Fresh dill – Adds a pop of freshness; parsley can work as a suitable substitute.
For the Creamy Finish
• Feta cheese – Creamy, salty goodness that ties the salad together; vegan feta can be used for a dairy-free option.
This Olive Greek Potato Salad is not only delicious but also a fantastic meal prep dish that can easily be customized to suit your taste!
Step‑by‑Step Instructions for Olive Greek Potato Salad
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a boil over high heat. Carefully add the petite white or red potatoes and cook for about 15 minutes, or until they are fork-tender but not falling apart. Once cooked, drain the potatoes in a colander and allow them to cool slightly, which will help maintain their lovely texture as you prepare the rest of your Olive Greek Potato Salad.
Step 2: Prepare the Dressing
While the potatoes are cooking, grab a medium jar with a tight-fitting lid. Combine the extra-virgin olive oil, red wine vinegar, freshly minced garlic, dry mustard, dried thyme, dried oregano, a pinch of salt, and black pepper. Seal the jar and shake vigorously for about 30 seconds, until the dressing is well emulsified and fragrant. Set it aside as the flavors meld, ready to enhance your Olive Greek Potato Salad.
Step 3: Toss the Warm Potatoes
Once the potatoes are slightly cooled, transfer them back into the pot or a large mixing bowl. Drizzle the reserved caper brine over the warm potatoes and gently toss them to coat. This step ensures that your potatoes absorb a burst of flavor while still warm, setting a flavorful base for your Olive Greek Potato Salad as it cools off.
Step 4: Combine the Ingredients
Add the Kalamata olives, sun-dried tomatoes, capers, red onion, and fresh dill to the potatoes in the bowl. Gently fold all the ingredients together using a spatula or wooden spoon, being careful not to mash the potatoes. This crucial blend of ingredients creates a delightful medley of flavors and textures that make your Olive Greek Potato Salad simply irresistible.
Step 5: Dress the Salad
Drizzle the prepared dressing over the potato mixture and toss gently until everything is well combined and evenly coated. Taste your Olive Greek Potato Salad and adjust the seasoning with more salt or pepper if desired. Letting the salad rest for about 15 minutes will allow those delectable Mediterranean flavors to meld together beautifully.
Step 6: Add the Feta and Serve
Just before serving, sprinkle the creamy feta cheese on top of the Olive Greek Potato Salad. You can gently fold it in or leave it on top for a beautiful presentation. This adds a rich, tangy touch to the salad. Serve immediately, or chill it in the refrigerator for up to 4 days, allowing the flavors to continue to deepen.
Expert Tips for Olive Greek Potato Salad
• Perfect Potato Cooking: Ensure potatoes are fork-tender but firm; overcooking leads to mushiness, ruining the salad’s texture.
• Cool Down Method: After boiling, toss potatoes with caper brine while warm. This helps them absorb flavors but prevents disintegration.
• Rest for Flavor: Let the salad sit for at least an hour after mixing; this allows those amazing Mediterranean flavors to meld beautifully.
• Fresh vs. Dry Herbs: Dried herbs are great for flavor, but fresh herbs bring a pop of freshness. Adjust amounts to maintain balance in your Olive Greek Potato Salad.
• Adjusting Seasoning: Always taste your salad before serving. This is key to ensuring your Olive Greek Potato Salad tastes just right!
What to Serve with Mediterranean Greek Potato Salad with Feta and Olives
Experience the joy of crafting a complete meal with this Mediterranean delight, elevating your dining table and tantalizing taste buds.
- Grilled Lemon Chicken: Juicy, flavorful chicken marinated in lemon and herbs perfectly balances the creamy salad, creating an unforgettable summer feast.
- Roasted Lamb Chops: Pairing rich, succulent lamb chops with the refreshing salad creates a delightful contrast of textures and flavors that’s sure to impress.
- Pita Bread and Hummus: Soft, warm pita with creamy hummus brings a comforting and satisfying addition to your meal, ideal for scooping up that tasty salad.
- Tzatziki Sauce: This cool, yogurt-based sauce infused with cucumber and garlic adds another layer of freshness, complementing the Mediterranean flavors wonderfully.
- Grilled Vegetable Skewers: Smoky grilled vegetables not only enrich the meal with color and nutrients but also enhance the salad’s vibrant taste profile.
- Crispy Feta Bites: Serve these as an appetizer, giving guests a creamy and crunchy start that ties beautifully with the Olive Greek Potato Salad.
- Minted Watermelon Salad: A refreshing and sweet fruit salad acts as a delightful palate cleanser, rounding out the savory dishes with a burst of flavor.
- White Wine Spritzer: Pair your meal with a light and effervescent drink, its crispness providing a perfect contrast to the richness of the salad and main dish.
- Baklava: End with this sweet, flaky dessert for a traditional Mediterranean finish, leaving your guests with a memorable experience.
Olive Greek Potato Salad Variations
Feel free to mix things up with your Olive Greek Potato Salad; there are endless possibilities to make it your own!
-
Fresh Tomato Twist: Swap out sun-dried tomatoes for fresh cherry tomatoes for a bright, juicy addition that adds refreshing summer flavor.
