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Greek Potato Salad Recipe

Greek Potato Salad Recipe
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★★★★★

5 from 11 reviews

A delightful twist on the classic potato salad, this Greek Potato Salad is bursting with Mediterranean flavors from kalamata olives, sun-dried tomatoes, capers, and feta cheese, all tossed in a zesty herb-infused dressing. Perfect for a picnic or summer gathering!

Ingredients

Scale

Potato Salad:

  • 2 pounds petite white or red potatoes

Dressing:

  • 1 cup extra-virgin olive oil
  • 1 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

Additions:

  • 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

Instructions

  1. Cook Potatoes: Add the potatoes to a medium pot, cover with water, boil with salt, simmer until tender.
  2. Make Dressing: In a jar, combine olive oil, red wine vinegar, garlic, mustard, thyme, oregano, salt, and pepper. Shake well.
  3. Cool Potatoes: Drain and cut into chunks. Drizzle with caper brine while warm.
  4. Combine Ingredients: In a bowl, mix potatoes with olives, onion, capers, sun-dried tomatoes, and dill. Toss with dressing.
  5. Adjust Seasoning: Taste and adjust salt and pepper. Top with feta cheese. Serve chilled or at room temperature.

Notes

  • For best results, let the salad rest for an hour before serving to enhance flavors.
  • Store leftovers in the fridge; it keeps well for 3-4 days.

Nutrition

Keywords: Greek Potato Salad, Mediterranean Potato Salad, Potato Salad Recipe

Find it online: https://dinewithlily.com/greek-potato-salad-recipe-2/