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Greek Potato Salad

Greek Potato Salad
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If you’re in search of a vibrant dish that elevates any meal, look no further than this Greek Potato Salad. This refreshing salad combines tender potatoes with the briny goodness of kalamata olives and the zesty flavor of sun-dried tomatoes, creating a delightful Mediterranean experience in every bite. Perfect for summer barbecues, family gatherings, or as a make-ahead lunch option, this salad not only tastes amazing but is also simple to prepare. Enjoy it warm or chilled—either way, it’s sure to impress.

Ingredients

Scale
  • 2 pounds petite white or red potatoes
  • 1 cup pitted kalamata olives
  • 7 ounces oil-packed sun-dried tomatoes, chopped
  • 4 ounces capers
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill, roughly chopped
  • ½ cup crumbled feta cheese or dairy-free alternative
  • 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 water until tender (about 15 minutes). Drain and let cool slightly.
  2. Prepare the dressing by shaking together olive oil, apple cider vinegar, minced garlic, mustard, herbs, salt, and pepper.
  3. Once cool enough to handle, chop potatoes into bite-sized pieces and toss with reserved caper brine.
  4. In a large bowl, combine warm potatoes with olives, onion slices, capers, sun-dried tomatoes, and dill. Drizzle with dressing and toss gently.
  5. Adjust seasoning to taste and top with feta cheese.
  6. Let the salad sit for at least an hour before serving for best flavor.

Nutrition

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