Mediterranean Potato Salad – The Best Olive Salad Ever

⏱ 30 Mins👩‍🍳 Easy

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There is something absolutely magical about a side dish that manages to steal the entire spotlight from the main course, and this Mediterranean Olive Salad Recipes masterpiece does exactly that. Forget everything you know about heavy, mayo-laden potato salads that leave you feeling sluggish and weighed down. We are diving into a world of vibrant acidity, salty pops of flavor, and sun-drenched herbs that taste like a vacation in a bowl. This is widely considered the Best Olive Salad for anyone craving the bright, bold flavors of the Greek islands without ever having to leave their kitchen.

Whether you are hunting for unique Passover Side Dishes that satisfy everyone or need the ultimate Side Dish For Grilling on a warm weekend, this salad brings a refreshing crunch and tang that balances perfectly with charred meats, roasted fish, or even plant-based mains. It’s a versatile powerhouse that fits into Dinners With Fruit and vegetable-forward spreads alike, proving that the humble potato can be elevated into something truly gourmet with just a few pantry staples.

🍋 Chef's Secret: Drizzle the caper brine over the potatoes while they are still warm! This ensures the saltiness is absorbed into the heart of the potato, rather than just sitting on the surface.

The secret to this viral-worthy dish lies in the layers of flavor. We start with tender petite potatoes that act as a sponge for a zesty, herb-infused dressing. Then, we fold in a collection of Greek Olive Recipes essentials: briny, pitted Kalamatas, sharp red onions, and those salty little jewels known as capers. This isn’t just another boring Olive Recipe; it’s a full-blown celebration of the Mediterranean lifestyle. Every bite of this Olive Greek Potato Salad is a symphony of flavors meeting the richness of the extra-virgin olive oil. It is, quite simply, the Recipes With Olive Salad lovers have been dreaming of. Prepare to have everyone at the table asking for seconds!

Olive Greek Potato Salad

★★★★★ 4.9/5 (24 ratings)

Prep15m

Cook15m

Total30m

Serves6

Cals310

Ingredients

• 2 lb Petite Potatoes
• 1/2 cup Olive Oil
• 1/2 cup Red Wine Vinegar
• 2 cloves Garlic
• 1 cup Kalamata Olives
• 7 oz Sun-dried Tomatoes
• 4 oz Capers
• 1/2 cup Fresh Dill
• 1/2 cup Feta Cheese

Instructions

1

Boil petite potatoes in salted water for 15 minutes until tender. Drain and allow to cool slightly.

2

In a jar, combine olive oil, red wine vinegar, minced garlic, and dried herbs. Shake until well emulsified.

3

Slice warm potatoes into bite-sized pieces. Drizzle the reserved caper brine over them and toss gently.

4

Add olives, red onion, sun-dried tomatoes, capers, and dill. Pour dressing over, toss to coat, and sprinkle with feta.

Frequently Asked Questions

Can I make this salad ahead of time? Yes! This salad is perfect for meal prep. The potatoes absorb more flavor the longer they sit. It stays fresh in the fridge for up to 3 days. What can I use instead of Red Wine Vinegar? If you don't have red wine vinegar, lemon juice or apple cider vinegar are great substitutes that maintain that signature tang. Is this recipe vegan? To make this recipe 100% vegan, simply omit the feta cheese or swap it for a plant-based feta alternative.

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