Description
This Greek Potato Salad recipe is a flavorful twist on the classic potato salad, featuring tangy kalamata olives, sun-dried tomatoes, capers, and a zesty Greek salad dressing. Topped with crumbled feta cheese, this salad is perfect for summer gatherings or as a side dish any time of the year.
Ingredients
Units
Scale
Potato Salad:
- 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 reserve brine
- 1 cup red onion, thinly sliced
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup feta cheese, crumbled
Greek Salad Dressing:
- 1/2 cup extra-virgin olive oil
- 1/2 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
- Cook the Potatoes: Add the potatoes to a medium pot, cover with water, bring to a boil, add salt, and simmer until tender.
- Make the Dressing: In a jar, combine olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper. Shake well.
- Prepare the Salad: Cut cooked potatoes, drizzle with caper brine, add olives, onion, capers, sun-dried tomatoes, and dill. Toss with dressing.
- Finish and Serve: Adjust seasoning, top with feta cheese, and chill before serving.
Notes
- This salad tastes even better the next day as the flavors meld together.
- You can customize this salad by adding other ingredients like bell peppers or cucumbers.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
