Zesty Greek Potato Salad That'll Brighten Your Dinner Table
This Greek Potato Salad is a quick, nutritious delight that combines fluffy potatoes with kalamata olives and sun-dried tomatoes.
Equipment
- Large pot
- Colander
- mixing bowl
- Mason jar or small bowl
Ingredients
For the Salad
- 4 medium Yukon Gold or Russet potatoes for a fluffy texture
- 1/2 cup sliced kalamata olives or green olives
- 1/3 cup chopped sun-dried tomatoes or fresh tomatoes
- 1/4 cup diced red onion or white/yellow onion
- 2 tablespoons capers omit for simpler flavor
- 2 tablespoons fresh dill or parsley as a substitute
- 1/2 cup feta cheese omit for a vegan option
For the Dressing
- 1/3 cup extra-virgin olive oil high-quality is essential
- 2 tablespoons red wine vinegar balsamic is a good alternative
- 2 cloves minced garlic or garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano or thyme
- to taste kosher salt and black pepper
Instructions
Step-by-Step Instructions
- Place potatoes in a large pot, cover with salted water, boil over medium-high heat for 15 minutes until fork-tender, then drain and cool.
- Once cool, cut potatoes into bite-sized chunks and toss with caper brine to infuse flavor.
- In a bowl or jar, combine olive oil, vinegar, garlic, mustard, oregano, salt, and pepper; mix well and set aside.
- In a large bowl, add potatoes, olives, sun-dried tomatoes, onion, and capers; gently fold to combine.
- Pour dressing over potato mixture, toss gently to coat, and adjust seasoning as needed.
- Crumble feta over the salad, let it sit for at least one hour before serving.
Notes
Store in an airtight container for up to 3-4 days. Freezing is not recommended.