Description
A vibrant and flavorful Olive Greek Potato Salad featuring tender petite potatoes, briny kalamata olives, tangy sun-dried tomatoes, capers, and fresh dill, all tossed in a zesty homemade vinaigrette and topped with crumbled feta cheese. Perfect as a refreshing side dish for any Mediterranean-inspired meal or summer gathering.
Ingredients
For the Potatoes:
- 2 lb petite white or red potatoes
- 1–2 tsp kosher salt, for boiling
For the Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/2 cup white vinegar
- 2 cloves garlic, minced or crushed
- 2 tsp dry mustard
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
For the Salad:
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers, brine reserved
- 1 cup thinly sliced red onion
- 1/2 cup roughly chopped fresh dill
For Serving:
- 1/2 cup crumbled feta cheese
Instructions
- Cook the Potatoes: Place the petite white or red potatoes in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, then add 1–2 teaspoons kosher salt. Reduce heat to maintain a rolling simmer and cook until potatoes are tender and easily pierced with a fork or skewer, about 15 minutes.
- Prepare the Vinaigrette: While the potatoes cook, combine extra-virgin olive oil, white vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper in a jar with a lid. Secure the lid and shake vigorously until the dressing is well emulsified. Set aside.
- Drain and Cut Potatoes: Once cooked, drain the potatoes and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces depending on size. Drizzle the reserved caper brine over the potatoes while still warm and toss gently to coat. Allow to cool slightly.
- Combine Salad Ingredients: Add kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and fresh dill to the potatoes. Pour the prepared vinaigrette over the salad and gently toss to combine all ingredients evenly.
- Adjust Flavor and Serve: Taste the salad and adjust seasoning with salt and pepper if needed. Top with crumbled feta cheese just before serving for a creamy, tangy finish. For best flavor, let the salad rest for at least one hour to allow the potatoes to fully absorb the dressing.
Notes
- Use petite white or red potatoes for best texture; Yukon Gold potatoes can be a suitable alternative.
- Marinating the salad for at least an hour enhances the flavor as the potatoes absorb the vinaigrette.
- Reserve the caper brine when draining capers to add extra briny flavor to the potatoes.
- Feel free to adjust the amount of garlic and herbs in the vinaigrette according to taste.
- This salad pairs well with grilled meats, seafood, or as part of a Mediterranean mezze platter.
