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–+ servings
Greek Potato Salad

Delicious Greek Potato Salad to Brighten Your Summer Meals

This Greek Potato Salad combines creamy potatoes with zesty flavors, making it a refreshing, gluten-free, and vegetarian salad perfect for summer meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Petite White or Red Potatoes Yukon gold potatoes can also be a substitute.
  • 1 cup Pitted Kalamata Olives Consider green olives for a unique twist.
  • 1/2 cup Oil-packed Sun-Dried Tomatoes Fresh tomatoes can work if needed.
  • 2 tablespoons Capers Can be omitted for a lighter flavor.
  • 1 medium Red Onion Scallions can be used for a milder taste.
  • 2 tablespoons Fresh Dill Parsley can be a substitute.
  • 1 cup Feta Cheese Goat cheese or omitting can cater to dietary needs.
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil Choose high-quality oil for best flavor.
  • 1/4 cup Red Wine Vinegar Can swap for white wine vinegar or lemon juice.
  • 2 cloves Garlic Minced, roasted garlic offers a sweeter touch.
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Dried Thyme Fresh herbs can be used, increasing amount by three times.
  • 1 teaspoon Dried Oregano Fresh herbs can be used, increasing amount by three times.
  • 1 teaspoon Kosher Salt Adjust to your taste.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to your taste.

Equipment

  • Large pot
  • Mason jar
  • Colander
  • mixing bowl

Method
 

Preparation Steps
  1. In a large pot, place the petite white or red potatoes and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15 minutes until fork-tender but firm. Drain and let steam escape.
  2. In a mason jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper. Secure the lid and shake until emulsified.
  3. Allow drained potatoes to cool for about 10 minutes. Cut them into bite-sized pieces.
  4. In a large mixing bowl, toss warm potato pieces with caper brine. Add Kalamata olives, red onion, sun-dried tomatoes, and dill. Pour the dressing over and mix well.
  5. Gently combine all ingredients. Taste and adjust seasoning with salt and pepper. Crumble feta cheese on top just before serving.
  6. Chill the Greek Potato Salad in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients for optimal flavor and do not overcook the potatoes to maintain texture. Allowing the salad to rest enhances flavor absorption.

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