Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

Introduction

This Greek Potato Salad is a flavorful twist on a classic favorite, combining tender potatoes with briny olives, sun-dried tomatoes, and tangy feta cheese. Perfect as a side dish for any meal, it offers a delightful Mediterranean flair that’s simple to prepare and sure to please.

Ingredients

• 2 pounds petite white or red potatoes
• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun dried tomatoes, drained and chopped
• 4 ounces capers, drained and reserve brine
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped
• ½ cup feta cheese, crumbled
• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, pressed or minced
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Step 1: Add the potatoes to a medium pot and fill with enough water to cover them by 1 inch. Bring to a boil, add 1-2 teaspoons of kosher salt, then reduce to a rolling simmer. Cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. Step 2: While the potatoes cook, prepare the dressing. Combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in a jar with a lid. Secure the lid and shake well. Set aside.
3. Step 3: Drain the cooked potatoes. Once cool enough to handle, cut them into halves or bite-sized chunks. While still warm, drizzle with the reserved caper brine, toss gently, and set aside to cool.
4. Step 4: Add kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the potatoes. Toss gently with the prepared dressing. Adjust seasoning with additional salt and pepper if needed. Top with crumbled feta cheese before serving.
5. Step 5: Serve warm, at room temperature, or chilled. For best flavor, let the salad rest for at least an hour to allow the potatoes to absorb the dressing.

Tips & Variations

• Use small new potatoes or fingerlings for a more rustic texture and presentation.
• Substitute fresh herbs like parsley or mint if you prefer a lighter herb flavor.
• For a creamier salad, add a dollop of Greek yogurt or a drizzle of tahini just before serving.
• Let the salad marinate overnight in the refrigerator for even deeper flavor.

Storage

Store the Greek Potato Salad in an airtight container in the refrigerator for 3-4 days. It can be served cold or brought to room temperature before eating. If needed, gently toss the salad before serving to redistribute the dressing and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olives instead of kalamata?

Yes, you can use other types of olives, but kalamata olives provide a distinctive rich, briny flavor typical of Greek salads.

Is it necessary to use the reserved caper brine?

The caper brine adds a subtle tang and saltiness that enhances the salad’s flavor, but if you prefer, you can omit it or replace it with a splash of lemon juice or extra vinegar.

Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

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★★★★★

4.7 from 111 reviews

A vibrant and tangy Greek Potato Salad featuring tender petite potatoes tossed with kalamata olives, sun-dried tomatoes, capers, and fresh herbs, all coated in a zesty red wine vinegar and olive oil dressing, finished with creamy crumbled feta cheese. Perfect as a refreshing side dish served warm, at room temperature, or chilled.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds petite white or red potatoes

Add-ins

• 1 cup pitted kalamata olives
• 7 ounces oil-packed sun dried tomatoes, drained and chopped
• 4 ounces capers, drained (reserve brine)
• 1 cup red onion, thinly sliced
• ½ cup fresh dill, roughly chopped
• ½ cup feta cheese, crumbled

Dressing

• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 cloves garlic, pressed or minced
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Cook the potatoes: Place the potatoes in a medium pot and cover with water by 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce to a rolling simmer. Cook until tender and easily pierced by a fork or skewer, about 15 minutes.
2. Prepare the dressing: While potatoes cook, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in a jar with a lid. Shake well to blend and set aside.
3. Drain and cut potatoes: Drain cooked potatoes and let cool until handleable. Chop into halves or bite-sized pieces depending on size. While still warm, drizzle with reserved caper brine, toss gently, and let cool.
4. Combine ingredients: Add kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the cooled potatoes. Toss gently with the prepared dressing to coat evenly.
5. Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled. For best flavor, allow to rest at least one hour before serving. Refrigerate leftovers for 3-4 days.

Notes

• Reserve the caper brine to add a salty, tangy kick to the warm potatoes before mixing with the dressing.
• This salad is very versatile and can be served warm, room temperature, or chilled depending on preference.
• Letting the salad rest for at least one hour enhances the flavors as the potatoes soak up the dressing.
• Use petite potatoes for quicker cooking and bite-sized pieces that hold their shape well.
• Leftover salad keeps well refrigerated for up to 4 days.

Keywords: Greek potato salad, Mediterranean salad, potato salad with olives, feta cheese salad, summer side dish, easy potato salad