Description
This Greek Potato Salad brings together baby dutch yellow potatoes, kalamata olives, and creamy feta for a vibrant dish that’s easy to prepare. Perfect for picnics, barbecues, or as a refreshing side for dinner, enjoy its delightful combination of flavors and textures in just 45 minutes.
Ingredients
Scale
- 2 lbs baby dutch yellow potatoes
- 1 tablespoon salt
- 1 cup pitted kalamata olives
- 1 small red bell pepper finely diced
- ⅓ cup thinly sliced red onion
- ⅔ cup crumbled feta cheese
- 2 tablespoons capers, drained and rinsed
- 4 tablespoons chopped fresh dill
- 2 green onions, thinly sliced
- 1 tablespoon chopped fresh parsley
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon marjoram
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender when pierced with a fork.
- Transfer the cooked potatoes to ice water to halt the cooking. Drain, then dry and cut them in half.
- In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, marjoram, salt, and black pepper.
- In a serving bowl, combine the halved potatoes, kalamata olives, diced red bell pepper, sliced red onion, half of the crumbled feta cheese, capers, and 3 tablespoons of chopped dill. Pour the vinaigrette over them and toss well to coat.
- Top the salad with the remaining feta cheese, dill, sliced green onions, and parsley. Chill in the refrigerator until serving.
Notes
For a creamier texture, you can add more feta cheese to the recipe.
Feel free to include other vegetables like cucumbers or tomatoes for extra freshness.
This salad can be made a day in advance to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg