Ingredients
2 lb petite white or red potatoes
1-2 tsp kosher salt, for boiling
For the vinaigrette:
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced or crushed
2 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1 tsp kosher salt
1 tsp ground black pepper
For the salad:
1 cup pitted kalamata olives
7 oz oil-packed sun-dried tomatoes, drained and chopped
4 oz capers, brine reserved
1 cup thinly sliced red onion
1/2 cup rough chopped fresh dill
For serving:
1/2 cup crumbled feta cheese
Instructions
Add the petite white or red potatoes to a medium pot and cover them with water by 1 inch. Bring to a boil over high heat, then add 1-2 teaspoons of kosher salt. Reduce the heat to maintain a rolling simmer and cook until the potatoes are tender and can be easily pierced with a fork or skewer, about 15 minutes.
While the potatoes are cooking, prepare the dressing. In a jar with a lid, combine extra-virgin olive oil, red wine vinegar, minced or crushed garlic, dry mustard, dried thyme, dried oregano, kosher salt, and ground black pepper. Secure the lid and shake well until the dressing is emulsified. Set aside until ready to use.
Once the potatoes (from Step 1) are done, drain them and let them cool until comfortable to handle. Cut the warm potatoes in half or into bite-sized pieces, depending on their size. While they are still warm, drizzle the reserved caper brine over the potatoes and toss gently to coat. Set aside to cool slightly.
Once the potatoes have cooled slightly, add the pitted kalamata olives, thinly sliced red onion, chopped sun-dried tomatoes, capers, and roughly chopped fresh dill to the potatoes. Pour the prepared dressing (from Step 2) over the ingredients and gently toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Top with crumbled feta cheese just before serving. I like to let the salad rest for at least an hour before serving so the potatoes really soak up all the tangy dressing.
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