Description
Tender potatoes tossed with briny Kalamata olives, sun-dried tomatoes, sharp red onion, tangy capers, and fresh dill, all brought together with a zesty red wine vinaigrette and topped with creamy feta. Gets better overnight.
Ingredients
2 pounds petite white or red potatoes
1-2 teaspoons kosher salt (for boiling water)
1 cup pitted Kalamata olives
1 cup thinly sliced red onion
4 ounces capers (drained, brine reserved)
7 ounces oil-packed sun-dried tomatoes (drained and chopped)
1/2 cup rough chopped fresh dill
1/2 cup crumbled feta cheese
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic (minced or crushed)
2 teaspoons dry mustard
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
Instructions
1. Fill large pot with cold salted water and add potatoes. Bring to a boil, then reduce to gentle simmer. Cook for about 15 minutes until fork-tender but still firm. Drain in colander and let cool slightly.
2. While potatoes cook, combine all dressing ingredients in a jar with tight lid. Seal and shake vigorously until emulsified.
3. Slice warm potatoes into halves or bite-sized pieces and transfer to large mixing bowl. Drizzle with reserved caper brine and gently toss.
4. Add Kalamata olives, sliced red onion, drained capers, chopped sun-dried tomatoes, and fresh dill to bowl with potatoes. Give dressing jar another good shake, then pour over everything. Gently fold together until well-coated.
5. Let salad chill in refrigerator for at least 1 hour before serving for best flavor.
6. Right before serving, scatter crumbled feta over the top to maintain its creamy texture.
Notes
Use waxy potatoes like red or white varieties – they hold their shape.
Don’t rinse potatoes after cooking – you want them to absorb the flavors.
Toss warm potatoes with caper brine for maximum flavor absorption.
Taste and adjust seasoning – olives, capers, and feta are salty.
This salad actually improves overnight as flavors meld.
Store feta separately and add just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek