Description
This Greek Potato Salad Recipe is a vibrant and flavorful twist on the classic dish, perfect for any occasion. Bursting with Mediterranean ingredients like sun-dried tomatoes, kalamata olives, and creamy feta cheese, this salad offers a delightful combination of textures and tastes.
Ingredients
Scale
- 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)
- 1 cup red onion (thinly sliced)
- ½ cup fresh dill (roughly chopped)
- ½ cup feta cheese (crumbled)
- 1/2 cup extra-virgin olive oil
- 1/2 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
Instructions
- Cook the potatoes in a medium pot of boiling salted water until tender (about 15 minutes). Drain and let cool slightly before cutting into bite-sized pieces.
- In a jar, combine olive oil, red wine vinegar, minced garlic, dry mustard, oregano, thyme, salt, and pepper. Shake well to mix.
- In a mixing bowl, combine the warm potatoes with olives, red onion, capers, sun-dried tomatoes, and fresh dill. Pour in the dressing and gently toss.
- Let the salad rest for at least one hour to enhance flavors before serving topped with crumbled feta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg