Greek Potato Salad

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Let's be honest, sometimes the classic potato salad can feel a bit heavy and can be bland with mayo overpowering other ingredients.  For anyone who appreciates big, fresh flavors, this Greek potato salad will be a hit.  We're talking hearty potatoes, tangy feta, briny olives, savory sun-dried tomatoes, and a vibrant dressing that cuts through the richness.

Ingredients

• 2 pounds small white or red potatoes

• 1 cup kalamata olives, pitted

• 7 ounces oil-packed sun dried tomatoes, drained and chopped

• 4 ounces 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 kosher salt

• 1 teaspoon freshly ground black pepper

Instructions:

1. Rinse potatoes and add to a large pot with enough water to cover the potatoes by about 1 inch.  Add salt like you would when making pasta, and boil until fork-tender.

2. While the potatoes are boiling, whip up your Greek dressing.  Combine olive oil, red wine vinegar,  garlic, mustard, thyme, oregano, salt, and pepper in a salad dressing shaker, or in a bowl to whisk.

3. Once the potatoes are easily pierced, drain the water.  You can cool them down quickly here in ice water, like with hard boiled eggs.  Once cool enough to handle, cut into bite sized chunks and add to a large bowl.

4. Add the olives, sun-dried tomatoes, capers, red onion, dill, and feta, and toss with about half the dressing to coat.  Add more dressing, if desired.

5. Serve warm or chilled.

Tips:

• For extra flavor, grill the potatoes instead of boiling.  Every time I fire up my charcoal grill, I rub some potatoes with salt, pepper, and olive oil, wrap them up in foil and put them on the top rack while I’m cooking everything else.

• Fresh herbs add color and flavor.  Feel free to also toss in chopped parsley with the dill, and substitute finely chopped fresh thyme and oregano for dried in the dressing.  You can use 2-3 times as much fresh than with dried.

• Use good quality, extra virgin olive oil and not a blend.  The rich, fruity flavor and peppery notes will elevate any dish.  Be selective about the red wine vinegar, as well.  Deeper ruby red color may indicate a higher concentration of the wine and a less diluted flavor.

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