Name: Olive Greek Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 pounds small yellow potatoes, scrubbed; 1 tablespoon salt (for boiling); 1/2 cup chopped red onions or shallots (about 1 small red onion); 3 green onions, trimmed and thinly sliced (white and green parts); 1/2 cup chopped Italian parsley leaves; 1/2 cup chopped dill; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup red wine vinegar; 2 teaspoons Dijon mustard; 1 1/2 teaspoons dried oregano; 2 garlic cloves, pressed or finely minced; 1 1/2 teaspoons sea salt; 1/4 teaspoon black pepper; 1/2 cup extra virgin olive oil

Jump to Recipe· 4.3 from 12 reviews

If you’re looking for a salad that bursts with Mediterranean sunshine, loads of fresh herbs, and a tangy bite, then this Olive Greek Potato Salad Recipe is going to become your new favorite. It’s vibrant, hearty, and packs a punch of flavor with Kalamata olives, fragrant dill, crisp onions, and a zesty red wine vinegar dressing. Perfect for potlucks, family dinners, or anytime you want a side that feels both comforting and exotic.

Ingredients You'll Need

A white bowl at the center holds eight light brown potatoes with smooth skins. Around the bowl, there are eleven small white dishes arranged in a neat circle on a white marbled surface. These dishes hold various ingredients including bright yellow olive oil, reddish vinegar, light brown mustard, finely chopped green herbs, dark purple olives, green sliced scallions, chopped fresh green parsley, finely chopped red onion, yellow minced garlic, and seasonings of black pepper, salt, and dried oregano. The overall look is clean and organized with a soft natural light shining on the items. photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simplicity and the freshness of each ingredient. Every component plays a key role in building layers of flavor, from the tender potatoes that offer a creamy base to the lively herbs and briny olives that elevate the whole dish.

3 pounds small yellow potatoes: Their thin skins and buttery texture make them perfect for salads.

1 tablespoon salt: Essential for seasoning the boiling water to enhance the potato flavor.
½ cup chopped red onions or shallots: Adds a sharp, slightly sweet crunch to balance the salad.
3 green onions, trimmed and thinly sliced: Provides a fresh, mild onion note with both white and green parts.

½ cup chopped Italian parsley leaves: Offers a fresh, herbaceous brightness to lighten the dish.
½ cup chopped dill: Brings a fragrant, slightly citrusy aroma that pairs beautifully with potatoes.
½ cup Kalamata olives, pitted and halved: Delivers a salty, tangy punch that’s unmistakably Greek.

¼ cup red wine vinegar: Provides acidity to wake up the flavors and balance the richness of olive oil.
2 teaspoons Dijon mustard: Adds a mellow heat and helps emulsify the dressing.
1 ½ teaspoons dried oregano: Classic Greek herb that infuses earthiness and depth.

2 garlic cloves, pressed or finely minced: Gives the salad a subtle garlicky kick without overwhelming.
1 ½ teaspoons sea salt: Ensures every bite is perfectly seasoned.
¼ teaspoon black pepper: Adds a gentle warmth and complexity.

½ cup extra virgin olive oil: The heart of the dressing, enriching every ingredient with smooth, fruity flavor.

How to Make Olive Greek Potato Salad Recipe

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a boil and add the unpeeled small yellow potatoes along with one tablespoon of salt. Lower the heat to a steady simmer and cook until the potatoes are fork-tender, which should take about 15-20 minutes depending on their size. Keep an eye on different-sized potatoes and remove them accordingly so you don’t overcook any batch.

Step 2: Whisk Together the Vinaigrette

While the potatoes are cooking, prepare the dressing. In a small bowl, combine red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Whisk everything together and then slowly drizzle in the extra virgin olive oil while whisking continuously, creating a silky, emulsified dressing that will tie the salad together.

Step 3: Cool the Potatoes

Drain the cooked potatoes gently and set them aside to cool just enough so they’re comfortable to handle but still slightly warm. This warmth helps the potatoes soak in the dressing flavors better.

Step 4: Peel and Cube the Potatoes

Using a paring knife or the edge of a spoon, carefully scrape off the skins of the potatoes if you prefer them peeled. You can absolutely leave the skins on if you want more texture and rustic appeal. Then cut the potatoes into 1-inch cubes and place them in a large mixing bowl.

Step 5: Combine All Ingredients

Add the chopped red onions, sliced green onions, Italian parsley, dill, and Kalamata olives to the bowl with the potatoes. Give the vinaigrette one last whisk before pouring it over the salad. Gently toss everything together to coat each cube with the dressing and evenly distribute the fresh herbs and olives. Taste and adjust seasoning if needed.

Step 6: Serve

This Olive Greek Potato Salad Recipe is best enjoyed while slightly warm or at room temperature, allowing the flavors to mingle and develop beautifully.

How to Serve Olive Greek Potato Salad Recipe

A white bowl filled with a potato salad made of golden and light yellow potato chunks mixed with dark purple olive slices and bright green chopped herbs like dill and parsley. The salad has some light green sliced scallions scattered throughout. Around the bowl, there are three small white bowls with ingredients: one has dark purple olives, another bright green parsley, and the last one fresh green dill. Next to the bowls, two wooden spoons rest on a dark blue cloth on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish this salad with a little extra love by garnishing with a handful of fresh parsley leaves, a sprinkle of crumbled feta cheese, or some extra Kalamata olive halves. These touches add visual appeal and bursts of flavor that make every bite special.

Side Dishes

This potato salad pairs wonderfully with grilled meats like lamb, chicken, or pork. It’s equally delicious alongside roasted vegetables or as part of a Mediterranean mezze board featuring pita, hummus, and tzatziki for a fresh, festive spread.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out tomatoes or small bowls made of halved bell peppers. You could also layer it in a clear glass trifle dish with herbs and olives for a colorful presentation that invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Olive Greek Potato Salad Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after some resting time, making your next-day leftovers even tastier.

Freezing

Since potatoes can become grainy or watery after freezing, this salad is best enjoyed fresh or refrigerated. Freezing is not recommended as it will compromise texture and flavor.

Reheating

If you want to reheat leftovers, gently warm the salad in a pan over low heat or microwave it briefly, then stir well. Try not to overheat, as this can cause the herbs and olives to lose their bright flavor.

FAQs

Can I use other types of potatoes for this salad?

Yes! Yukon Gold or red potatoes work well too, but small yellow potatoes are ideal because of their creamy texture and thin skins which are easier to peel or leave on.

Is this salad good served cold or warm?

It’s fantastic both ways! Slightly warm or at room temperature allows the potatoes to soak in the dressing nicely, but it’s delicious chilled too, especially on a hot day.

What can I substitute for Kalamata olives?

If you don’t have Kalamata olives, you can use Manzanilla or Castelvetrano olives for a different but still delicious olive flavor.

Can I make the dressing ahead of time?

Absolutely! Making the vinaigrette a day ahead helps the flavors meld, and it will save you time when assembling the salad on the day you plan to serve it.

How do I prevent the potatoes from falling apart?

Check the potatoes frequently while boiling and remove them as soon as they’re fork tender but still firm. Overcooking will cause them to turn mushy, so smaller-sized potatoes and careful timing are key.

Final Thoughts

This Olive Greek Potato Salad Recipe is one of those dishes that feels like a warm Mediterranean hug in a bowl. It’s simple, colorful, and bursting with fresh flavors that will brighten any meal. Once you try it, I’m sure you’ll be making it again and again for gatherings or just because. Go ahead, give it a whirl and enjoy every delicious bite!

Olive Greek Potato Salad Recipe

Ingredients You'll Need