Simple Greek Potato Salad

This tangy Greek potato salad transforms ordinary spuds into a Mediterranean delight bursting with briny olives, sweet sun-dried tomatoes, and sharp feta cheese. The potatoes soak up the vibrant dressing, creating a perfect balance of flavors that gets better as it sits.

I first made this for a summer potluck after returning from a trip to Greece. The dish disappeared faster than anything else on the table, and now it's my go-to whenever I want to transport myself back to those sun-drenched islands without leaving my kitchen.

Ingredients

• Small white or red potatoes: For their creamy texture and ability to hold their shape after cooking
• Kalamata olives: Provide that signature Greek briny punch
• Sun-dried tomatoes packed in oil: Add sweet concentrated flavor
• Capers and their brine: Bring a salty tang that seasons the potatoes from within
• Red onion: Offers sharp contrast and beautiful color
• Fresh dill: Brightens the entire dish with its distinctive herbal notes
• Feta cheese: Adds creamy saltiness and authentic Greek character
• Extra-virgin olive oil: Forms the base of our dressing with its fruity richness
• Red wine vinegar: Balances the oil with acidity
• Garlic: Infuses everything with aromatic depth
• Dried herbs like oregano and thyme: Provide classic Mediterranean flavor

Step-by-Step Instructions

Boil the Potatoes:

Place potatoes in a medium pot covered with an inch of water. Bring to a boil, add salt, then reduce to a simmer and cook until tender when pierced with a fork, about 15 minutes. The key is cooking them until just tender without becoming mushy.

Make the Dressing:

While potatoes cook, combine olive oil, red wine vinegar, minced garlic, dry mustard, oregano, thyme, salt and pepper in a jar with a tight-fitting lid. Shake vigorously until emulsified. Making the dressing while the potatoes cook allows the dried herbs time to infuse the oil with their flavors.

Prepare the Potatoes:

Drain cooked potatoes and when cool enough to handle, cut into halves or bite-sized pieces depending on their size. While still warm, drizzle with reserved caper brine and toss gently. This step is crucial as the warm potatoes absorb the briny liquid, seasoning them from the inside out.

Combine and Dress:

Add olives, red onion, capers, sun-dried tomatoes, and dill to the potatoes. Pour the prepared dressing over everything and toss gently to combine. Take care not to break up the potatoes while mixing. Taste and adjust seasoning as needed before topping with crumbled feta.

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The sun-dried tomatoes are my favorite element in this recipe. Their concentrated sweetness provides the perfect counterpoint to the briny olives and capers. My grandmother used to make a similar potato salad whenever we gathered for summer celebrations, though her version used fresh tomatoes from her garden. This recipe honors her tradition while incorporating ingredients that make it possible to enjoy year-round.

Perfect Potato Selection

Choose small, waxy potatoes like petite reds, whites, or fingerlings for this salad. They hold their shape better after cooking compared to starchy russets which tend to fall apart. Look for potatoes that are similar in size to ensure even cooking. If you can find baby potatoes, they're ideal as they cook quickly and have a lovely creamy texture with thin skins that don't need peeling.

Make-Ahead and Storage

This potato salad actually improves with time, making it perfect for advance preparation. After assembling, cover and refrigerate for up to four days. The flavors continue to develop as it sits. If making ahead, consider reserving a portion of the fresh dill to sprinkle on just before serving for a pop of color and fresh flavor. Allow the salad to come to room temperature before serving for the best flavor experience.

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Serving Suggestions

This versatile salad pairs beautifully with grilled meats, especially lamb or chicken souvlaki. For a complete Mediterranean meal, serve alongside hummus, warm pita bread, and a simple cucumber tomato salad. It makes an excellent side dish for picnics and barbecues, and can even stand alone as a vegetarian main course when served over a bed of greens with extra feta cheese. For a stunning presentation, serve in a shallow bowl lined with fresh lettuce leaves and garnish with lemon wedges and additional fresh herbs.

Customization Options

While this recipe captures classic Greek flavors, feel free to make it your own. Add diced cucumber for extra crunch, swap the dill for fresh mint or oregano, include roasted red peppers for sweetness, or mix in baby spinach leaves just before serving. For a protein boost, add chickpeas or white beans. If you prefer a creamier dressing, stir in a tablespoon of Greek yogurt. Vegetarians can enjoy as is, while vegans can simply omit the feta or substitute with a plant-based alternative.

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, you can substitute petite potatoes with Yukon Golds or fingerlings. Just cut them into even bite-sized pieces for even cooking.

→ What is the purpose of adding caper brine?

Caper brine enhances the salad's tangy and savory notes, making the flavors more dynamic. It's particularly effective in soaking the warm potatoes as they cool.

→ Can I make this salad ahead of time?

Absolutely. In fact, it's recommended to prepare this salad at least an hour ahead to give the potatoes time to absorb the dressing and flavors. It will keep for 3-4 days in the fridge.

→ Is there a substitute for feta cheese?

If you prefer an alternative to feta, try goat cheese or ricotta salata for a creamy or salty counterpart.

→ Can I customize the dressing ingredients?

Yes, feel free to adjust the dressing to your personal taste. You could add lemon juice for more brightness or reduce the vinegar for a less tangy profile.