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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the potatoes in well-salted water until fork tender, about 12–18 minutes depending on size. Drain and let them cool just enough that they’re still warm.
Add the warm potatoes to a large bowl.
Top with green pepper, green onions, red onion, Kalamata olives, and fresh dill.
Whisk together olive oil, apple cider vinegar, Dijon mustard, oregano, salt, and pepper until emulsified.
Pour the dressing over the warm potatoes and vegetables, then gently toss until everything is evenly coated.
Let the salad sit for 20–30 minutes before serving so the potatoes absorb the dressing. Taste and adjust seasoning if needed.
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For extra brightness, add a squeeze of lemon juice to the dressing.
Adjust the amount of dill to your preference if you love its flavor.
Can I use a different type of potato?
Yes, Yukon Gold potatoes work well as an alternative to baby potatoes.
How can I make the salad more tangy?
Add a squeeze of lemon juice to the dressing for extra brightness.
Is it necessary to let the salad sit before serving?
Yes, letting the salad sit allows the potatoes to absorb the dressing, enhancing the flavors.
Can I prepare this salad in advance?
Yes, you can prepare it a few hours in advance and store it in the refrigerator.
What can I substitute for Kalamata olives?
You can use any other type of olives you prefer, such as black or green olives.
