Greek Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
900g petite white or red potatoes
→ Salad Components
02 -
1 cup pitted kalamata olives
03 -
200g oil-packed sun dried tomatoes, drained and chopped
04 -
115g capers, drained (reserve brine)
05 -
1 cup red onion, thinly sliced
06 -
½ cup fresh dill, roughly chopped
07 -
½ cup feta cheese, crumbled
→ Greek Dressing
08 -
120ml extra-virgin olive oil
09 -
120ml red wine vinegar
10 -
2 cloves garlic, pressed or minced
11 -
2 teaspoons dry mustard
12 -
2 teaspoons dried thyme
13 -
2 teaspoons dried oregano
14 -
1 teaspoon kosher salt
15 -
1 teaspoon freshly ground black pepper
# Instructions:
01 -
Add potatoes to a medium pot and cover with water by 2.5cm. Bring to a boil, add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender and easily pierced with a fork, about 15 minutes.
02 -
While potatoes cook, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in a jar with lid. Shake well and set aside.
03 -
Drain potatoes and when cool enough to handle, cut into halves or bite-sized chunks. While still warm, drizzle with reserved caper brine, toss, and set aside to cool completely.
04 -
Add kalamata olives, red onion, capers, sun dried tomatoes, and dill to potatoes. Gently toss with the prepared dressing. Taste and adjust seasoning if needed. Top with crumbled feta cheese.
# Notes:
01 -
For best flavor, allow salad to rest at least one hour before serving so potatoes absorb the dressing.
02 -
Can be served warm, at room temperature, or chilled.
03 -
Keeps in the refrigerator for 3-4 days.