Description
A delicious and flavorful Greek Potato Salad that combines tender potatoes, olives, sun-dried tomatoes, and a zesty dressing.
Ingredients
Scale
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun dried tomatoes, drained and chopped
- 4 ounces capers, drain and reserve brine
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender, about 15 minutes.
- While the potatoes are cooking, make the dressing by adding the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and pepper to a jar fitted with a lid. Shake well and set aside.
- Once the potatoes are tender, drain them. When cool enough to handle, cut them into bite-sized chunks. While still warm, drizzle with the reserved caper brine and toss. Set aside to cool.
- Add the kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the cooled potatoes. Gently toss with the dressing.
- Taste for seasoning and adjust with salt and pepper if necessary, then top with feta cheese. Serve warm, at room temperature, or chilled.
- For best flavor, let the salad sit for at least an hour after cooking so the potatoes absorb the dressing. Keeps in the refrigerator for 3-4 days.
Notes
- The salad can be served warm, at room temperature, or chilled.
- It is best to allow the salad to sit for at least an hour before serving for maximum flavor absorption.
- Can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg