Greek Potato Salad

 

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 brine)
  • 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

1. Cook the Potatoes:

   • Add potatoes to a medium pot and cover with water by 1 inch. Bring to a boil, add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender (about 15 minutes). Potatoes should be easily pierced with a fork or skewer.
   • Drain the potatoes and, when cool enough to handle, cut them into halves or bite-sized chunks. While still warm, drizzle with reserved caper brine, toss, and set aside to cool.

2. Prepare the Dressing:

   • In a jar with a lid, combine olive oil, red wine vinegar, garlic, dry mustard, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Shake well and set aside.

3. Assemble the Salad:

   • In a large bowl, combine the cooled potatoes, kalamata olives, red onion, capers, sun-dried tomatoes, and fresh dill. Gently toss with the prepared dressing.
   • Taste for seasoning and adjust with more salt and pepper if needed. Top with crumbled feta cheese.

4. Serve:

   • The salad is best served at room temperature or chilled, at least an hour after mixing to allow the flavors to meld. Keeps in the refrigerator for 3-4 days.

Enjoy your Mediterranean Potato Salad!