Greek Potato Salad Recipe

Incorporating powerful flavours such as kalamata olives, sun-dried tomatoes, and feta cheese, this Greek Potato Salad gives a Mediterranean spin on a traditional side dish. All of these ingredients are coated in a Greek vinaigrette that has a tangy flavour. As a flavourful alternative to the typical creamy potato salads, this dish is ideal for any celebration or a simple lunch with the family.

Ingredients:

For the Salad:

1. 2 pounds petite white or red potatoes
2. 1 cup pitted kalamata olives
3. 7 ounces oil-packed sun-dried tomatoes, drained and chopped
4. 4 ounces capers, drained (reserve the brine for the dressing if desired)
5. 1 cup red onion, thinly sliced
6. ½ cup fresh dill, roughly chopped
7. ½ cup feta cheese, crumbled

For the Greek Salad Dressing:

1. ½ cup extra-virgin olive oil
2. ½ cup red wine vinegar
3. 2 cloves garlic, pressed or minced
4. 2 teaspoons dry mustard
5. 2 teaspoons dried thyme
6. 2 teaspoons dried oregano
7. 1 teaspoon kosher salt
8. 1 teaspoon freshly ground black pepper

Instructions:

1. Begin by washing the potatoes and then placing them in a big saucepan of salted water. This will begin the cooking process. The potatoes should be cooked until they are soft, which should take around 15–20 minutes, depending on their size. Bring to a boil.
2. Drain, then let to gently cool off. After the potatoes have cooled down to the point where they can be handled, cut them into half or quarters, depending on their size.
3. Put together the dressing by:
   Olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, dried oregano, kosher salt, and black pepper should be mixed together in a small basin or jar using a whisk. It is up to you to adjust the seasonings.
   Put together the salad by:
4. You should combine the potatoes that have been boiled, the kalamata olives, the sun-dried tomatoes, the capers, and the red onion in a big mixing bowl.
   After pouring the dressing over the potato mixture, gently toss the items together to blend them and make sure that they are all coating each other equally.
5. Incorporate Cheese and Herbs:
   Include the fresh dill that has been chopped as well as the crumbled feta cheese in the salad. Lightly toss the salad in order to distribute the ingredients evenly.
6. The salad should be let to remain for at least half an hour at room temperature or chilled in the refrigerator before it is served. This will allow the flavours to combine and become more vibrant.
7. This is a delightful side dish that may be served chilled or at room temperature as a complement to grilled meats, during picnics, or as part of a traditional holiday buffet.

Advice:

• The use of miniature potatoes not only facilitates a reduction in the amount of time required for cooking, but it also results in a pleasing bite-sized look that is able to effectively retain the dressing.
• A flavour boost may be achieved by include some of the brine that is extracted from the capers or olives in the dressing. This will offer an additional layer of flavour.
• Herb Variations: Although dill is the typical herb, parsley or mint might be substituted for it to provide a distinct flavour profile.
• Prepare Ahead of Time: Because the flavours continue to develop over time, this salad may be prepared ahead of time, even a day in advance.

conclusion

The conclusion is that this Greek Potato Salad is a side dish that is not only hearty and bright, but also gives a touch of the Mediterranean to your tablescape. Because it is loaded with flavours and textures that complement a wide range of main dishes, it is an adaptable option that can be used for any meal or occasion. Have fun with this wonderful take on a traditional dish!