Mediterranean Potato Salad

A delightful twist on the classic recipe.

Exchange the mayo and enjoy this classic recipe with an array of flavors. Perfectly made with Cobram Estate Everyday Essentials Robust Here’s how to make it:


– 2 pounds petite white or red potatoes

– 1 cup pitted kalamata olives

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

– 4 ounces capers, drained (reserve brine)

– 1 cup red onion, thinly sliced

– ½ cup fresh dill, roughly chopped

– ½ cup feta cheese, crumbled


– ½ cup Cobram Estate Everyday Essentials Robust 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

Mediterranean Potato Salad


  1. Place the potatoes in a medium pot and cover with water. Bring to a boil, add 1-2 teaspoons of kosher salt, then reduce to a simmer. Cook until tender, about 15 minutes. Test with a fork or skewer.
  2. While the potatoes cook, prepare the dressing. Combine olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper in a jar. Shake well and set aside.
  3. Drain the cooked potatoes. While still warm, cut them into halves or bite-sized chunks. Drizzle with reserved caper brine and toss gently. Allow to cool slightly.
  4. In a large bowl, combine the potatoes with kalamata olives, red onion, capers, sun-dried tomatoes, and dill. Toss gently with the prepared dressing.
  5. Taste and adjust seasoning if necessary. Sprinkle crumbled feta cheese over the salad.
  6. Serve warm, at room temperature, or chilled. For the best flavor, let the salad sit for at least an hour before serving to allow the potatoes to absorb the dressing. Store leftovers in the refrigerator for 3-4 days.