Description
Elevate your gatherings with this vibrant Greek Potato Salad Recipe, a delightful twist on the classic dish that is sure to impress. Bursting with Mediterranean flavors, it features tender potatoes combined with tangy feta cheese, briny olives, and sun-dried tomatoes. This colorful salad not only looks beautiful on your table but is also incredibly versatile—perfect for picnics, barbecues, or family dinners. Serve it warm, at room temperature, or chilled according to your preference. With its easy preparation and healthy ingredients like fresh dill and olive oil, this Greek potato salad will soon become a favorite in your household.
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 wine 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 the potatoes in salted water until tender (about 15 minutes). Drain and let cool slightly before cutting into bite-sized pieces.
- In a jar, combine olive oil, vinegar, garlic, mustard, herbs, salt, and pepper; shake well to mix.
- Toss the warm potatoes with reserved caper brine and let cool completely.
- In a large bowl, combine cooled potatoes with olives, onion, capers, sun-dried tomatoes, dill; drizzle dressing over and toss gently.
- Top with crumbled feta before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg