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Greek Potato Salad

Greek Potato Salad Recipe

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This Greek Potato Salad Recipe offers a refreshing twist on the classic dish, bursting with bold Mediterranean flavors. Infused with sun-dried tomatoes, briny olives, and creamy feta cheese, this salad is perfect for summer picnics, family gatherings, or as a zesty side dish for any meal. Its vibrant Greek dressing ties all the ingredients together beautifully while allowing for a variety of serving options—enjoy it warm, at room temperature, or chilled. Easy to prepare in under 30 minutes, this nutritious salad keeps well in the fridge, making it an ideal choice for meal prep. Impress your guests or simply treat yourself to this delightful dish that promises taste and satisfaction.

Ingredients

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  • 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)
  • 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

  1. Cook the potatoes: Place the potatoes in a medium pot, cover with water by an inch, add salt, and boil until tender (about 15 minutes). Drain and let cool slightly before cutting into bite-sized pieces.
  2. Prepare the dressing: In a jar with a lid, combine olive oil, vinegar, garlic, mustard, thyme, oregano, salt, and pepper. Shake until well mixed.
  3. Combine ingredients: In a large mixing bowl, add olives, red onion, capers, sun-dried tomatoes, dill, and cooled potatoes. Drizzle with dressing and toss gently. Adjust seasoning if needed.
  4. Serve: Top with crumbled feta before serving. Allow flavors to meld for at least one hour.

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