Description
Olive Greek Potato Salad is a vibrant and flavorful dish that brings together tender potatoes, zesty olives, and aromatic herbs. This salad is perfect for any occasion, whether it’s a summer picnic, a potluck gathering, or a delightful side for your family dinner. The combination of kalamata olives and sun-dried tomatoes creates an unforgettable taste experience that is both refreshing and satisfying. With easy preparation in just 30 minutes, this salad is not only delicious but also healthy and packed with nutrients. Enjoy it chilled or at room temperature, making it a versatile addition to your meal repertoire.
Ingredients
Scale
- 2 lb petite white or red potatoes
- 1/2 cup extra-virgin olive oil
- 1/2 cup red apple 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
Instructions
- Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool before cubing.
- In a mixing bowl, whisk together olive oil, apple vinegar, minced garlic, dry mustard, thyme, oregano, salt, and black pepper to create the dressing.
- Combine cubed potatoes with olives, sun-dried tomatoes, capers, sliced onion, and dill in a large bowl. Drizzle with dressing and toss gently.
- Allow the salad to sit for about 10 minutes before serving to meld the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg