Description
Indulge in this vibrant Greek potato salad, a refreshing twist on the classic dish that combines tender potatoes with bold Mediterranean flavors. Featuring sun-dried tomatoes, briny kalamata olives, and creamy feta cheese, this salad is perfect for summer barbecues, picnics, or any family gathering. The tangy Greek dressing elevates simple ingredients into a culinary delight that will leave everyone wanting more. Serve it warm or chilled; either way, itβs sure to impress your guests!
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 (drained and reserved brine)
- 1 cup red onion (thinly sliced)
- Β½ cup fresh dill (roughly chopped)
- Β½ cup feta cheese (crumbled)
- Β½ cup extra-virgin olive oil
- Β½ cup red apple 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
- Boil potatoes in salted water until tender (15 minutes). Drain and let cool slightly before cutting into bite-sized chunks.
- Prepare the dressing by shaking olive oil, vinegar, garlic, mustard, herbs, and seasonings in a jar.
- Toss cooled potatoes with caper brine and dressing; add olives, onion, sun-dried tomatoes, dill, and feta cheese.
- Serve warm or at room temperature after letting it rest for at least an hour to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added crunch and flavor variations, consider incorporating cucumbers or bell peppers. This salad can be prepared a day ahead for enhanced flavors.