Description
A flavorful Greek Potato Salad that combines creamy potatoes with fresh vegetables and a tangy dressing, perfect for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup cucumbers, chopped
- 1 cup cherry or grape tomatoes, halved
- 1/2 red onion, chopped
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes: Wash and peel the potatoes, then cut them into 1-2 inch cubes. Boil them in salted water for about 15-20 minutes until fork-tender.
- Drain and Cool: Drain the cooked potatoes and allow them to cool to room temperature.
- Chop the Vegetables: While the potatoes cool, chop the cucumbers, tomatoes, red onion, and parsley.
- Combine Ingredients: In a large bowl, combine the cooled potatoes, cucumbers, tomatoes, red onion, Kalamata olives, feta cheese, and parsley.
- Prepare the Dressing: Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently to combine.
- Serve and Enjoy: Serve at room temperature or refrigerate for 30 minutes to enhance the flavors.
Notes
For a healthier version, consider substituting sweet potatoes or using a dairy-free feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
