Greek Potato Salad With Dried Tomatoes

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Servings: 4 Difficulty: Intermediate
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A vibrant, olive oil-dressed salad featuring tender potatoes, briny Kalamata olives, and sun-dried tomatoes.
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This refreshing Greek potato salad swaps heavy mayo for a bright, zesty dressing made with extra virgin olive oil, lemon juice, and oregano. The dish highlights the earthy sweetness of boiled potatoes, balanced by the tangy punch of sun-dried tomatoes and the salty depth of Kalamata olives. Fresh dill and red onion add aromatic crunch and color. It’s a perfect vegan-friendly side dish for summer barbecues, picnics, or as a light lunch. The flavors meld beautifully when chilled, making it an excellent make-ahead option for gatherings. Simple, healthy, and packed with Mediterranean flavor, this salad is a delightful twist on the classic picnic staple.

Greek Potato Salad With Dried Tomatoes recipe image
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Greek Potato Salad With Dried Tomatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 87.4

Description

This refreshing Greek potato salad swaps heavy mayo for a bright, zesty dressing made with extra virgin olive oil, lemon juice, and oregano. The dish highlights the earthy sweetness of boiled potatoes, balanced by the tangy punch of sun-dried tomatoes and the salty depth of Kalamata olives. Fresh dill and red onion add aromatic crunch and color. It&# 226;ÂÂs a perfect vegan-friendly side dish for summer barbecues, picnics, or as a light lunch. The flavors meld beautifully when chilled, making it an excellent make-ahead option for gatherings. Simple, healthy, and packed with Mediterranean flavor, this salad is a delightful twist on the classic picnic staple.

Ingredients

Directions

  1. Peel the potatoes and cut them into 1-inch cubes.
  2. Place potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt.
  3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are tender but not mushy.
  4. Drain the potatoes well and spread them on a baking sheet to cool slightly and steam off excess moisture.
  5. In a small bowl, whisk together olive oil, lemon juice, oregano, and black pepper to make the dressing.
  6. In a large mixing bowl, combine the cooled potatoes, sun-dried tomatoes, Kalamata olives, red onion, and fresh dill.
  7. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
  8. Taste and adjust seasoning with more salt or lemon juice if needed.
  9. Serve immediately at room temperature or chill for 30 minutes for better flavor melding.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 87.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 19.3g7%
Dietary Fiber 2.5g10%
Sugars 0.9g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, allow the salad to rest for at least 30 minutes before serving to let the flavors absorb into the potatoes.

You can use yellow or red potatoes instead of white potatoes; they hold their shape well during boiling.

If using oil-packed sun-dried tomatoes, drain them well before chopping to avoid making the dressing too oily.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a night in the fridge.

Add chopped cucumber or bell peppers for extra crunch and freshness.

Keywords: greek, potato, salad, vegan, mediterranean, sun-dried tomatoes, kalamata olives, healthy, summer, picnic, side dish, olive oil, lemon, dill, oregano, chilled, easy, plant-based, gluten-free
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