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Greek Potato Salad

Greek Potato Salad
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Experience the vibrant flavors of our Greek Potato Salad, a delightful side dish perfect for any occasion. This refreshing salad features tender potatoes tossed with briny kalamata olives, zesty sun-dried tomatoes, and fresh dill, creating a burst of Mediterranean taste in every bite. Whether served warm or chilled, this dish is versatile enough to pair with grilled meats for a barbecue or stand alone as a healthy light lunch. Plus, it’s make-ahead friendly—allowing the flavors to meld beautifully over time. Simple to prepare and packed with nutritious ingredients, this Greek Potato Salad will impress your family and friends!

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
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill, roughly chopped
  • ½ cup feta cheese, crumbled (optional)
  • ½ cup extra-virgin olive oil
  • ½ cup apple 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

  1. Cook the potatoes in salted boiling water until tender (about 15 minutes). Drain and let cool slightly before cutting into chunks.
  2. Whisk together olive oil, apple vinegar, minced garlic, dry mustard, dried thyme, oregano, salt, and pepper in a jar.
  3. In a large bowl, combine warm potato chunks with olives, onion slices, capers (with reserved brine), sun-dried tomatoes, and dill. Toss with dressing.
  4. Taste and adjust seasoning as needed. Sprinkle feta cheese on top if desired.
  5. Chill for at least an hour before serving to enhance flavors.

Nutrition

Find it online: https://isabellacooks.com/greek-potato-salad/