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Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe

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4.2 from 6 reviews

This Greek Potato Salad is a vibrant and flavorful dish combining tender petite potatoes with a tangy dressing infused with garlic, herbs, and red wine vinegar. Enhanced by the briny depth of kalamata olives, capers, and sun-dried tomatoes, and finished with crumbled feta cheese and fresh dill, it's perfect served warm, at room temperature, or chilled. Easy to prepare and ideal for gatherings or as a side dish, it offers a taste of Mediterranean freshness with every bite.

Ingredients

Potatoes and Vegetables

  • 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, drain and reserve brine
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill, roughly chopped

Dressing and Garnish

  • ½ cup extra-virgin olive oil
  • ½ 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, plus 1-2 teaspoons for potato cooking
  • 1 teaspoon freshly ground black pepper
  • ½ cup feta cheese, crumbled

Instructions

  1. Cook the Potatoes: Place the potatoes in a medium pot and add enough water to cover them by one inch. Bring the water to a boil, add 1-2 teaspoons of kosher salt, then reduce the heat to maintain a rolling simmer. Cook for about 15 minutes until the potatoes are tender and can be easily pierced with a fork or skewer.
  2. Prepare the Dressing: While the potatoes cook, combine the olive oil, red wine vinegar, garlic, dry mustard, dried oregano, dried thyme, 1 teaspoon kosher salt, and freshly ground black pepper into a jar fitted with a lid. Seal and shake vigorously until well blended, then set the dressing aside to develop flavors.
  3. Drain and Cut Potatoes: Once cooked, drain the potatoes and allow them to cool enough to handle. Cut the potatoes in half or into bite-sized chunks depending on their size. While still warm, drizzle the reserved caper brine over the potatoes and toss gently to coat. Set aside to cool further.
  4. Combine Salad Ingredients: In a large bowl, add the kalamata olives, thinly sliced red onion, capers, chopped sun-dried tomatoes, and fresh dill. Gently fold in the cooled potatoes with the dressing, ensuring everything is evenly coated without breaking the potatoes.
  5. Season and Serve: Taste the salad and adjust seasoning by adding additional salt and pepper as needed. Top the salad with crumbled feta cheese. Serve the salad warm, at room temperature, or chilled. For best flavor, allow the salad to rest for at least an hour so the potatoes absorb the dressing.

Notes

  • This salad keeps well in the refrigerator for 3-4 days and is perfect for meal prep or potlucks.
  • Using the caper brine to coat the potatoes adds an extra layer of tangy saltiness.
  • Feel free to substitute fresh herbs like oregano or thyme instead of dried if available, adjusting the quantity.
  • Sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate them beforehand.
  • Serve with grilled meats or as a light vegetarian main dish.

Find it online: https://glowcooks.com/greek-potato-salad-with-kalamata-olives-sun-dried-tomatoes-and-feta-recipe/