If you are craving a vibrant and refreshing salad packed with Mediterranean charm, this Greek Olive Potato Salad Recipe is a true winner. It combines tender, waxy Yukon Gold potatoes with the salty tang of Kalamata olives, crisp red onion, and the brightness of fresh lemon juice. Each bite bursts with flavor and texture, making it a perfect side dish that feels both comforting and exotic. Whether you’re bringing it to a picnic or serving it alongside grilled meats, this salad showcases how simple ingredients can come alive in the most delightful way.
Ingredients You’ll Need
This Greek Olive Potato Salad Recipe calls for a handful of essential ingredients that work together beautifully. Each component adds a unique element to the dish — from the creamy potatoes to the briny olives and zesty dressing, it’s a symphony of flavors and colors that’s surprisingly easy to assemble.
- 1.5 lbs Yukon Gold potatoes: Their waxy texture holds shape perfectly after boiling, giving the salad a creamy yet firm bite.
- 1/2 cup red onion, sliced: Adds a sharp, crisp contrast that wakes up your palate.
- 1/4 cup fresh parsley, chopped: Brings a fresh, herbaceous note that brightens the entire dish.
- 1 cup Kalamata olives, pitted: These olives deliver the signature salty, fruity punch that’s indispensable in Greek cooking.
- 3 tbsp extra virgin olive oil: The golden elixir that enriches the salad with smooth, peppery depth.
- 1/4 cup fresh lemon juice: Offers the perfect balance of tang and acidity to lift the flavors.
- Salt to taste: Enhances all ingredients without overwhelming the delicate balance.
- Pepper to taste: Adds a subtle, warming kick that complements the salad’s freshness.
How to Make Greek Olive Potato Salad Recipe
Step 1: Boil the Potatoes Until Tender
Start by boiling the Yukon Gold potatoes in plenty of salted water. The key is to cook them until they are fork-tender, about 15 minutes, but be careful not to overcook. You want them soft enough to enjoy but firm enough to hold their shape in the salad.
Step 2: Drain and Cool While Prepping the Vegetables
Once the potatoes are done, drain them and allow them to cool for about 10 minutes. While they cool, slice the Kalamata olives and red onion thinly. This step is crucial because tossing warm potatoes with the other ingredients can soften everything too much, so patience pays off!
Step 3: Gently Combine the Potatoes, Olives, Onion, and Parsley
In a large bowl, carefully mix the cooled potatoes with the Kalamata olives, sliced red onion, and freshly chopped parsley. Handle the potatoes gently to prevent them from mashing — you want those lovely chunks to remain intact to enjoy that satisfying texture contrast with the salty olives.
Step 4: Whisk Dressing and Toss the Salad
Whisk together the fresh lemon juice and extra virgin olive oil until creamy and smooth. Pour this zesty dressing over the potato mixture and toss everything gently to coat each bite with vibrant flavor. For best results, let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld.
How to Serve Greek Olive Potato Salad Recipe
Garnishes
Before serving, consider sprinkling a little extra chopped parsley or a few whole Kalamata olives on top for added visual appeal and a fresh pop of color. Some crumbled feta cheese works beautifully as well, turning this salad into an even more indulgent treat.
Side Dishes
This Greek Olive Potato Salad Recipe pairs wonderfully with grilled chicken, lamb kebabs, or fresh fish. Its bright and tangy profile cuts through richer mains, making it a perfect summer companion or picnic favorite. Don’t forget a side of warm pita bread or a crisp green salad to round out your meal.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out bell peppers or alongside a bed of mixed greens. You can also spoon it onto crostini for a delightful appetizer or layer it in a jar for an eye-catching lunch option. No matter how you serve it, this salad shines in every form!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This salad holds up well and actually tastes better the next day once the flavors have further melded. Just give it a gentle stir before serving again.
Freezing
Due to the fresh ingredients like potatoes and olives, freezing the Greek Olive Potato Salad Recipe isn’t recommended as it will alter the texture and freshness drastically. Best to enjoy it fresh or within a couple of days.
Reheating
Since this dish is best served chilled or at room temperature, reheating is unnecessary. If desired, let it sit out for 20 minutes before eating to bring it closer to room temperature and enjoy its full flavor profile.
FAQs
Can I use other types of potatoes for this salad?
While Yukon Gold potatoes are preferred for their waxy texture that holds up well, you can use red potatoes or fingerlings. Avoid starchy potatoes like Russets as they tend to fall apart when mixed.
Are Kalamata olives essential in this recipe?
Kalamata olives deliver the authentic briny, fruity flavor that defines the salad’s character. You can substitute with other black olives, but it won’t have the same Mediterranean punch.
How long can I keep the salad in the fridge?
The salad is best eaten within 2 to 3 days. It’s delicious after an overnight rest and still fresh after a couple of days if stored properly.
Can I add feta cheese directly into the salad?
Absolutely! Adding crumbled feta enhances the creaminess and adds a salty tang, making the salad even more indulgent. Just mix it in during the final toss.
Is this salad vegan?
As written, the salad is vegan, especially if you skip any optional feta. The simple, fresh ingredients make it perfect for any dietary preference.
Final Thoughts
There’s something truly special about this Greek Olive Potato Salad Recipe — it’s fresh, flavorful, and straightforward, perfect for sharing with friends or family. The balance of textures and bright, bold flavors make it a standout addition to any meal. Give it a try and watch how quickly it becomes a favorite in your cooking repertoire!
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Greek Olive Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing Greek Olive Potato Salad featuring tender Yukon Gold potatoes, briny Kalamata olives, crisp red onions, and fresh parsley, all tossed in a zesty lemon and extra virgin olive oil dressing. Perfect as a light side dish or a flavorful addition to your Mediterranean meals, this salad is easy to prepare and served chilled.
Ingredients
Potatoes
- 1.5 lbs Yukon Gold potatoes (waxy texture preferred)
Vegetables & Herbs
- 1/2 cup red onion, sliced
- 1/4 cup fresh parsley, chopped
- 1 cup Kalamata olives, pitted
Dressing
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Boil Potatoes: Place the Yukon Gold potatoes in a pot of salted water and boil until fork-tender, approximately 15 minutes. Be careful not to overcook to maintain their waxy texture.
- Prep Vegetables: Drain the potatoes and allow them to cool for about 10 minutes while you prepare the vegetables by slicing the Kalamata olives and red onion.
- Combine Ingredients: Gently mix the cooled potatoes with the sliced olives, red onion, and chopped parsley to avoid mashing the potatoes.
- Make Dressing and Toss: Whisk together the fresh lemon juice and extra virgin olive oil. Pour the dressing over the potato mixture, toss gently to combine, and chill the salad for 30 minutes before serving to enhance the flavors.
Notes
- Use waxy potatoes like Yukon Gold for the best texture; avoid starchy varieties.
- Make sure to let potatoes cool to prevent the dressing from wilting the fresh herbs.
- Adjust salt and pepper to taste after tossing, as the olives add natural saltiness.
- This salad is best served chilled but can be enjoyed slightly warm.
- Optionally, add a sprinkle of feta cheese for extra creaminess and flavor.
