Description
If you’re looking for a side dish that’s bursting with flavor, look no further than this Greek potato salad recipe. This tangy, bold, and mayo-free salad is a refreshing twist on the traditional potato salad, showcasing simple yet delicious ingredients.
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, drain and reserve brine
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
- 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
- 1 teaspoon freshly ground black pepper
Instructions
- Start by placing the potatoes into a large pot and covering them with water, ensuring that the water level is approximately one inch above the potatoes. It’s crucial to salt the water — this enhances the flavor of the potatoes. Bring the pot to a rapid boil, then reduce the heat to let it simmer. Cook the potatoes until they are fork-tender, which should take about 15 minutes. This technique ensures your potatoes are soft enough to absorb the dressing without turning mushy.
- While your potatoes are cooking, you can prepare the Greek vinaigrette. In a jar, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried oregano, thyme, kosher salt, and freshly ground black pepper. Seal the jar and shake vigorously until all the ingredients are well combined. This dressing is what elevates the dish, providing a perfect balance to the rich ingredients.
- Once the potatoes are fork-tender, carefully drain them using a colander. While still warm, cut the potatoes into bite-sized pieces and drizzle them with the reserved brine from the capers to enhance their flavor. Allow the potatoes to cool slightly. Transfer the warm, cut potatoes into a large mixing bowl and add in the kalamata olives, red onion, chopped sun-dried tomatoes, fresh dill, and capers.
- Pour the prepared dressing over the potato mixture. Gently toss everything together until the potatoes and other ingredients are evenly coated with the dressing. Be gentle to avoid smashing the potatoes; you want them to maintain their shape and texture. Finally, taste the salad and adjust the seasoning as needed. Just before serving, top it generously with crumbled feta cheese to give it a creamy finish.
Notes
For a richer flavor, let the salad sit for at least 30 minutes before serving to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 180 kcal
- Sodium: 450 mg
- Protein: 3 g