Description
Ultimate Greek Potato Salad with Tangy Feta Vinaigrette
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 the potatoes in a large pot of generously salted water until fork-tender, about 12-15 minutes depending on size. Test by piercing with a knife they should offer no resistance but still hold their shape when lifted.
- Drain the potatoes thoroughly and let them cool to room temperature, about 15-20 minutes. Spread them on a clean kitchen towel to absorb excess moisture.
- Whisk together the vinaigrette in a large mixing bowl, combining olive oil, red wine vinegar, minced garlic, dry mustard, thyme, oregano, salt, and pepper until slightly emulsified.
- Cut the cooled potatoes in half or quarters if larger, keeping pieces bite-sized. Add them directly to the vinaigrette while still slightly warm so they absorb maximum flavor.
- Fold in the Mediterranean ingredients one at a time: kalamata olives, chopped sun-dried tomatoes, capers plus a tablespoon of their brine, thinly sliced red onion, and fresh dill. Gently toss to coat without mashing the potatoes.
- Let the salad rest for at least 30 minutes at room temperature, stirring occasionally to help the flavors meld and the potatoes absorb the vinaigrette.
- Top with crumbled feta just before serving. Taste and adjust seasoning with extra salt, pepper, or a splash more red wine vinegar if needed.
- This salad tastes even better the next day, so consider making it ahead for gatherings or meal prep.
Notes
- This salad tastes even better the next day.
- Consider making it ahead for gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Greek Potato Salad, Mediterranean, Feta Vinaigrette