Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, Capers, and Feta Recipe
A flavorful Greek Potato Salad featuring tender petite potatoes tossed with kalamata olives, sun-dried tomatoes, capers, red onions, and fresh dill, dressed in a zesty blend of olive oil, red wine vinegar, garlic, and Mediterranean herbs, finished with crumbled feta cheese. Perfect served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus 1 hour resting time recommended)
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
Potatoes
- 2 pounds petite white or red potatoes
Salad Mix
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun dried tomatoes, drained and chopped
- 4 ounces capers, drained (reserve brine)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
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: Add the potatoes to a medium pot and fill with enough water to cover them by 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, reduce to a rolling simmer, and cook until tender, about 15 minutes.
- Make the Dressing: While the potatoes cook, in a jar with a lid, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper. Shake well to emulsify and set aside.
- Drain and Prep Potatoes: Drain the cooked potatoes. When cool enough to handle, cut into bite-sized chunks. While still warm, drizzle with the reserved caper brine and gently toss. Set aside to cool.
- Combine Salad Ingredients: To the cooled potatoes, add kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill. Gently toss with the prepared dressing to coat evenly.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled for best flavor.
- Rest for Flavor: For optimal taste, let the salad rest for at least one hour to allow the potatoes to absorb the dressing. Store leftovers in the refrigerator for 3-4 days.
Notes
- The salad can be served warm, at room temperature, or chilled depending on preference.
- Allowing the salad to sit for at least an hour enhances the flavor as the potatoes absorb the dressing.
- Keep refrigerated and use within 3-4 days for best freshness.
Keywords: Greek potato salad, Mediterranean salad, kalamata olives salad, sun dried tomato salad, feta cheese salad, warm potato salad
