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Greek Potato Salad

Greek Potato Salad
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Elevate your meal with this vibrant Greek Potato Salad, a perfect blend of tender potatoes, savory kalamata olives, and tangy sun-dried tomatoes. Dressed in a zesty vinaigrette made from extra-virgin olive oil and apple cider vinegar, this dish is not only refreshing but also versatile enough to be served warm, at room temperature, or chilled. Ideal for busy weeknights and gatherings alike, this salad is a crowd favorite that keeps well for meal prep throughout the week. With its colorful ingredients and robust flavors, it’s sure to become a staple in your kitchen.

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 crumbled feta cheese
  • ½ cup extra-virgin olive oil
  • ½ cup apple cider 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. Cook the Potatoes: In a medium pot, cover potatoes with water and bring to a boil. Add salt and simmer until fork-tender (about 15 minutes). Drain and let cool slightly before cutting into bite-sized pieces.
  2. Make the Dressing: Combine olive oil, apple cider vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a jar. Shake well to mix.
  3. Combine Ingredients: In a large bowl, combine cooled potatoes with olives, red onion slices, capers (and reserved brine), sun-dried tomatoes, and dill. Drizzle with dressing and toss gently.
  4. Season and Serve: Taste and adjust seasoning if necessary. Top with crumbled feta cheese. Serve warm or chill for an hour for enhanced flavor.

Nutrition

Find it online: https://www.simpledailyeats.com/greek-potato-salad/