Greek Potato Feta Olive Salad

This hearty Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette transforms ordinary potatoes into a Mediterranean delight that's become my go-to for summer gatherings and potlucks. The combination of creamy potatoes, briny olives, and tangy feta creates a perfect balance that keeps everyone coming back for seconds.

I first discovered this recipe during a summer vacation in Greece, where a local taverna owner shared her family's secret. The memory of enjoying this salad while overlooking the Aegean Sea makes this dish extra special whenever I recreate it at home.

Ingredients

• 2 pounds baby yellow potatoes Choose smaller potatoes for even cooking and better texture
• 1 cup kalamata olives Their distinctive flavor adds authentic Greek character
• 1 cup feta cheese Look for authentic Greek feta in brine for the best flavor
• 1 small red onion The sharp flavor mellows beautifully when mixed with the dressing
• 1/4 cup fresh parsley Brightens the entire dish with color and freshness
• 1/4 cup fresh dill Crucial for authentic Greek flavor
• 1/4 cup extra virgin olive oil Use high quality oil for best results
• 2 tablespoons red wine vinegar Provides the perfect tang
• 2 teaspoons lemon juice Fresh is best for bright citrus notes
• 1 teaspoon Dijon mustard Acts as an emulsifier for the dressing
• Salt and pepper Season to taste for perfect balance
• Optional 1/2 cup sundried tomatoes Adds sweet intensity and beautiful color

Step-by-Step Instructions

Boil the Potatoes

Thoroughly wash 2 pounds of baby yellow potatoes and place in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium high heat then reduce to a simmer. Cook until fork tender but not mushy about 15 to 20 minutes. Test frequently as cooking time varies based on potato size.

Cool and Cut

Drain potatoes in a colander and let cool for about 5 minutes until you can handle them. Cut into halves or quarters depending on size. The potatoes should be warm not hot when mixing with other ingredients to help absorb the dressing.

Combine Main Ingredients

In a large mixing bowl add the warm cut potatoes sliced red onion kalamata olives and crumbled feta cheese. The warm potatoes will slightly soften the onions and help release the oils from the olives.

Create Vinaigrette

In a separate smaller bowl whisk together the olive oil red wine vinegar lemon juice Dijon mustard chopped parsley and chopped dill until well combined. Season generously with salt and freshly cracked pepper. The mustard helps emulsify the dressing creating a perfect coating for the potatoes.

Dress the Salad

Pour the herb vinaigrette over the potato mixture while potatoes are still slightly warm. Gently fold everything together using a large spoon making sure all ingredients are evenly coated. Be careful not to break up the potatoes too much.

Add Optional Ingredients

If using sun dried tomatoes gently fold them in now. Their intense flavor complements the briny olives and tangy feta perfectly.

Rest and Serve

Allow the salad to rest for at least 20 minutes at room temperature before serving. This crucial resting time allows flavors to develop and meld together. For best results refrigerate for 2 hours or overnight then bring to room temperature before serving.

Bookmark

The kalamata olives are my secret hero in this recipe. I remember the first time I made this salad with regular black olives and while good it lacked that distinctive Mediterranean punch. When I switched to authentic kalamatas the flavor transformed completely taking me straight back to that little taverna in Santorini.

Perfect Pairings

This Greek potato salad pairs wonderfully with grilled meats especially lamb or chicken souvlaki. The bright herby flavors and tangy dressing complement the richness of grilled proteins. For a complete Mediterranean feast serve alongside hummus grilled pita bread and a simple cucumber tomato salad.

Storage and Make-Ahead Tips

This salad actually improves with time as the flavors have a chance to meld together. Store in an airtight container in the refrigerator for up to 3 days. The potatoes will continue absorbing the dressing becoming more flavorful. Bring to room temperature before serving for the best flavor experience as cold temperatures dull the taste.

Smart Substitutions

No need to worry if you're missing some ingredients. Red potatoes work beautifully in place of yellow. Any brined olive can substitute for kalamatas though the flavor profile will change slightly. No fresh dill? Use half the amount of dried dill instead. For a dairy free version try using cubed avocado in place of the feta its creaminess provides a similar textural contrast.

Recipe FAQs

→ How far in advance can I prepare this potato salad?

This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it in the refrigerator. If making ahead, consider adding the fresh herbs just before serving to maintain their vibrant color and flavor.

→ What can I substitute for kalamata olives?

If kalamata olives aren't available, you can substitute with black olives, green olives, or even a Mediterranean olive mix. Each variety will bring its own unique flavor profile while maintaining the essential briny element that complements the potatoes and feta.

→ Is there a dairy-free alternative to feta cheese?

Absolutely! For a dairy-free version, you can use plant-based feta alternatives now available in many grocery stores. Alternatively, consider adding extra olives and a sprinkle of nutritional yeast for a savory element, or incorporate diced avocado for creaminess.

→ What's the best way to prevent the potatoes from becoming mushy?

To maintain the potato's texture, be careful not to overcook them. They should be fork-tender but still hold their shape. Cooling them slightly before cutting and gently folding the ingredients together rather than vigorously stirring will help preserve their integrity in the final dish.

→ What main dishes pair well with this potato salad?

This Mediterranean potato salad pairs beautifully with grilled meats like lamb, chicken souvlaki, or fish. It's also excellent alongside other Mediterranean dishes such as spanakopita or moussaka. For a vegetarian meal, serve it with stuffed bell peppers or a hearty bean soup.

→ How can I make this dish more substantial for a main course?

Transform this side dish into a satisfying main course by adding protein such as grilled chicken, canned tuna, chickpeas, or white beans. You could also incorporate more vegetables like cucumber, cherry tomatoes, or roasted red peppers for additional texture and nutritional value.