Mayonnaise-based potato salads don’t always fare well in the sweltering heat of a humid afternoon, so this summer, we’re ditching the mayo in favor of something much brighter, bolder, and infinitely more delicious. This Italian-inspired potato salad with whole pitted green olives and feta cheese is easy to make, holds up perfectly at a barbecue or picnic, and packs a rather serious flavor punch. By infusing olive oil with sun-dried tomatoes, dried herbs, and seasonings, this dressing transforms tender, boiled baby yellow potatoes into a side dish that will have everyone reaching for seconds.
When I shared our recipe for Sun Dried Tomato Italian Dipping Oil for Bread a few weeks ago, I did so intending to show how this particular dipping oil could be used either on its own with bread or as a key ingredient in other recipes, like this Italian-inspired potato salad. Here’s the thing. I wanted to show just how easy it is to make a sauce, marinade, seasoning, or dressing to transform common everyday dishes into something just a wee bit more. Or in this case, a whole heck of a lot more. You see, thanks to this sun-dried tomato dipping oil, not only did B.O.B. Bob and I get to enjoy crusty bread, dunked in its gorgeousness, one night for dinner, but we also got to enjoy flavor-packed potato salad with our friends a few nights later, as a side dish to Sun-Dried Tomato Saucy Turkey Meatballs on game night. Now, come on, who doesn’t love a two-for-one recipe? I know we certainly do. And since there was even a little bit of leftover oil for me to enjoy a few days later, drizzled over the insides of a crusty roll, to make a sandwich for lunch, this really turned out to be a three-for-one recipe. Even better, right? For sure, this is one of those recipes that I’ll be making regularly from here on out. And I truly am excited to show y’all just how many uses it has.
Ingredients:
Sun Dried Tomato Italian Dipping Oil for Bread:
- 3/4 Cup Extra-Virgin Olive Oil
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Parsley
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Dried Rosemary
- 1/4 Teaspoon Dried Thyme
- 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
Potato Salad:
- 1 1/2 Pounds Small, Little, or Baby Yellow Potatoes
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1/4 Cup Sun Dried Tomato Italian Dipping Oil for Bread
- 2 Tablespoons Red Wine Vinegar
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (6-oz.) Can Medium Green Ripe Pitted Olives, Drained
- 3-oz. Feta Packed in Brine
Directions:
Sun Dried Tomato Italian Dipping Oil for Bread:
- Place all of the ingredients in a glass bowl or measuring cup. Whisk well to combine.
- Allow the dipping oil to rest for 30 minutes, stirring occasionally.
- Serve with chunks of crusty bread for dipping.
Potato Salad:
- Rinse the potatoes and scrub off any debris or dirt. Quarter each small potato and place it into a large pot. Once all of the potatoes are quartered, cover them with cold water by an inch. Add the coarse sea salt and cook on high for 13 to 17 minutes, or until fork-tender.
- Drain the potatoes.
- In a large glass bowl, whisk together the 1/4 cup Sun Dried Tomato Italian Dipping Oil for Bread, red wine vinegar, black pepper, and crushed red pepper flakes. Add the drained potatoes and gently stir to combine.
- Allow to cool and then refrigerate until chilled.
- Add the drained green olives. Gently stir to combine.
- Remove the feta from the brine, shaking off any excess moisture. Crumble and add to the potato salad. Gently stir to combine.
Suggestions:
- To make this recipe, I used homemade Sun Dried Tomato Italian Dipping Oil for Bread. This potato salad is just one of many delicious ways you can use it.
- You will not need to use all of the dipping oil for this recipe. Use the remainder to dip crusty, torn bread pieces into or mix it with vinegar to create a delicious, tangy salad dressing.
- Canned green olives are soft and mild, without the briny flavor of most jarred green olives. Their subtlety works well in this recipe, allowing you to taste all the other flavors. As a bonus, they are also more economical.
- I used feta packed in brine for this recipe because, in my opinion, it has more flavor and a much creamier texture than the drier pre-crumbled store-bought versions.
- This recipe will yield 4 to 5 servings. Double the recipe if you are making this potato salad for a larger group. There will be more than enough dipping oil to make a double or triple batch.
Improvements:
- Replace the feta in this potato salad with freshly shaved Parmesan.
- Add pine nuts to this potato salad for a crunchy texture.
- For a punch of freshness, add torn or chopped fresh basil leaves to this potato salad.
- CLICK HERE to see all of our other delicious potato salad recipes.
Ingredients:
- 3/4 Cup Extra-Virgin Olive Oil
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Parsley
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Dried Rosemary
- 1/4 Teaspoon Dried Thyme
- 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
- 1 1/2 Pounds Small, Little, or Baby Yellow Potatoes
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1/4 Cup Sun Dried Tomato Italian Dipping Oil for Bread
- 2 Tablespoons Red Wine Vinegar
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (6-oz.) Can Medium Green Ripe Pitted Olives, Drained
- 3-oz. Feta Packed in Brine
Directions:
- Place all of the ingredients in a glass bowl or measuring cup. Whisk well to combine.
- Allow the dipping oil to rest for 30 minutes, stirring occasionally.
- Serve with chunks of crusty bread for dipping.
- Rinse the potatoes and scrub off any debris or dirt. Quarter each small potato and place it into a large pot. Once all of the potatoes are quartered, cover them with cold water by an inch. Add the coarse sea salt and cook on high for 13 to 17 minutes, or until fork-tender.
- Drain the potatoes.
- In a large glass bowl, whisk together the 1/4 cup Sun Dried Tomato Italian Dipping Oil for Bread, red wine vinegar, black pepper, and crushed red pepper flakes. Add the drained potatoes and gently stir to combine.
- Allow to cool and then refrigerate until chilled.
- Add the drained green olives. Gently stir to combine.
- Remove the feta from the brine, shaking off any excess moisture. Crumble and add to the potato salad. Gently stir to combine.
PIN THIS RECIPE
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This Sun Dried Tomato Italian Dipping Oil for Bread can be used for so many great recipes. Use it in place of butter on your favorite grilled cheese sandwich, drizzle it over salad with a little bit of balsamic vinegar, or use it as a dressing for pasta or potato salad. This Green Olive & Sun-Dried Tomato Potato Salad is just one of many delicious ways you can use it. Forget running to the store for fresh basil or prepping complicated sauces. Whether you’re hosting a last-minute dinner party or simply searching for an easy add-on to a weeknight meal, this sun-dried tomato Italian dipping oil for bread is your new secret weapon. This recipe relies entirely on the flavor-packed punch of dried herbs and spices, along with finely chopped tangy sun-dried tomatoes. This dipping oil is elegant enough for guests, yet effortless enough for a Tuesday night. So grab a bottle of your favorite high-quality olive oil, a crusty loaf of bread, and get ready for this addictive dipping oil to become your newest weekly obsession. CLICK HERE for the recipe.
COMING SOON
