This Greek Potato Salad offers a Mediterranean twist on a classic side dish, incorporating robust flavors like kalamata olives, sun-dried tomatoes, and feta cheese, all dressed in a tangy Greek dressing. It’s a flavorful alternative to traditional creamy potato salads and is perfect for any gathering or a simple family meal.
Ingredients:
For the Salad:
- 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, drained (reserve the brine for the dressing if desired)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
For the Greek Salad Dressing:
- 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:
- Cook the Potatoes:
- Wash the potatoes and place them in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes, depending on their size.
- Drain and let cool slightly. Once cool enough to handle, cut the potatoes into halves or quarters, depending on their size.
- Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper. Adjust the seasonings to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked potatoes, kalamata olives, sun-dried tomatoes, capers, and red onion.
- Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated.
- Add Herbs and Cheese:
- Add the chopped fresh dill and crumbled feta cheese to the salad. Toss lightly to distribute throughout the salad.
- Chill and Serve:
- Allow the salad to sit for at least 30 minutes at room temperature or chill in the refrigerator to let the flavors meld.
- Serve chilled or at room temperature as a delicious side dish to grilled meats, at picnics, or as part of a festive buffet.
Tips:
- Potato Type: Using petite potatoes not only speeds up the cooking time but also provides a pleasant bite-sized appearance that holds the dressing well.
- Flavor Boost: Consider adding some of the brine from the capers or olives to the dressing for an extra punch of flavor.
- Herb Variations: While dill is traditional, parsley or mint could be used for a different taste profile.
- Make Ahead: This salad can be made a day in advance, as the flavors continue to improve with time.
Conclusion:
This Greek Potato Salad is a hearty, vibrant side dish that brings a touch of the Mediterranean to your table. It’s packed with flavors and textures that go well with a variety of main courses, making it a versatile choice for any meal or occasion. Enjoy this delightful twist on a classic!
