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Greek Potato Salad

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Colander
  • mixing bowl
  • Mason jar or small bowl

Method
 

Step-by-Step Instructions
  1. 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.
  2. Once cool, cut potatoes into bite-sized chunks and toss with caper brine to infuse flavor.
  3. In a bowl or jar, combine olive oil, vinegar, garlic, mustard, oregano, salt, and pepper; mix well and set aside.
  4. In a large bowl, add potatoes, olives, sun-dried tomatoes, onion, and capers; gently fold to combine.
  5. Pour dressing over potato mixture, toss gently to coat, and adjust seasoning as needed.
  6. 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.