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Ingredients
  • 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 , drain and reserve brine
  • 1 cup red onion , thinly sliced
  • ½ cup fresh dill , roughly chopped
  • ½ cup feta cheese , crumbled
  • subheading: 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
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