Mediterranean Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
900g baby red or white potatoes
→ Salad Parts
02 -
1 cup sliced red onion
03 -
½ cup finely chopped fresh dill
04 -
115g capers, liquid reserved and drained
05 -
200g chopped oil-packed sun dried tomatoes (drain liquid first)
06 -
1 cup kalamata olives, no pits
07 -
½ cup crumbled feta cheese
→ Dressing Mix
08 -
120ml red wine vinegar
09 -
120ml good quality olive oil
10 -
1 teaspoon coarse salt (kosher works great)
11 -
2 teaspoons dried oregano
12 -
2 teaspoons ground mustard powder
13 -
2 teaspoons dried thyme
14 -
2 cloves of garlic, grated or finely chopped
15 -
1 teaspoon black pepper, freshly cracked
# Instructions:
01 -
Place the potatoes in a medium-sized pot, enough water to cover them by about 2.5cm. Boil them, sprinkle in 1–2 teaspoons of salt, then bring it down to a simmer. Let them cook for roughly 15 minutes or until you can poke through them with a fork easily.
02 -
As those potatoes boil, grab your jar. Put in the olive oil, vinegar, garlic, mustard, thyme, oregano, salt, and black pepper. Close it up and give it a good shake. Put it aside until needed.
03 -
Once the potatoes are done, get rid of the water and let them cool enough to handle. Slice them into halves or smaller bits. While warm, toss them with the saved caper liquid. Let them cool all the way.
04 -
Take the cooled potatoes and toss them with the dill, olives, capers, red onion, and sun dried tomatoes. Stir in the dressing gently. Taste it and, if needed, adjust the seasoning. Sprinkle the feta on top last.
# Notes:
01 -
For better flavor, let it sit for at least an hour so the potatoes soak up the dressing.
02 -
You can serve this chilled, at room temp, or even warm.
03 -
It stays fresh in the fridge for up to 3-4 days.