Name: Greek Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
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 apple vinegar; 2 cloves garlic (minced); 2 teaspoons dry mustard; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper

Description

This Greek potato salad brings a fresh and vibrant twist to a classic favorite, making it an irresistible addition to summer barbecues, picnics, or family gatherings. Bursting with bright flavors from sun-dried tomatoes, kalamata olives, and crumbled feta cheese, this dish not only delivers on taste but also offers a stunning visual appeal. The zesty Greek dressing elevates the humble potato into a delightful side that can be served warm, at room temperature, or chilled. Perfect for meal prepping, this hearty salad is sure to please everyone at your table.

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 apple vinegar
2 cloves garlic (minced)
2 teaspoons dry mustard
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool before cutting them into bite-sized pieces.
In a jar with a lid, combine olive oil, vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper. Shake well to mix.
In a large bowl, combine the cooled potatoes with olives, capers, sun-dried tomatoes, red onion, dill, and dressing. Toss gently until evenly coated.
Top with crumbled feta just before serving. Allow the salad to rest for at least one hour for flavors to meld.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 3g
Sodium: 380mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Keywords: Choose petite white or red potatoes for optimal texture. Fresh herbs make a significant difference; use fresh dill if possible. For added crunch and flavor variations, consider incorporating diced cucumbers or bell peppers.