Greek Potato Salad

This delicious Greek Potato Salad combines kalamata olives, red bell pepper, red onions, feta cheese, capers, and dill tossed in a flavorful mustard vinaigrette with fresh garlic and marjoram.

Course potato side, side, Side Dish, side dish/salad

Cuisine Greek

Keyword Greek potato salad recipe, Greek salad with potato salad, how to make Greek potato salad, recipe Greek potato salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 275kcal

Author Beth Pierce

Ingredients

Potato Salad

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

Red Wine Vinaigrette

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

Add the potatoes to a large pot of salted water. Bring the pot to a boil. Cook until fork-tender. Plunge the potatoes in ice water to stop the cooking process. Drain, dry, and slice them in half.
Meanwhile, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, marjoram, salt, and freshly ground black pepper.
Add the sliced potatoes, kalamata olives, red bell pepper, sliced red onion, half the feta cheese, capers, and 3 tablespoons chopped fresh dill to a serving bowl. Drizzle with the vinaigrette and toss to coat.
Sprinkle with the remaining feta cheese, remaining dill, green onions, and parsley. Refrigerate until ready to serve.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition