Artichoke, Feta Cheese and Olive Potato Salad

Artichoke, Feta Cheese and Olive Potato Salad 5

If you’re hosting or heading to a cookout, I recommend this twist on the classic potato salad, dressed with a flavor-packed olive relish. Light and fresh this Artichoke, Feta Cheese and Olive Potato Salad is the perfect addition to any BBQ.  The salt from the olives is the perfect complement to the potatoes and the fennel adds a fresh crunch.

The best part about this potato salad it’s mayo free, so it’s perfect for your next picnic or potluck because it can sit outside without worrying about spoiling in the heat! If you are completing the Whole 30 you can omit the feta cheese and it’s compliant.

Ingredients:

2 lbs baby potatoes (I used red skin and golden)

7 Tablespoons Olive Oil

3 Tablespoons White Wine Vinegar

3 Teaspoons Dried Oregano

2 Cloves Garlic, minced

2 Tablespoons Capers, drained

10 Large Green Greek Olives, halved

10 Kalamata Olives, pitted and halved

1/2 to 1 Cup Chopped Fennel (bulb part only)

1 15 oz Canned Artichokes in Water

1/2 Teaspoon Fresh Ground Black Pepper

4 Scallions, chopped

Salt to taste

1/2 Cup Feta Cheese

In a stock pot add the potatoes and about 1 teaspoon of salt; fill the pot with water so the potatoes are just covered.  Bring the potatoes to a boil and cook for about 20 minuets until the potatoes are tender.  You can test the potatoes for doneness by sticking them with a fork; if the fork slides right out then they are done.  Remove the potatoes from the water and rinse with cool water.  Allow them to sit until to cool to the touch.

Artichoke, Feta Cheese and Olive Potato Salad

While the potatoes are cooling let’s get the dressing started.  In a medium bowl combine the olive oil, white wine vinegar, oregano, garlic, capers, and pepper.  Using a sharp knife pit the olives and cut in half; add to the bowl with the oil and vinegar mixture.

Artichoke, Feta Cheese and Olive Potato Salad 1

Thinly chop the fennel; then add it to the bowl.  Next chop the scallions and add them to the bowl ( whites and greens).

Artichoke, Feta Cheese and Olive Potato Salad 2

Once the potatoes are cooled; cut them in half and add them to the bowl.  Using your hands gently toss the potatoes with the dressing ensuring they are evenly coated.  If desired add the feta cheese then serve.  Potato salad tend to absorb salt and cold salads tend to need extra salt too, but the olives, capers and feta are salty, so be sure to taste the salad before adding additional salt.

Artichoke, Feta Cheese and Olive Potato Salad 3

* Adapted from Salad of the Day, by Georgeanne Brennan

Artichoke, Feta Cheese and Olive Potato Salad
Author: 
Recipe type: Salad
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Light and fresh this Artichoke, Feta Cheese and Olive Potato Salad is the perfect addition to any BBQ. Mayo free so, no need to worry about it sitting in the summer heat!
Ingredients
  • 2 lbs baby potatoes (I used red skin and golden)
  • 7 Tablespoons Olive Oil
  • 3 Tablespoons White Wine Vinegar
  • 3 Teaspoons Dried Oregano
  • 2 Cloves Garlic, minced
  • 2 Tablespoons Capers, drained
  • 10 Large Green Greek Olives, halved
  • ½ to 1 Cup Chopped Fennel (bulb part only)
  • 1 15oz Can of Artichokes in Water
  • 10 Kalamata Olives, pitted and halved
  • ½ Teaspoon Fresh Ground Black Pepper
  • 4 Scallions, chopped
  • Salt to taste
  • ½ Cup Feta Cheese
Instructions
  1. In a stock pot add the potatoes and about 1 teaspoon of salt; fill the pot with water so the potatoes are just covered. Bring the potatoes to a boil and cook for about 20 minuets until the potatoes are tender. You can test the potatoes for doneness by sticking them with a fork; if the fork slides right out then they are done. Remove the potatoes from the water and rinse with cool water. Allow them to sit until to cool to the touch.
  2. While the potatoes are cooling let's get the dressing started. In a medium bowl combine the olive oil, white wine vinegar, oregano, garlic, capers, and pepper. Using a sharp knife pit the olives and cut in half; add to the bowl with the oil and vinegar mixture.
  3. Thinly chop the fennel; then add it to the bowl. Next chop the scallions and add them to the bowl ( whites and greens).
  4. Once the potatoes are cooled; cut them in half and add them to the bowl. Using your hands gently toss the potatoes with the dressing ensuring they are evenly coated. If desired add the feta cheese then serve. Potato salad tend to absorb salt and cold salads tend to need extra salt too, but the olives, capers and feta are salty, so be sure to taste the salad before adding additional salt.

 

 

 

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