Greek Potato Salad

This delicious Greek Potato Salad combines kalamata olives, red bell pepper, red onions, feta cheese, capers, and dill tossed in a flavorful mustard vinaigrette with fresh garlic and marjoram.

📝 Ingredients

• 2 lbs baby Dutch yellow potatoes
• 1 tablespoon salt
• 1 cup pitted kalamata olives
• 1 small red bell pepper finely diced
• 1/3 cup thinly sliced red onion
• 2/3 cup crumbled feta cheese
• 2 tablespoons capers, drained and rinsed
• 4 tablespoons chopped fresh dill
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Add the potatoes to a large pot of salted water. Bring the pot to a boil. Cook until fork-tender. Plunge the potatoes in ice water to stop the cooking process. Drain, dry, and slice them in half.
2. 2Meanwhile, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, marjoram, salt, and freshly ground black pepper.
3. 3Add the sliced potatoes, kalamata olives, red bell pepper, sliced red onion, half the feta cheese, capers, and 3 tablespoons chopped fresh dill to a serving bowl. Drizzle with the vinaigrette and toss to coat.
4. 4Sprinkle with the remaining feta cheese, remaining dill, green onions, and parsley. Refrigerate until ready to serve.