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Olive Greek Potato Salad Recipe

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4.3 from 12 reviews

This Olive Greek Potato Salad is a vibrant and flavorful dish featuring tender yellow potatoes tossed with a zesty red wine vinegar and Dijon mustard vinaigrette, fresh herbs like parsley and dill, and briny Kalamata olives. Perfect as a side for Mediterranean meals or picnics, it offers a refreshing and aromatic twist on classic potato salad.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt (for boiling)

Salad Mix-Ins

  • 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

Vinaigrette

  • 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

Instructions

  1. Boil the potatoes: Bring a large pot of water to a boil and add the unpeeled potatoes along with one tablespoon of salt. Reduce heat to keep a steady simmer and cook the potatoes until fork-tender, about 15-20 minutes, removing smaller ones earlier if needed.
  2. Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified.
  3. Cool the potatoes: Drain the cooked potatoes gently and let them cool just enough to handle comfortably.
  4. Peel and slice: Peel the potatoes by scraping the skins off with a paring knife or spoon if desired, then cut into 1-inch cubes and place into a large bowl.
  5. Combine ingredients: Add the chopped red onions, green onions, parsley, dill, and Kalamata olives to the potatoes. Re-whisk the vinaigrette and pour it over. Gently toss everything to combine well, adjusting seasoning if necessary.
  6. Serve: Serve the salad warm or at room temperature for best flavor.

Notes

  • You can leave the potato skins on for added texture and nutrients if preferred.
  • This salad is best served fresh but can be refrigerated for up to 2 days.
  • Add a splash of lemon juice for extra brightness if desired.
  • Use fresh herbs if available for a more vibrant taste.
  • Adjust salt and pepper to taste depending on the saltiness of the olives.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://avascooking.com/olive-greek-potato-salad-recipe/