This Greek potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese, and a zesty Greek dressing that brings big, bold flavor.
Course Side Dish
Cuisine Greek
Keyword potato salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 10
Calories 264kcal
Ingredients
2poundspetite white or red potatoes
1cuppitted kalamata olives
7ouncesoil-packed sun dried tomatoes, drained and chopped
4ouncescapers, drain and reserve brine
1cupred onion, thinly sliced
½cupfresh dill, roughly chopped
½cupfeta cheese, crumbled
Greek Salad Dressing
½cupextra-virgin olive oil
½cupred wine vinegar
2cloves garlic, pressed or minced
2teaspoonsdry mustard
2teaspoonsdried thyme
2teaspoonsdried oregano
1teaspoonkosher salt
1teaspoonfreshly 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 or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
While the potatoes are cooking, make the dressing. To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.
The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese. Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.