Greek Potato Salad
ingredients:
- A total of two pounds of little white or red potatoes
- half a cup of kalamata olives, pitted
- Seven ounces of sun-dried tomatoes packed with oil rinsed and diced
- four ounces of capers, drained and prepared with brine but set aside
- 1 cup of red onion, cut very thinly
- ½ cup of fresh dill, coarsely
- chopped ½ cup of crumbled feta cheese
The Dressing for Greek Salad:
- A quarter cup of extra-virgin olive oil
- Three-quarters of a cup of red wine vinegar
- The garlic, either crushed or chopped, two cloves
- 2-tablets of mustard that is dry
- 2 tablespoons of thyme leaf, dried
- 2 tablespoons of oregano that has been dried
- 100 milligrammes of kosher salt
- 1 teaspoon of black pepper that has been freshly ground
Instructions:
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil.
- Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
- Create the dressing while the potatoes are in the process of cooking. To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.
- The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.
- Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese.
- Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.