Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Step 1: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Step 3: In a large bowl, combine the slightly cooled potatoes, Kalamata olives, sun-dried tomatoes, red onion, parsley, and dill.
- Step 4: Pour the dressing over the potato mixture and gently toss to coat everything evenly.
- Step 5: Taste and adjust seasoning as needed. If desired, gently fold in the crumbled feta cheese.
- Step 6: Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- This potato salad is best enjoyed cold, so store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating isn't recommended as it can make the potatoes mushy; instead, let it sit at room temperature for a few minutes to take the chill off before serving.
- Serve this salad as a vibrant side dish to grilled fish or chicken for a truly Mediterranean meal.
- For a more intense flavor, marinate the chopped sun-dried tomatoes in a tablespoon of their oil along with the minced garlic for 15 minutes before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American