-
Herb Explosion: Replace dried thyme and oregano with fresh herbs such as basil or parsley for a more vibrant and aromatic kick. A little adventure in herb selection can easily transform the salad!
-
Creamy Swap: Replace feta with crumbled goat cheese for a tangy twist. It’s creamy, unexpected, and brings a new dimension to this classic favorite.
-
Heat It Up: Add a drizzle of sriracha or a sprinkle of red pepper flakes for a spicy kick. The heat will balance perfectly with the creaminess of the feta.
-
Green Goodness: Toss in some blanched green beans or peas for a pop of color and added nutrition. They add a delightful crunch that complements the tender potatoes.
-
Nutty Bite: Add toasted pine nuts or walnuts for some crunchy texture and nutty flavor. These little gems offer a pleasing contrast to the creamy components in your salad.
-
Dairy-Free Delight: Use vegan feta or omit the cheese entirely for a delicious plant-based version. Just as satisfying, great for those with dietary restrictions.
-
Mediterranean Medley: Incorporate artichoke hearts for a subtly tangy flavor that pairs beautifully with the olives and feta. It brings a delightful variety and an extra layer of Mediterranean flair.
If you’re enjoying this recipe, take a moment to explore other delightful options like our Winter Salad Citrus or a refreshing Raw Carrot Salad that offers a fresh crunch!
How to Store and Freeze Olive Greek Potato Salad
Fridge: Store the Olive Greek Potato Salad in an airtight container for up to 4 days. The flavors will continue to improve, making it perfect for meal prep or quick lunches.
Freezer: For longer storage, you can freeze the salad without the feta. Use a freezer-safe container and it will keep well for up to 2 months. Thaw in the fridge the night before serving.
Reheating: If desired, gently reheat the salad in the microwave after thawing, but keep in mind that fresh flavors are best enjoyed cold.
Serving Tip: Always add the feta after thawing and mixing to maintain its creamy texture and taste.
Make Ahead Options
These Olive Greek Potato Salad is perfect for busy home cooks looking to save time during the week! You can boil and dress the potatoes up to 24 hours in advance, allowing the flavors to meld beautifully. Simply prepare the salad without the feta and store it in the fridge in an airtight container. For optimal freshness, add the crumbled feta just before serving to maintain its creaminess. You can also chop the vegetables (such as red onions and sun-dried tomatoes) up to 3 days ahead and keep them refrigerated separately. This way, you’ll have a vibrant, flavorful salad ready to enjoy anytime with minimal effort!
Olive Greek Potato Salad Recipe FAQs
How do I choose the best potatoes for this salad?
Opt for petite white or red waxy potatoes, as they hold their shape well during cooking. Avoid starchy varieties like russets, as they may disintegrate and result in a mushy salad.
How should I store Olive Greek Potato Salad?
Store your Olive Greek Potato Salad in an airtight container in the refrigerator for up to 4 days. The flavors will improve over time, so it’s perfect for meal prepping!
Can I freeze Olive Greek Potato Salad?
Absolutely! For freezing, I recommend omitting the feta. Place the salad in a freezer-safe container, and it can last for up to 2 months. To enjoy, simply thaw it in the fridge overnight, and add the feta just before serving for the best texture.
What if my potatoes are overcooked?
If your potatoes end up overcooked and mushy, while it may affect the salad’s texture, you can still salvage some of the flavors! Try mixing them gently with a bit more dressing and using the salad as a filling for wraps or a hearty dip with pita chips.
Is this salad suitable for people with allergies?
While this Olive Greek Potato Salad is naturally gluten-free, if you or your guests have allergies, check for any specific ingredients like feta cheese, olives, or capers. You can always substitute the feta for a dairy-free version if needed.
How important is letting the salad rest after mixing?
Letting the Olive Greek Potato Salad sit for at least an hour is crucial! This resting period allows the vibrant flavors to meld together beautifully, making every bite a delightful experience.
Delicious Olive Greek Potato Salad for Effortless Meal Prep
Ingredients
Equipment
Method
- Boil the potatoes. Start by bringing a large pot of salted water to a boil over high heat. Carefully add the petite white or red potatoes and cook for about 15 minutes, or until they are fork-tender but not falling apart. Once cooked, drain the potatoes in a colander and allow them to cool slightly.
- Prepare the dressing. While the potatoes are cooking, grab a medium jar with a tight-fitting lid. Combine the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, a pinch of salt, and black pepper. Seal the jar and shake vigorously for about 30 seconds, until the dressing is well emulsified and fragrant. Set it aside.
- Toss the warm potatoes. Once the potatoes are slightly cooled, transfer them back into the pot or a large mixing bowl. Drizzle the reserved caper brine over the warm potatoes and gently toss them to coat.
- Combine the ingredients. Add the Kalamata olives, sun-dried tomatoes, capers, red onion, and fresh dill to the potatoes in the bowl. Gently fold all the ingredients together using a spatula or wooden spoon.
- Dress the salad. Drizzle the prepared dressing over the potato mixture and toss gently until everything is well combined and evenly coated. Letting the salad rest for about 15 minutes will enhance the flavors.
- Add the feta and serve. Just before serving, sprinkle the creamy feta cheese on top of the salad. Serve immediately or chill it in the refrigerator for up to 4 days.
Leave a Reply