Greek Potato Salad Recipe
User Reviews
5
Greek Potato Salad Recipe
Description
The Greek Potato Salad Recipe includes cooking bite-sized potatoes until fork-tender, then cutting them and tossing with reserved caper brine to enhance their flavor. The salad incorporates kalamata olives, thinly sliced red onions, chopped sun-dried tomatoes, fresh dill, and crumbled feta cheese. The dressing is a blend of extra-virgin olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and freshly ground black pepper, which is shaken together to meld the flavors. Once the warm potatoes are combined with the robust dressing and ingredients, the salad develops a balance of salty, tangy, and fresh notes.
This salad works well as a side for barbecues, picnics, or light meals and benefits from serving at room temperature or slightly chilled. The variety of textures—from tender potatoes to salty feta and chewy sun-dried tomatoes—adds interest and makes it a satisfying dish.
Ingredients
- 2 pounds potato petite white or red
- 1 cup kalamata olives pitted
- 7 ounces sun-dried tomatoes drained and chopped, oil-packed
- 4 ounces capers , drain and reserve brine
- 1 cup red onion , thinly sliced
- ½ cup dill roughly chopped, fresh
- ½ cup feta cheese , crumbled
Greek Salad Dressing
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 garlic pressed or minced, cloves
- 2 teaspoons mustard powder dry
- 2 teaspoons thyme dried
- 2 teaspoons oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
- While the potatoes are cooking, make the dressing. To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.
- The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
- Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese. Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 7mg | 2% |
| Sodium | 905mg | 38% |
| Potassium | 768mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 42mg | 47% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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