5 from 216 votes
Greek Potato Salad Recipe
Greek Potato Salad Recipe combines tender petite potatoes with bold Mediterranean ingredients like kalamata olives, sun-dried tomatoes, capers, feta, and fresh dill. Tossed in a zesty dressing of olive oil, red wine vinegar, garlic, mustard powder, and herbs, this salad offers a layered texture of soft potatoes and briny, savory elements. It makes a flavorful side dish that pairs well with grilled meats or as part of a mezze spread.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
10
Calories:
264 kcal
Course:
Side Dish
Cuisine:
Greek
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 264
% 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.