As summer comes along, many will be looking for healthier alternatives to summertime classics, such as a potato salad. This recipe includes nutrient-packed Mediterranean goodies such as olives, sun-dried tomatoes and dill, each containing antioxidants important to heart health. However, you may notice that some of the ingredients in this recipe come in a salty brine. The high sodium content may lead to an increase in blood pressure, so look for low sodium options when shopping for ingredients such as olives, capers and feta.
2 pounds petite white or red potatoes
1 cup pitted kalamata olives
7 ounces oil-packed sun-dried tomatoes, drained and chopped
4 Tablespoons capers, drained
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup feta cheese, crumbled
Greek Salad Dressing:
½ cup extra-virgin olive oil
½ cup red wine vinegar
2 cloves garlic, pressed or minced
2 teaspoons dry mustard
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
Salt to taste
Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
While the potatoes are cooking, make the dressing. To a jar with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt and freshly ground black pepper. Top with lid, shake well and set aside.
The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then, when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks.
Add the kalamata olives, red onion, capers, sun-dried tomatoes and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese. Serve warm, at room temperature or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3 to 4 days. Makes 10 servings.
Serving size: 1 cup
Calories: 287; Fat: 16.3g; Carbs: 31.7g; Fiber: 4.8g; Protein: 6g; Sodium: 222mg
Adapted from: https://www.foodiecrush.com/greek-potato-salad/#recipe