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Greek Potato Salad with Sun-Dried Tomatoes, Olives, and Feta Recipe

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4.1 from 28 reviews

This Greek potato salad is a refreshing and tangy twist on the classic potato salad, featuring petite white or red potatoes combined with sun-dried tomatoes, kalamata olives, capers, fresh dill, and crumbled feta cheese. Tossed in a zesty Greek dressing made from olive oil, red wine vinegar, garlic, and herbs, this salad offers bold Mediterranean flavors perfect as a side dish for any meal.

  • Total Time: 25 minutes
  • Yield: 10 servings

Ingredients

Potato 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 and reserve brine
  • 1 cup red onion, thinly sliced
  • ½ cup fresh dill, roughly chopped
  • ½ cup feta cheese, crumbled

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

  1. Cook the Potatoes: Add the potatoes to a medium pot and cover with water by about 1 inch. Bring to a boil, then add 1-2 teaspoons of kosher salt. Reduce the heat to a rolling simmer and cook until the potatoes are tender when pierced with a fork or skewer, about 15 minutes.
  2. Prepare the Dressing: While the potatoes cook, combine the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper in a jar with a fitted lid. Shake well until fully mixed, then set aside.
  3. Drain and Chop the Potatoes: Once cooked, drain the potatoes and let them cool until they are safe to handle. Cut them into halves or bite-sized chunks depending on their size. While still warm, drizzle them with the reserved caper brine and gently toss. Set aside to cool.
  4. Assemble the Salad: Add kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill to the cooled potatoes. Gently toss with the prepared Greek dressing, coating everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Add Feta and Serve: Top the salad with crumbled feta cheese. Serve the salad warm, at room temperature, or chilled. For best flavor, allow the salad to rest at least one hour before serving so the potatoes absorb the dressing. Refrigerate leftovers for 3-4 days.

Notes

  • The salad can be served warm, at room temperature, or chilled based on preference.
  • Allowing the salad to rest for at least one hour enhances flavor as potatoes absorb the dressing.
  • Use petite white or red potatoes for ideal texture and size.
  • Reserve the caper brine for drizzling the warm potatoes to add a salty tang.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://ellarecipe.com/greek-potato-salad-with-sun-dried-tomatoes-olives-and-feta-recipe/