Name: Olive Greek Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 lb petite white or red potatoes; 1-2 tsp kosher salt, for boiling; 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; 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; 1/2 cup crumbled feta cheese

Jump to Recipe· 3.8 from 6 reviews

I absolutely love sharing this Olive Greek Potato Salad Recipe with anyone who appreciates vibrant, Mediterranean-inspired flavors. To me, it is the perfect harmony between tender potatoes, tangy olives, aromatic herbs, and the boldness of sun-dried tomatoes and feta cheese. Each bite feels like a little journey to the sunny shores of Greece, all packed into one simple, wholesome salad. This recipe holds a special place in my kitchen because it’s both bursting with character and surprisingly easy to pull together, making it a go-to dish whether I’m hosting a family gathering or preparing a casual weeknight meal.

Why You’ll Love This Olive Greek Potato Salad Recipe

What really makes this Olive Greek Potato Salad Recipe stand out to me is the depth of flavors that develop with just a handful of pantry staples. The potatoes provide the perfect hearty base, soft yet firm enough to hold the robust dressing made with extra-virgin olive oil, red wine vinegar, garlic, and a delicate blend of dried thyme and oregano. Adding kalamata olives, sun-dried tomatoes, capers, and feta cheese not only infuses the dish with an authentic Mediterranean flair but also layers in briny, tangy, and creamy notes that keep me coming back for more every time.

I also appreciate how straightforward the preparation is—I can have this entire salad ready in about 30 minutes. It’s one of those recipes that feels impressive but doesn’t demand a mountain of effort or obscure ingredients. I find this salad especially perfect for warm-weather occasions like barbecues, potlucks, or simply a light and refreshing side at dinner. Honestly, if you’re looking for a dish that brings color, taste, and ease together in one, this recipe has never let me down.

Ingredients You’ll Need

The image shows a white marbled surface spread with many yellow round small potatoes arranged in groups. Around the potatoes are six small white bowls holding different ingredients: one bowl has dark green capers, another has dark purple olives, a third has white crumbled cheese, a fourth is filled with thin light purple onion slices, a fifth holds dark red sun-dried tomatoes, and the last bowl contains a transparent liquid with herbs. Fresh green dill sprigs are scattered on the surface, adding color and texture. A woman's hand is gently holding one potato at the edge of the layout. The lighting is soft and natural, highlighting the colors and textures. photo taken with an iphone --ar 4:5 --v 7

What I love about this Olive Greek Potato Salad Recipe is how the ingredients are simple but essential, each contributing its own burst of flavor, texture, or aroma. Every component works in harmony, creating a salad that’s fresh, tangy, savory, and incredibly satisfying.

2 lb petite white or red potatoes: These small potatoes hold their shape well when boiled and provide a tender, earthy base.
1-2 tsp kosher salt (for boiling): Essential for seasoning the potatoes right from the start.
1/2 cup extra-virgin olive oil: Adds richness and smoothness to bind all the ingredients together.
1/2 cup red wine vinegar: Gives the salad a bright, tangy kick that cuts through the richness.
2 cloves garlic, minced or crushed: Infuses a subtle, aromatic depth to the dressing.
2 tsp dry mustard: Brings a gentle warmth and complexity without overpowering the dish.
2 tsp dried thyme: Offers an earthy, slightly minty herbaceous note that complements the potatoes beautifully.
2 tsp dried oregano: Adds a classic Mediterranean flavor that ties in perfectly with the olives and capers.
1 tsp kosher salt: Balances the seasoning throughout the salad.
1 tsp ground black pepper: Provides a subtle heat to awaken the flavors.
1 cup pitted kalamata olives: These tangy and bold olives contribute a salty, rich flavor and a lovely purple hue.
7 oz oil-packed sun-dried tomatoes, drained and chopped: Imparts a sweet, intense tomato flavor and chewy texture.
4 oz capers, brine reserved: Lends a briny sharpness that brightens every bite.
1 cup thinly sliced red onion: Adds crunch and a gentle sharpness that balances the richness.
1/2 cup rough chopped fresh dill: Offers a fresh, citrusy herb flavor to lighten the salad.
1/2 cup crumbled feta cheese: Brings creamy, tangy saltiness that completes the dish with a classic Greek touch.

Directions

Step 1: Start by washing your petite potatoes thoroughly. Place them in a large pot filled with cold water, and add 1 to 2 teaspoons of kosher salt to the water. Bring it to a boil and cook the potatoes for about 15 to 20 minutes, or until they are tender when pierced with a fork but still hold their shape. Drain and allow them to cool slightly.

Step 2: While the potatoes are cooking, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, remaining kosher salt, and black pepper in a large mixing bowl. This will be the vibrant dressing that dresses your salad with flavor and brightness.

Step 3: Chop the sun-dried tomatoes and slice the red onion thinly. Roughly chop the fresh dill. Also, ensure your kalamata olives are pitted and ready to go, and drain the capers but reserve the brine for later to splash in if needed for extra tanginess.

Step 4: When the potatoes are cool enough to handle, cut them into bite-sized pieces, about 1 to 1.5 inches each. Add the potatoes to the bowl with your dressing and gently toss to coat every piece thoroughly, making sure to be gentle so the potatoes don’t break apart.

Step 5: Fold in the kalamata olives, chopped sun-dried tomatoes, capers, sliced red onions, and chopped dill. Toss gently again, letting all the ingredients mingle and the dressing soak in.

