Description
This Greek Potato Salad Recipe offers a delightful twist on the classic dish, packed with bold flavors from sun-dried tomatoes, kalamata olives, and tangy feta cheese. Perfect for any occasion—whether it’s a casual barbecue or a festive family gathering—this vibrant salad is sure to impress. The combination of fresh herbs and a zesty dressing makes every bite refreshing and satisfying. Plus, it’s easy to prepare in under 30 minutes, making it an ideal choice for meal prep or potlucks. Enjoy this delicious dish warm, at room temperature, or chilled—it’s versatile enough to suit any preference!
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)
- 1/2 cup extra-virgin olive oil
- 1/2 cup red 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
- Cook the potatoes in salted boiling water until tender, about 15 minutes. Drain and let cool before cutting into chunks.
- In a jar, mix olive oil, red apple vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper. Shake well to combine.
- In a large bowl, mix the cooled potatoes with olives, red onion, capers, sun-dried tomatoes, and dill.
- Toss with the dressing and adjust seasoning if needed. Top with crumbled feta before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg