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This zesty Mediterranean potato salad turns basic items into an explosion of Greek flavors. Balancing salty, bright, and herby notes perfectly, it's a cool switch from mayo-heavy alternatives and brings Greece straight to your dinner table year-round.
I whipped up this potato mix for a backyard party as a simple side. It ended up being the star of the show! These days my folks ask for it at everything from big holiday feasts to regular Tuesday night meals.
Ingredients
- Small white or red potatoes: Their firm texture stays intact after boiling and keeping the skins on adds both color and good stuff
- Kalamata olives: They bring that classic Greek taste with their hearty bite and deep salty flavor
- Sun-dried tomatoes in oil: Go for ones soaked in olive oil to get that intense sweet-sour punch
- Capers: These little flavor gems add salt and tang. Keep the liquid too - it's liquid gold
- Red onion: Creates sharp taste and visual pop. Cut them super thin so they don't overwhelm
- Fresh dill: The light, fluffy texture and bold taste screams Greek cooking. Don't skimp
- Feta cheese: Try to find real Greek sheep's milk feta for the smoothest feel and tangiest kick
- Extra-virgin olive oil: It's the base of your dressing. Grab the best bottle you can
- Red wine vinegar: Brings that sour zip that cuts through the rich stuff
- Garlic, mustard and herbs: This combo creates that dreamy Mediterranean taste that makes everyone ask for seconds
Step-by-Step Instructions
- Boil the Potatoes:
- Put potatoes in a pot with water covering them by an inch. Get it boiling, toss in some kosher salt, then turn down to a simmer. Let them cook until a fork slides in easily, around 15 minutes. The salt in the water gets flavor deep into each potato.
- Prepare the Dressing:
- While your potatoes cook, mix olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt and pepper in a jar you can close. Shake it hard until it's all mixed up. Let it sit while you finish everything else.
- Cut and Season the Warm Potatoes:
- When potatoes feel tender, drain them well. While they're still warm but cool enough to handle, cut them into halves or chunks depending on how big they are. Right away, sprinkle with some caper liquid and mix gently. The hot potatoes will soak up this tasty brine, making them amazing inside.
- Combine and Dress:
- Throw in olives, red onion, capers, sun-dried tomatoes, and fresh dill with the potatoes. Pour your dressing over everything and mix carefully. Don't smash the potatoes. Try a bite and add more salt or pepper if needed.
- Add the Finishing Touch:
- Scatter crumbled feta on top just before you serve it. Adding it last keeps its bright white look and special texture standing out against the other stuff.
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The trick of using capers plus their liquid is what makes this dish extra special. I learned this from my Greek neighbor who told me the brine works like a bridge connecting the potato flavor to the dressing. She nailed it, and I've done it this way every time since.
Make It Your Own
This dish is super flexible while keeping its Greek roots. Want more protein? Toss in some chickpeas or white beans. Need extra veggies? Try chunks of cucumber or roasted red peppers. Even small tomatoes work great in summer when they taste their best. The basic flavor stays the same while you tweak it to match what you like or what's fresh right now.
Perfect Pairings
This potato mix goes great with anything off the grill, especially lamb or chicken on skewers. It's also filling enough to work as a vegetarian main with just a simple green salad and some crusty bread on the side. For a full Greek meal, serve it with spinach pie and a glass of bright white wine like Assyrtiko. The tangy, salty flavors in the salad really complement other rich Mediterranean foods.
Storage and Make Ahead Tips
This salad actually gets better over time as the potatoes soak up all the tasty dressing. You can make it up to three days before you need it and keep it in a sealed container in the fridge. Just save some of the fresh dill and all the feta to add right before serving so it looks its best. Take it out about half an hour before eating to warm up slightly so the flavors really come through.
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This tangy twist on classic potato salad will steal the show at every gathering you bring it to.
Frequently Asked Questions
- → Can I make this salad ahead?
Absolutely, making it ahead is even better! Give it at least an hour in the fridge for the dressing to soak in. It'll stay fresh for up to 4 days when stored properly, making it perfect for planning ahead.
- → What can I use instead of kalamata olives?
If you’re out of kalamata olives, swap them for black or green olives. The flavor won’t be identical, but they’ll still pair nicely with the other ingredients.
- → Do I serve this chilled or warm?
Serve it any way you like—warm for a cozy feel, room temperature for simplicity, or cold for a refreshing twist. It tastes great no matter how it’s served.
- → Can I use dried herbs instead of fresh dill?
Dried dill works fine—use about a third of the fresh amount since dried herbs are stronger. If dill isn't your thing, you can try parsley or mint instead.
- → How do I make this dairy-free?
Simply skip the feta or switch to a dairy-free version. The salad is still loaded with exciting flavors from the olives, capers, and tomatoes.
- → Which potatoes work best?
Smaller white or red potatoes are ideal since they hold their shape and have a creamy texture after cooking. Yukon Golds would also work great as a backup.