Ingredients
Scale
- 2 lb petite white or red potatoes
- 1–2 tsp kosher salt, for boiling
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, minced or crushed
- 2 tsp dry mustard
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup pitted kalamata olives
- 7 oz oil-packed sun-dried tomatoes, drained and chopped
- 4 oz capers, brine reserved
- 1 cup thinly sliced red onion
- 1/2 cup rough chopped fresh dill
- 1/2 cup crumbled feta cheese
Instructions
- Boil potatoes in salted water until tender (about 15 minutes). Drain and let cool slightly.
- Shake olive oil, vinegar, garlic, mustard, thyme, oregano, salt, and pepper in a jar to make the dressing.
- Toss warm potatoes with caper brine.
- Mix in olives, sun-dried tomatoes, capers, red onion, and dill.
- Pour dressing over the salad and toss gently.
- Top with feta cheese before serving. Let rest for 1 hour for best flavor.
Notes
- Use firm potatoes to avoid mushiness.
- No mayo needed—just a zesty vinaigrette.
- Kalamata olives add authentic Greek flavor.
- Cool potatoes slightly before mixing to keep texture intact.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg