Description
This Greek Potato Salad recipe offers a vibrant, tangy, and bold flavor without using mayonnaise. Featuring tender petite potatoes, briny kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta, all tossed in a zesty red wine vinegar and olive oil dressing. Perfect as a refreshing side dish for Mediterranean-inspired meals or as a light, flavorful salad on its own.
Ingredients
Scale
Salad Ingredients
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces capers, drained (reserve brine)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
Dressing Ingredients
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the Potatoes: Place the potatoes in a large pot and cover them with water by about 1 inch. Add salt to the water and bring it to a boil.
- Simmer Until Tender: Reduce the heat to maintain a simmer and cook the potatoes until they are fork-tender, approximately 15 minutes.
- Prepare the Dressing: While the potatoes are cooking, combine the olive oil, red wine vinegar, minced garlic, dry mustard, dried oregano, dried thyme, kosher salt, and freshly ground black pepper in a jar. Shake well to emulsify the dressing.
- Drain and Chop Potatoes: Drain the cooked potatoes and cut them into bite-sized pieces while still warm. Drizzle the warm potatoes with the reserved caper brine to add a tangy depth, then let them cool slightly.
- Combine Salad Ingredients: In a large bowl, add the chopped potatoes along with kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, fresh dill, and the drained capers.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together until the potatoes and vegetables are evenly coated.
- Adjust Seasoning and Add Feta: Taste the salad and adjust seasonings if needed. Finally, sprinkle crumbled feta cheese over the top.
- Serve: Serve the Greek potato salad warm, at room temperature, or chilled according to your preference.
Notes
- You can use either petite white or red potatoes depending on your preference.
- Be sure to reserve the brine from the capers to add extra flavor to the potatoes.
- This salad is versatile and can be served warm, at room temperature, or chilled.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Dry mustard in the dressing adds subtle tang and depth but can be omitted if unavailable.
- Fresh herbs like dill add brightness; feel free to adjust quantities based on taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, mayo-free potato salad, Mediterranean salad, tangy potato salad, feta potato salad, sun-dried tomato salad, healthy salad recipes
