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5 from 43 votes

Greek Potato Salad

This Greek potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese, and a zesty Greek dressing that brings big, bold flavor.

Course Side DishCuisine GreekKeyword potato salad

Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutes

Servings 10
Calories 264kcal

Ingredients

• 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 , drain 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

• 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.
• While the potatoes are cooking, make the dressing. 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 lid, shake well, and set aside.
• The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
• Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese. Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.

Nutrition

Calories: 264kcal | Carbohydrates: 24g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 905mg | Potassium: 768mg | Fiber: 5g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 2mg

More Great Potato Salads for Entertaining

• Nicoise Potato Salad
• No-Mayo Potato Salad
• My Grandma’s BEST Potato Salad recipe
• German Potato Salad
• Creamy Dilled Red Potato Salad
• Loaded Baked Potato Salad

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