Description
This Greek potato salad recipe combines tender potatoes, briny olives, sun-dried tomatoes, dill, capers, and creamy feta, all tossed in a bold Greek vinaigrette. No mayo — just big Mediterranean flavor.
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 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
1. Add potatoes to a pot and cover with water by 1 inch. Salt the water and bring to a boil.
2. Reduce to a simmer and cook potatoes until fork-tender, about 15 minutes.
3. While potatoes cook, make the dressing: shake olive oil, vinegar, garlic, mustard, oregano, thyme, salt, and pepper in a jar.
4. Drain potatoes and cut into bite-sized pieces while warm. Drizzle with reserved caper brine and let cool slightly.
5. Add olives, red onion, sun-dried tomatoes, dill, and capers to potatoes.
6. Pour in the dressing and gently toss until coated.
7. Taste and adjust seasoning. Top with crumbled feta.
8. Serve warm, at room temperature, or chilled.
Notes
– Tastes best after sitting for at least 1 hour.
– Store in an airtight container in the fridge up to 4 days.
– Use lemon juice if you don’t have caper brine.
– Swap fresh dill for parsley or green onions.
– Not freezer-friendly due to texture changes.
- Prep Time: 10
- Cook Time: 15
- Method: Boil
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sugar: 2
- Sodium: 905
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 5
- Cholesterol: 7