Name: Greek Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 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 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

Description

Experience a delightful twist on the classic potato salad with this vibrant Greek Potato Salad. Combining tender potatoes with sun-dried tomatoes, kalamata olives, and creamy feta cheese, this dish bursts with bold flavors that elevate any meal. Perfect for summer picnics, family barbecues, or potlucks, this salad is not only easy to make but also offers versatility in serving—whether warm, at room temperature, or chilled. The zesty Greek dressing enhances the fresh ingredients, creating a satisfying side dish that will impress your guests and keep well throughout the week for easy meal prep.

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 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 a medium pot, cover potatoes with water by an inch. Bring to a boil with salt. Simmer until fork-tender (about 15 minutes). Drain and let cool slightly.
Prepare Dressing: Combine olive oil, vinegar, garlic, mustard, thyme, oregano, salt, and pepper in a jar. Shake well to mix.
Cool & Cut Potatoes: Once cooled enough to handle, cut potatoes into bite-sized pieces. Drizzle with reserved caper brine while warm.
Combine Ingredients: In a large bowl, mix olives, red onion, capers, sun-dried tomatoes, dill. Add potatoes and dressing; toss gently. Top with feta.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling
Cuisine: Greek

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Keywords: Customize your salad by adding cucumber or bell peppers for crunch. Allow the salad to chill for at least an hour before serving to enhance flavors. This dish keeps well in the fridge for up to four days.