I have a warm memory that’s forever intertwined with this Olive Greek Potato Salad recipe. Picture this: sunny afternoons spent at my grandmother’s bustling kitchen, the air filled with laughter, love, and the mouthwatering scents of her Mediterranean dishes. As a child, I listened to her stories while eagerly anticipating her iconic potato salad, a staple at every family gathering. It wasn’t just a recipe; it was the essence of family, culture, and joy. Today, this Olive Greek Potato Salad embodies those cherished moments, and I can’t wait to share it with you!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 20 minutes
- Total Duration: 35 minutes
- Portion Size: Serves 6-8
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 220
- Protein: 5g
- Carbs: 28g
- Fats: 10g
- Fiber: 3g
- Sugars: 2g
- Sodium: 350mg
Why You’ll Love This Olive Greek Potato Salad
This Olive Greek Potato Salad is not just any salad; it’s a vibrant platter of colors, textures, and flavors that play beautifully together. With the creaminess of feta cheese, the briny burst of Kalamata olives, and the crunch of fresh vegetables, this dish will transport you straight to a sun-drenched Greek island! It’s perfect for picnics, barbecues, or simply to brighten up your dinner table.
The Complete Cooking Journey
Let’s embark on this delightful cooking adventure together! From boiling the tender potatoes to creating a zesty dressing, each step is infused with a touch of love and tradition. You’ll find that this creamy, tangy, and satisfying salad is so effortless to whip together, making it an excellent dish for both seasoned cooks and culinary novices.
Ingredients:
- 2 pounds of potatoes
- 1 cup of Kalamata olives, pitted and sliced
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Method:
Step 1: Boil the Potatoes
Begin your culinary journey by placing the potatoes in a large pot of salted water. Let them boil until they’re fork-tender, which should take about 15-20 minutes. Once they’re ready, drain them and set them aside to cool slightly. Don’t forget to cut them into bite-sized pieces after they’ve cooled.
Step 2: Combine the Ingredients
In a large mixing bowl, bring together the boiled potatoes, sliced Kalamata olives, halved cherry tomatoes, diced red onion, and crumbled feta cheese. This medley of ingredients is a feast for both the eyes and the senses!
Step 3: Whisk the Dressing
In a smaller bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This zesty dressing will enhance the flavors and tie everything together beautifully.
Step 4: Dress the Salad
Pour the creamy dressing over the potato mixture. Toss gently to combine and ensure each piece is coated with the luscious dressing.
Step 5: Garnish and Serve
Finish off your salad by garnishing it with fresh parsley. Serve it chilled or at room temperature, letting the flavors meld together.
Serving Suggestions & Pairings
This Olive Greek Potato Salad shines on its own but shines even brighter alongside grilled chicken, fish, or as part of a Mediterranean meze platter. Pair it with a crisp glass of white wine, and you have a complete feast that will leave your guests raving!
Storage & Leftovers Guide
Leftovers can be refrigerated in an airtight container for up to three days. The flavors will continue to develop, making it even more delicious the next day! If you plan to enjoy it later, consider adding fresh parsley just before serving.
Kitchen Wisdom & Success Tips
- Perfect Potatoes: Use waxy potatoes for the best texture, as they hold their shape well after boiling.
- Prevent Browning: If you’re preparing the potatoes ahead of time, toss them in a little olive oil to prevent browning.
- Meal Prep: This salad can be made a day in advance, making it an excellent option for entertaining.
Flavor Variations & Adaptations
Feel free to get creative! Want to add a crunch? Toss in some chopped cucumbers. Craving more protein? Grilled chicken or chickpeas will make it heartier. You could even sprinkle in some capers or use different varieties of olives to suit your palate!
Reader Questions & Solutions
-
Can I use other types of potatoes?
Absolutely! While waxy varieties work best, you can experiment with Yukon Gold or even sweet potatoes for a different flavor profile. -
What if I don’t like olives?
No problem! You can substitute olives with diced pickles for a tangy twist. -
How can I make this salad vegan?
Simply omit the feta cheese or use a plant-based cream cheese alternative. -
What’s the best way to serve this salad?
This salad is fantastic at room temperature, making it perfect for potlucks or outdoor events. -
How do I prevent my potatoes from becoming mushy?
Ensure you don’t overboil them; just cook them until fork-tender.
Wrapping Up
As you prepare this Olive Greek Potato Salad, remember the love and stories that go hand in hand with each ingredient. Cooking is not just about the food; it’s about creating memories, and I hope this delightful salad becomes a part of yours. So go ahead, gather your ingredients, and dive into this flavorful journey that is bursting with Mediterranean charm. Happy cooking!
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Olive Greek Potato Salad
- Total Time: 35 minutes
- Yield: 6 - 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy Olive Greek Potato Salad that brings together flavors of Kalamata olives, feta cheese, and fresh vegetables, perfect for picnics and gatherings.
Ingredients
- 2 pounds of potatoes
- 1 cup of Kalamata olives, pitted and sliced
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes, then drain and cool slightly before cutting into bite-sized pieces.
- In a large mixing bowl, combine the boiled potatoes, sliced Kalamata olives, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
- In a smaller bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the potato mixture and toss gently to combine.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
Use waxy potatoes for the best texture and toss them in olive oil to prevent browning if prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
