Olive Greek Potato Salad (Print Version)
Tender potatoes tossed with olives, sun-dried tomatoes and feta in a zesty red wine vinaigrette with fresh herbs.
# Ingredients:
→ For the potatoes
01 -
2 lb petite white or red potatoes
02 -
1-2 tsp kosher salt, for boiling
→ For the vinaigrette
03 -
1/2 cup extra-virgin olive oil
04 -
1/2 cup red wine vinegar
05 -
2 cloves garlic, minced or crushed
06 -
2 tsp dry mustard
07 -
2 tsp dried thyme
08 -
2 tsp dried oregano
09 -
1 tsp kosher salt
10 -
1 tsp ground black pepper
→ For the salad
11 -
1 cup pitted kalamata olives
12 -
7 oz oil-packed sun-dried tomatoes, drained and chopped
13 -
4 oz capers, brine reserved
14 -
1 cup thinly sliced red onion
15 -
1/2 cup rough chopped fresh dill
→ For serving
16 -
1/2 cup crumbled feta cheese
# Steps:
01 -
Add the petite white or red potatoes to a medium pot and cover them with water by 1 inch. Bring to a boil over high heat, then add 1-2 teaspoons of kosher salt. Reduce the heat to maintain a rolling simmer and cook until the potatoes are tender and can be easily pierced with a fork or skewer, about 15 minutes.
02 -
While the potatoes are cooking, prepare the dressing. In a jar with a lid, combine extra-virgin olive oil, red wine vinegar, minced or crushed garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper. Secure the lid and shake well until the dressing is emulsified. Set aside until ready to use.
03 -
Once the potatoes are done, drain them and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces, depending on their size. While they are still warm, drizzle the reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
04 -
Once the potatoes have cooled slightly, add the pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill to the potatoes. Pour the prepared dressing over the ingredients and gently toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Top with crumbled feta cheese just before serving. Let the salad rest for at least an hour before serving so the potatoes really soak up all the tangy dressing.
# Notes:
01 -
This potato salad benefits from resting for at least an hour before serving to allow flavors to meld.