Greek Potato Salad with Kalamata Olives, Sun-Dried Tomatoes, and Feta Recipe
A vibrant and tangy Greek Potato Salad featuring tender petite potatoes tossed with kalamata olives, sun-dried tomatoes, capers, and fresh herbs, all coated in a zesty red wine vinegar and olive oil dressing, finished with creamy crumbled feta cheese. Perfect as a refreshing side dish served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 pounds petite white or red potatoes
Add-ins
- 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: Place the potatoes in a medium pot and cover with water by 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce to a rolling simmer. Cook until tender and easily pierced by a fork or skewer, about 15 minutes.
- Prepare the dressing: While potatoes cook, combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and black pepper in a jar with a lid. Shake well to blend and set aside.
- Drain and cut potatoes: Drain cooked potatoes and let cool until handleable. Chop into halves or bite-sized pieces depending on size. While still warm, drizzle with reserved caper brine, toss gently, and let cool.
- Combine ingredients: Add kalamata olives, red onion, capers, sun-dried tomatoes, and dill to the cooled potatoes. Toss gently with the prepared dressing to coat evenly.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Top the salad with crumbled feta cheese. Serve warm, at room temperature, or chilled. For best flavor, allow to rest at least one hour before serving. Refrigerate leftovers for 3-4 days.
Notes
- Reserve the caper brine to add a salty, tangy kick to the warm potatoes before mixing with the dressing.
- This salad is very versatile and can be served warm, room temperature, or chilled depending on preference.
- Letting the salad rest for at least one hour enhances the flavors as the potatoes soak up the dressing.
- Use petite potatoes for quicker cooking and bite-sized pieces that hold their shape well.
- Leftover salad keeps well refrigerated for up to 4 days.
Keywords: Greek potato salad, Mediterranean salad, potato salad with olives, feta cheese salad, summer side dish, easy potato salad
