Greek Potato Salad with Olives (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds petite white or red potatoes
02 -
1 cup pitted kalamata olives
03 -
7 ounces oil-packed sun dried tomatoes, drained and chopped
04 -
4 ounces capers, drain and reserve brine
05 -
1 cup red onion, thinly sliced
06 -
½ cup fresh dill, roughly chopped
07 -
½ cup feta cheese, crumbled
→ Greek Salad Dressing
08 -
½ cup extra-virgin olive oil
09 -
½ cup 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 the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
02 -
To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with the lid, shake well, and set aside.
03 -
Drain the potatoes once cooked. When cool enough to handle, cut them in half or into bite-sized chunks, depending on their size. While still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
04 -
Add the kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the potatoes. Gently toss with the prepared dressing. Taste for seasoning and add more salt and pepper as needed.
05 -
Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled. For best results, let the salad sit for at least an hour to allow the potatoes to absorb the dressing and flavors. This salad keeps in the refrigerator for 3-4 days.