Easy Potato Salad with a Twist: Olive Relish, Artichokes & Feta for the Win!

Salty bites of olive, creamy feta, and luscious artichoke take this easy potato salad up to eleven. Mayo-free, this unexpected homemade potato salad travels exceptionally well. Make it and take it today.

Georgeanne Brennan

  |  

Sep 10, 2024

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Get ready for an easy potato salad recipe that will surprise and delight you. Although feta originated in Greece, French feta, milder and less salty, is better for this salad because of the saltiness of the olive relish. You can make the olive relish up to a day in advance. Cover and refrigerate, stirring occasionally, until ready to use.

Unlike a lot of sad potato salad recipes out there, since we forego the mayo, this tasty take travels well. It’s a make-and-take, not to mention make-ahead dream.

Here’s What to Serve With This Easy Potato Salad

Serve this upgrade on a classic with these incredible Spicy Quinoa and Black Bean Burger this summer spread: Summer Salad w/Grilled Peaches, these smoky Grilled Artichokes w/Gremolata, this delectable Arugula, Quinoa, and Fig Salad, and our Curry Chicken Salad (great for picnic packing!).

Finish it off with a little something sweet, our panna cotta pie w/fresh berries hits the spot, as does our boozy adult popsicles with fresh mint (YUM).

Updated Homemade Potato Salad Recipe: The Method

Ingredients

• 5 tablespoons olive oil
• 2 1/2 tablespoons white wine vinegar
• 1 clove largegarlic minced
• 11/2 teaspoon dried oregano
• Salt and freshly ground pepper
• 6 large Greek or Sicilian green olives pitted and chopped
• 6-8 brine-cured black Mediterranean olives pitted and chopped
• 1/2 cup chopped fennel
• 3 large green onions including green parts, chopped
• 12 small multicolored potatoes about 21/2 pounds
• 14 ounces quartered artichoke hearts in water preferably from a jar
• 5 ounces feta cheese coarsely crumbled

Preparation

1. To make the olive relish, combine the oil, vinegar, garlic, oregano, and 1/4 tsp pepper in a bowl. Whisk to blend.
2. Stir in the olives, fennel, and two-thirds of the green onions.
3. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a small knife, about 25 minutes.
4. Drain and let stand until cool to the touch, about 20 minutes.
5. Cut the potatoes in half, then transfer to a large bowl.
6. Sprinkle with salt and pepper to taste. Add the artichokes and olive relish. Toss to blend.
7. Stir in most of the cheese, reserving some for sprinkling on top.
8. Sprinkle the remaining green onions and the remaining cheese over the salad and serve.

Recipe and image courtesy of Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year by Georgeanne Brennan and Weldon Owen Publishing.