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Greek Potato Salad

Greek Potato Salad
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Indulge in the vibrant flavors of the Mediterranean with this refreshing Greek Potato Salad. Bursting with tender potatoes, zesty kalamata olives, and sun-dried tomatoes, this dish is drizzled with a tangy dressing that ties all the ingredients together beautifully. Perfect for busy weeknights or family gatherings, it’s not only satisfying but also packed with nutritious ingredients that appeal to everyone. Serve it warm, at room temperature, or chilled for any occasion. Plus, it’s a fantastic make-ahead option—allowing the flavors to meld for an even more delicious experience. Elevate your meal prep and impress your guests with this delightful salad!

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
  • ½ cup fresh dill, roughly chopped
  • ½ cup feta cheese, crumbled (optional)
  • ½ cup extra-virgin olive oil
  • ½ cup apple cider 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

  1. Cook the potatoes in salted boiling water until tender (about 15 minutes). Drain and let cool slightly before chopping into bite-sized pieces.
  2. In a jar, combine olive oil, apple cider vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper. Shake well to emulsify.
  3. In a large bowl, mix together the cooled potatoes with olives, red onion, capers (adding some reserved brine), sun-dried tomatoes, and dill.
  4. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
  5. Adjust seasoning as needed and top with crumbled feta cheese if desired.

Nutrition

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