Ingredients
Scale
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces capers, drained and reserved brine
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled (optional)
- ½ cup extra-virgin olive oil
- ½ cup apple cider vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the Potatoes: Place the potatoes in a medium pot with water covering them by an inch. Bring to a boil, adding salt. Reduce heat to simmer and cook for about 15 minutes until tender. Drain and let cool slightly.
- Prepare the Dressing: In a jar with a lid, combine olive oil, apple cider vinegar, garlic, dry mustard, thyme, oregano, salt, and pepper. Shake well until mixed.
- Cool and Cut Potatoes: Once cool enough to handle but still warm, cut the potatoes into bite-sized chunks. Drizzle with reserved caper brine while warm.
- Combine Ingredients: In a large bowl, gently toss potato chunks with olives, onion slices, capers, sun-dried tomatoes, and dill. Pour over the dressing and mix delicately.
- Taste Test & Serve: Adjust seasoning if necessary and sprinkle feta on top if using. Allow to sit for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg