Olive Greek Potato Salad is a potato-based dish inspired by traditional greek salad recipes. It replaces creamy dressing with a tangy greek salad dressing made from olive oil and vinegar.
The salad includes potatoes, olives, herbs, and feta cheese. It has a fresh and slightly salty taste. Many call it a Greek-style potato salad or authentic Greek potato salad.
There are days when I want something light, fresh, and full of bold flavor, but I don’t want to deal with heavy sauces or complicated steps. That’s where this Olive Greek Potato Salad comes in. It feels lighter but still filling.
The mix of tender potatoes, salty feta, and bold greek dressing creates a balance that works for picnics, family dinners, or even a quick lunch.
Why You’ll Love This Potato Salad?
1. It’s light and refreshing without heavy mayo
2. Uses simple greek salad ingredients you may already have
3. Great for make-ahead meals
4. Works as a side or main dish
5. Full of bold Mediterranean flavor in every bite
How To Make What is Olive Greek Potato Salad?
Recipe Overview
Olive Greek Potato Salad is a fresh and tangy greek potato salad recipe made with olive oil, herbs, and bold Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: Greek
- Course: Salad / Side Dish
- Difficulty: Easy
- Yield: 6 servings
- Calories per Serving: ~320 kcal
Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Colander
- Spoon or spatula
Ingredients
For the potatoes:
- 2 lb petite white or red potatoes
- 1–2 tsp kosher salt (for boiling)
For the vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, minced or crushed
- 2 tsp dry mustard
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
For the salad:
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers (brine reserved)
- 1 cup thinly sliced red onion
- 1/2 cup rough chopped fresh dill
For serving:
- 1/2 cup crumbled feta cheese
Ingredient Notes
1. Potatoes: Petite potatoes hold their shape well and don’t turn mushy.
2. Olive oil for greek salad: Use good quality oil for better flavor.
3. Red wine vinegar: Adds that sharp, tangy kick found in greek dressing.
4. Kalamata olives: These bring the classic greek salad taste.
5. Capers: A small amount gives a salty punch. Don’t skip the brine.
6. Feta cheese: Adds a creamy, salty finish without heavy sauce.
7. Dill: Fresh dill makes the salad taste bright and fresh.
Direction
Step 1: Cook the Potatoes
Wash the potatoes well and cut any larger ones in half so they cook evenly. Place them in a large pot, cover with water, and add kosher salt. Bring to a boil and cook for about 12–15 minutes until fork-tender. Drain and let them cool slightly.
Step 2: Make the Greek Dressing
In a bowl, whisk together olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and black pepper. Mix until smooth and well combined. Taste and adjust seasoning if needed.
Step 3: Prepare the Salad Base
In a large mixing bowl, combine the kalamata olives, chopped sun-dried tomatoes, capers with a splash of their brine, thinly sliced red onion, and fresh dill. Give it a light mix.
Step 4: Combine Everything
Add the warm potatoes into the bowl. Pour the dressing over the top and gently toss everything together so the potatoes stay intact and soak up the flavor.
Step 5: Finish and Rest
Sprinkle crumbled feta cheese over the salad. Let it sit for about 10 minutes before serving so the flavors come together nicely.
Nutrition (Per Serving Approx.)
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 20g
- Fiber: 4g
- Sodium: Moderate
Tips and Variations
✅ Add cucumber for a twist like Cucumber Salad
✅ Toss in beans for extra protein
✅ Add grilled chicken to turn it into a full meal
✅ Swap dill with parsley if needed
Storage Tips
1. Store in an airtight container in the fridge
2. Stays fresh for up to 3 days
3. Stir before serving
Serving Suggestions
1. Serve with grilled meat or fish
2. Pair with Street Corn Pasta Salad for a full spread
3. Works great with simple bread or pita
4. Add alongside a light soup or roasted vegetables
Recipe Notes
- Cut potatoes evenly for even cooking
- Always taste the dressing before mixing
- Don’t skip resting time after mixing
- Use fresh herbs for the best flavor
FAQs Olive Greek Potato Salad
What Dressing Goes On Greek Salad?
A classic greek dressing uses olive oil, vinegar, garlic, and herbs like oregano. This recipe follows that same base.
Can I Make This Easy Greek Potato Salad Ahead Of Time?
Yes, it tastes even better after sitting for a few hours.
Is This An Authentic Greek Potato Salad Recipe?
It follows traditional flavors with olive oil and herbs, making it close to a traditional greek potato salad recipe.
Can I Skip Feta Cheese?
Yes, you can leave it out or use a dairy-free option.
How To Make Greek Potato Salad More Filling?
Add beans, chicken, or even boiled eggs for extra protein.
Conclusion
I love how this Olive Greek Potato Salad brings fresh flavor without heavy ingredients. It’s simple, quick, and fits so many meals.
Give it a try and see how it becomes part of your regular cooking. If you make it, share how it turned out for you or ask me any questions—I’d love to hear from you!
More Potato Salad Recipes
â–¶ Easy Steakhouse Potato Salad Recipe
â–¶ Best Gordon Ramsay German Potato Salad Recipe
â–¶ The Best No.1 Classic Potato Salad
Olive Greek Potato Salad
Ingredients
Method
- Wash the potatoes well and cut any larger ones in half so they cook evenly. Place them in a large pot, cover with water, and add kosher salt. Bring to a boil and cook for about 12–15 minutes until fork-tender. Drain and let them cool slightly.
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and black pepper. Mix until smooth and well combined. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the kalamata olives, chopped sun-dried tomatoes, capers with a splash of their brine, thinly sliced red onion, and fresh dill. Give it a light mix.
- Add the warm potatoes into the bowl. Pour the dressing over the top and gently toss everything together so the potatoes stay intact and soak up the flavor.
- Sprinkle crumbled feta cheese over the salad. Let it sit for about 10 minutes before serving so the flavors come together nicely.
