why make this recipe
This Olive Greek Potato Salad is fresh and easy. It uses simple ingredients and comes together fast. It makes a good side for picnics and weeknight dinners. You can serve it with a warm sandwich like the best sandwich for potato soup for a full meal.
introduction
This salad mixes tender potatoes, olives, tomatoes, and a light dressing. It gives salty and bright Greek flavors. It is cool, filling, and good for warm days. It also works well with fish or other main dishes, and you can read more about pairing with fish in the guide about sweet potatoes and fish.
how to make Olive Greek Potato Salad
Ingredients :
2 lbs potatoes, peeled and diced, 1 cup Kalamata olives, pitted and chopped, 1/2 cup red onion, finely chopped, 1/2 cup cherry tomatoes, halved, 1/4 cup fresh parsley, chopped, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, Salt and pepper to taste, 1 teaspoon dried oregano
Directions :
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool., 2. In a large bowl, combine the cooled potatoes, olives, red onion, cherry tomatoes, and parsley., 3. In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper., 4. Pour the dressing over the potato salad and gently toss to combine., 5. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
If you want a firmer dressing or tips on texture, check a quick tip on how to thicken dressings similar to how to thicken potato soup in a crock pot.
how to serve Olive Greek Potato Salad
Serve this salad cold or at cool room temperature. Spoon it into a bowl and garnish with extra parsley or a few olive halves. It goes well with grilled meats, cold cuts, or simple breads. For a party plate, try it next to snacks like loaded sweet potato nachos for variety.
how to store Olive Greek Potato Salad
Keep the salad in a sealed container in the fridge. It will stay fresh for 3 to 4 days. Stir gently before serving if the dressing settles. Do not leave it out more than two hours at room temperature.
tips to make Olive Greek Potato Salad
- Use waxy potatoes so pieces hold shape after boiling.
- Let the potatoes cool fully before adding dressing to keep it light.
- Chop olives and onions small so every bite has flavor.
- Taste and add salt last because olives are salty.
- For a lighter creamy touch in other dishes, you can try recipes like the pumpkin pie Greek yogurt bowl for ideas on using Greek yogurt elsewhere.
variation (if any)
- Add crumbled feta for more cream and tang.
- Use red potatoes or baby potatoes for a different look.
- Add cucumber or bell pepper for extra crunch.
- Swap red wine vinegar for lemon juice for a brighter taste.
FAQs
Q: Can I make this salad a day ahead?
A: Yes. Make it a day ahead and chill. Flavors meld and it often tastes better the next day.
Q: Can I use regular olives instead of Kalamata?
A: Yes. Use green or black olives you like. Adjust salt if olives are salty.
Q: How do I reheat leftovers?
A: This salad is best cold. If you prefer warm, reheat only the amount you will eat and serve right away.
Q: Is this salad vegan?
A: Yes. The basic recipe is vegan if you do not add feta or other dairy.
Q: Can I use frozen potatoes?
A: Fresh boiled potatoes work best. Frozen can get soft and break apart.
Olive Greek Potato Salad
Ingredients
Method
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, olives, red onion, cherry tomatoes, and parsley.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
- Pour the dressing over the potato salad and gently toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.