Tangy Mediterranean Potato Delight

This tangy Greek potato salad brings the bright flavors of the Mediterranean to your table with minimal effort. The combination of briny olives, capers, and sun-dried tomatoes creates a bold flavor profile that transforms humble potatoes into something extraordinary.

I first made this recipe for a summer potluck where I needed something that could sit out safely. It was such a hit that people bypassed the usual favorites and came back for seconds of this vibrant potato salad.

Ingredients

• Petite white or red potatoes perfect for their creamy texture and ability to hold their shape after cooking
• Extra virgin olive oil use a good quality one as it forms the flavor base of the dressing
• Red wine vinegar provides the essential tanginess that balances the richness
• Kalamata olives bring that distinctive Greek flavor and meaty texture
• Sun dried tomatoes packed in oil add sweet intensity and umami depth
• Capers and their brine provide a salty punch that seasons the potatoes from within
• Fresh dill brightens the entire dish with its herbaceous aroma
• Feta cheese adds a creamy tangy finish that ties everything together

Step-by-Step Instructions

Boil the Potatoes

Add potatoes to a medium pot and cover with water by 1 inch. Bring to a boil over high heat then add kosher salt. Reduce to a rolling simmer and cook until tender when pierced with a fork about 15 minutes. The salt in the water seasons the potatoes from the inside out.

Prepare the Vinaigrette

While potatoes cook combine olive oil red wine vinegar minced garlic dry mustard dried thyme dried oregano salt and pepper in a jar with a lid. Shake vigorously until emulsified. This dressing will seem quite tangy on its own but balances perfectly with the starchy potatoes.

Season Warm Potatoes

Drain the cooked potatoes and let cool slightly until comfortable to handle. Cut into halves or bite sized pieces. While still warm drizzle with reserved caper brine and toss gently. This step is crucial as warm potatoes absorb flavors more readily giving you a more flavorful final dish.

Assemble the Salad

Add kalamata olives sliced red onion sun dried tomatoes capers and fresh dill to the potatoes. Pour the prepared dressing over everything and toss gently until well combined. Top with crumbled feta just before serving. Allow the salad to rest for at least an hour for the flavors to meld and intensify.

Bookmark

The caper brine is my secret weapon in this recipe. I discovered its potential when I accidentally spilled some into a batch years ago. That happy mistake taught me that the briny liquid adds an incredible depth that plain salt simply cannot match.

Make Ahead Options

This potato salad actually improves with time as the flavors continue to develop. You can prepare it up to two days in advance and store it in the refrigerator in an airtight container. The vinaigrette will continue to penetrate the potatoes making them even more flavorful. Just bring it back to room temperature before serving and add a fresh sprinkle of feta cheese and dill to brighten it up.

Mediterranean Variations

The beauty of this Greek potato salad lies in its adaptability. For a more substantial meal transform it by adding protein like grilled chicken or canned tuna. For a different flavor profile swap the dill for fresh oregano or mint. You can also include additional vegetables like diced cucumber crisp bell peppers or artichoke hearts for more texture and nutrition. Each variation maintains the Mediterranean essence while creating something new.

Serving Suggestions

Serve this vibrant potato salad alongside grilled lamb skewers or Greek chicken for an authentic Mediterranean feast. It also pairs beautifully with simple grilled fish or as part of a vegetarian mezze platter with hummus stuffed grape leaves and warm pita. For a complete summer meal serve it slightly chilled with a glass of crisp white wine like Assyrtiko from Santorini to transport your taste buds straight to a seaside Greek taverna.

Recipe Q&A

→ Can I make this potato salad ahead of time?

Yes! This potato salad actually improves when made ahead. The flavors meld together beautifully when allowed to rest for several hours or overnight in the refrigerator. Just hold back the feta cheese until serving time.

→ How long will this potato salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this potato salad will keep well for 3-4 days. The flavors may intensify over time.

→ Can I substitute other herbs for the dill?

Absolutely! While dill provides a classic Mediterranean flavor, you could substitute fresh parsley, basil, or mint. Each herb will give the dish a slightly different character while maintaining its Mediterranean essence.

→ Is there a substitute for red wine vinegar?

If you don't have red wine vinegar, white wine vinegar is the closest substitute. In a pinch, you could also use apple cider vinegar or lemon juice, though these will alter the flavor profile slightly.

→ Can I make this dish vegan?

Yes, this dish is easily made vegan by simply omitting the feta cheese or replacing it with a dairy-free alternative. The rest of the ingredients are already plant-based.

→ Why add caper brine to the warm potatoes?

Adding caper brine to warm potatoes allows them to absorb the briny flavor while still hot. This technique ensures the potatoes are seasoned from within, not just coated with dressing on the outside.