Description
This Greek Potato Salad is a vibrant, tangy, and bold side dish that combines tender petite potatoes with kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta cheese. Tossed in a zesty dressing made from olive oil, red wine vinegar, and herbs, this mayo-free salad is a refreshing Mediterranean twist perfect for warm-weather meals or as a flavorful complement to grilled dishes.
Ingredients
Scale
Potatoes and Vegetables
- 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 (reserve brine)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
Dressing and Garnish
- 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
- ½ cup feta cheese, crumbled
Instructions
- Boil the Potatoes: Place the potatoes in a pot and cover with water by about 1 inch. Add salt to the water and bring it to a boil over high heat.
- Simmer Until Tender: Reduce the heat to a simmer and cook the potatoes until they are fork-tender, which should take approximately 15 minutes.
- Prepare the Dressing: While the potatoes cook, combine the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper in a jar. Shake well to emulsify the dressing.
- Drain and Cut Potatoes: Drain the cooked potatoes and, while still warm, cut them into bite-sized pieces. Drizzle the cut potatoes with the reserved caper brine and allow them to cool slightly to absorb flavor.
- Combine Salad Ingredients: To the potatoes, add the kalamata olives, sliced red onion, chopped sun-dried tomatoes, fresh dill, and capers. Gently mix to combine all elements.
- Add Dressing and Toss: Pour the prepared dressing over the potato mixture and toss gently until everything is evenly coated.
- Adjust Seasoning and Garnish: Taste the salad and adjust the seasoning if necessary. Finally, top the salad with crumbled feta cheese for a creamy, salty finish.
- Serve: Serve the Greek Potato Salad warm, at room temperature, or chilled according to your preference. It makes a perfect side dish for picnics, barbecues, or Mediterranean-inspired meals.
Notes
- You can use either petite white potatoes or red potatoes based on your preference; both work well in this salad.
- Reserving and using the caper brine adds a nice tangy depth of flavor to the potatoes.
- This potato salad is delicious served warm or cold, making it versatile for different occasions.
- If you prefer a less intense onion flavor, soak the sliced red onions in cold water for 10 minutes before adding them to the salad.
- For a gluten-free and vegetarian dish, ensure the sun-dried tomatoes and other ingredients are free from cross-contamination.
- Adjust the amount of feta cheese to taste or substitute with vegan cheese for a vegan version, though this will change the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, tangy potato salad, mayo-free potato salad, Mediterranean salad, feta potato salad, healthy potato salad, sun dried tomato salad
