Print

Greek Potato Salad

Greek Potato Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of our Greek Potato Salad, a delightful dish that brings together tender potatoes, tangy kalamata olives, and sun-dried tomatoes, all tossed in a zesty dressing.

Ingredients

Scale
  • 2 pounds petite white or red potatoes
  • 1 cup pitted kalamata olives
  • 7 ounces oil-packed sun-dried tomatoes
  • 4 ounces capers
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill
  • ½ cup feta cheese
  • ½ cup extra-virgin olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic
  • 2 teaspoons dry mustard
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions

  1. Cook the potatoes in salted water until tender (about 15 minutes). Drain and let cool slightly.
  2. Prepare the dressing by shaking together olive oil, vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper in a jar.
  3. Cut cooled potatoes into bite-sized chunks and drizzle with reserved caper brine.
  4. In a large bowl, combine potatoes with olives, onions, capers, sun-dried tomatoes, and dill. Toss with dressing.
  5. Adjust seasoning if necessary and top with crumbled feta before serving.
  6. For the best flavor experience, let the salad rest for at least an hour.

Nutrition

Find it online: https://firstfoodie.com/greek-potato-salad/