Description

Looking for a vibrant and refreshing side dish that will elevate your meals? This Greek Potato Salad is the answer! With tender potatoes, briny olives, and sun-dried tomatoes, all tossed in a zesty dressing, this salad offers a delightful mix of flavors and textures. Perfect for family gatherings or as a quick addition to your weeknight dinner, its versatility allows you to serve it warm, at room temperature, or chilled. The colors are beautiful, and the taste is undeniably satisfying, making it a true crowd-pleaser.

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, drained and reserved brine
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup crumbled feta cheese (or plant-based alternative)
½ cup extra-virgin olive oil
½ cup apple cider 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

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Instructions

Cook the potatoes in salted water until tender (about 15 minutes). Drain and cool slightly before cutting into chunks.
For the dressing, combine olive oil, apple cider vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper in a jar. Shake well.
In a large bowl, mix warm potato chunks with kalamata olives, red onion slices, capers, sun-dried tomatoes, and fresh dill.
Drizzle with dressing and gently toss to combine. Adjust seasoning if needed.
Top with crumbled feta cheese and serve warm or allow to chill for enhanced flavor.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 2g
Sodium: 560mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 6g
Cholesterol: 15mg