A vibrant and tangy Olive Greek Potato Salad featuring tender petite potatoes tossed with a zesty red wine vinegar and olive oil dressing, complemented by kalamata olives, sun-dried tomatoes, capers, red onion, and fresh dill, finished with a topping of crumbled feta cheese. Perfect as a refreshing side dish for Mediterranean-inspired meals.
Total Time:1 hour 30 minutes
Yield:6 servings
Ingredients
For the potatoes:
2 lb petite white or red potatoes
2 tsp kosher salt, for boiling
For the vinaigrette:
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
For the salad:
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
For serving:
1/2 cup crumbled feta cheese
Instructions
Boil the Potatoes: Add the petite white or red potatoes to a medium pot and cover them with water by 1 inch. Bring to a boil over high heat, then add 2 teaspoons of kosher salt. Reduce the heat to maintain a rolling simmer and cook until the potatoes are tender and easily pierced with a fork, about 15 minutes.
Prepare the Dressing: While the potatoes cook, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper in a jar with a lid. Secure the lid and shake vigorously until the dressing is well emulsified. Set aside until ready to use.
Cut and Dress the Potatoes: Drain the cooked potatoes and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces depending on size. While still warm, drizzle the reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
Assemble the Salad: Once the potatoes have cooled slightly, add the pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and chopped fresh dill. Pour the prepared dressing over the ingredients and gently toss to combine. Taste and adjust seasoning with more salt and pepper if desired. Just before serving, top with crumbled feta cheese. For best flavor, let the salad rest for at least 1 hour to allow the potatoes to soak up the dressing.
Notes
Use petite potatoes for even cooking and a tender texture that holds up well in salads.
Adjust the salt in the boiling water and dressing depending on your taste preference and saltiness of olives and capers.
Letting the salad rest enhances the flavors and allows the potatoes to absorb the dressing fully.
For a milder onion flavor, soak sliced onions in cold water for 10 minutes before adding.
Substitute fresh herbs like oregano and thyme if dried are not available, using triple the amount.
