Description
A vibrant and tangy Olive Greek Potato Salad combining tender petite potatoes with a zesty olive oil and red wine vinegar dressing, complemented by kalamata olives, sun-dried tomatoes, capers, fresh dill, red onion, and crumbled feta. Perfect for Mediterranean-inspired meals or as a flavorful side dish.
Ingredients
Potatoes
- 2 lb petite white or red potatoes
- 1-2 tsp kosher salt, for boiling
Dressing
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, minced or crushed
- 2 tsp dry mustard
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
Add-ins
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers, brine reserved
- 1 cup thinly sliced red onion
- 1/2 cup rough chopped fresh dill
- 1/2 cup crumbled feta cheese
Instructions
- Boil the Potatoes: Place the petite potatoes in a large pot and cover with water. Add 1-2 teaspoons of kosher salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper until well combined.
- Add Flavorful Ingredients: To the dressing, add the pitted kalamata olives, chopped sun-dried tomatoes, capers (including some brine for extra flavor if desired), and sliced red onion. Stir well to evenly distribute the flavors.
- Combine Potatoes with Dressing: Cut the cooled potatoes into halves or quarters depending on size and gently fold them into the dressing and olive mixture, ensuring the potatoes are well coated.
- Add Fresh Herbs and Cheese: Gently fold in the rough chopped fresh dill and crumbled feta cheese to the potato salad, providing bright herbal notes and creamy texture.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing Mediterranean-style side dish.
Notes
- Use small petite potatoes so boiling and cooling times are shorter and textures remain tender yet firm.
- Reserve some caper brine to add a salty tang to the dressing if preferred.
- Adjust garlic and vinegar amounts to taste, especially if you prefer a milder or more acidic salad.
- This salad can be made a few hours ahead or the day before to deepen flavors.
- For a dairy-free version, omit the feta cheese or substitute with a vegan cheese option.