Step 6: Finally, sprinkle the crumbled feta cheese over the top and give the salad one last very gentle toss, just enough to incorporate the feta without mashing it.

Step 7: Cover the salad and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to blend beautifully and the potatoes to fully absorb the dressing.

Servings and Timing

This Olive Greek Potato Salad Recipe yields about 4 hearty servings. Preparation time is quick and easy, taking roughly 10 minutes. Boiling the potatoes requires around 15 to 20 minutes, while cooling and resting the salad for 30 minutes helps the flavors come together perfectly. Overall, you’re looking at about 45 to 50 minutes from start to finish, including that important cooling period.

How to Serve This Olive Greek Potato Salad Recipe

The image shows a close-up of a fork holding a bite-sized portion of potato salad above a white bowl filled with the same salad. The salad has three visible layers: the base layer is made of small yellow potato pieces with a smooth, creamy texture, the middle layer includes chopped red onions and bits of green parsley scattered throughout, and the top layer is a light, creamy dressing that coats the ingredients evenly. The salad pieces are mixed with small white beans, adding a soft texture, and garnished with a few small parsley leaves. The background is a white marbled surface with a blurred view of the white bowl filled with the salad. Photo taken with an iphone --ar 4:5 --v 7

From my experience, this salad shines when served chilled or at room temperature. It’s so refreshing on a warm day, and the flavors are at their best after the salad has had a good rest in the fridge. I love pairing this salad with grilled chicken, lamb skewers, or fresh pita bread to make a delicious Mediterranean-inspired meal.

When it’s time for presentation, I like to garnish the salad with a few whole Kalamata olives, a sprinkle of additional fresh dill, and even a few extra crumbles of feta. This adds visual appeal and a fresh burst of flavor with every bite. For a bit of extra color and crunch, a handful of sliced cucumbers or cherry tomatoes on the side works wonders.

For beverages, a crisp white wine like a Sauvignon Blanc or a chilled rosé pairs beautifully with the briny, herby notes of the salad. If you prefer non-alcoholic options, sparkling water with a squeeze of lemon or a homemade iced herbal tea complements the freshness perfectly. This salad is fantastic for casual family dinners, weekend get-togethers, and holiday spreads alike, adapting effortlessly to various occasions.

Variations

I love how versatile this Olive Greek Potato Salad Recipe is. If you want to mix things up, you can swap out the petite potatoes for fingerling potatoes or even baby Yukon Golds, which lend a slightly creamier texture. For those avoiding dairy or looking to keep it vegan, simply omit the feta cheese or substitute with a vegan-friendly cheese alternative or nutritional yeast for a cheesy flavor.

If you want to add a more herbaceous punch, fresh parsley or mint make delightful additions alongside or instead of the dill. For a smoky twist, roasting the potatoes instead of boiling them adds a caramelized depth that contrasts beautifully with the salty olives and tangy dressing. You can even experiment by adding toasted pine nuts or walnuts for an added crunch that surprises and delights.

For a gluten-free diet, this salad is naturally safe as it contains no gluten ingredients. Just make sure to double-check the caper brine and sun-dried tomato packaging to confirm no gluten-containing additives if you are highly sensitive.

Storage and Reheating

Storing Leftovers

When it comes to leftovers, I store this Olive Greek Potato Salad in an airtight container in the refrigerator. It keeps well for up to 3 to 4 days, though I find the flavors intensify and improve with a day or two of chilling. If you anticipate a longer storage time, keeping the feta separate until serving helps maintain a fresher texture.

Freezing

I do not recommend freezing this salad. The delicate potatoes and fresh ingredients like dill, red onions, and feta do not freeze well and tend to become watery or mushy upon thawing. The texture and flavor will change noticeably, so I prefer to enjoy this salad fresh or refrigerated within a few days.

Reheating

Since this salad is best served chilled or at room temperature, I don’t typically reheat it. If you’d like to enjoy it a bit warmer, just let it sit at room temperature for 20 to 30 minutes before serving rather than microwaving, which can alter the texture of the potatoes and wilt the fresh herbs.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While petite white or red potatoes are ideal for their size and texture, fingerlings or baby Yukon Golds work wonderfully too. Just keep in mind that waxy potatoes hold their shape best, preventing the salad from becoming too mushy.

Is this salad suitable for meal prep?

This Olive Greek Potato Salad Recipe is fantastic for meal prep since it keeps well in the fridge for a few days. It gains flavor as it rests, making it a great make-ahead side dish or light lunch option.

Can I make this salad vegan?

Yes! To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative or a sprinkle of nutritional yeast. The rest of the ingredients are naturally vegan-friendly.

How can I adjust the flavor if I like it more tangy?

If you prefer a tangier salad, you can increase the amount of red wine vinegar slightly or add a splash of the reserved caper brine. Just add a little at a time and taste as you go to find your perfect balance.

What can I serve this salad with?

I like pairing this salad with grilled meats such as chicken or lamb, fresh pita bread, or alongside other Mediterranean dishes like hummus and tzatziki. It also works beautifully as a colorful side at picnics and barbecues.

Conclusion

If you’re craving a salad that’s bursting with fresh, bold flavors and a wonderful mix of textures, you really can’t go wrong with this Olive Greek Potato Salad Recipe. It’s one of those dishes that feels both comforting and sophisticated at the same time, and it never fails to impress family and friends. I hope you enjoy making it as much as I do, and that it brings a little Mediterranean sunshine to your table!