Description
A refreshing and tangy Greek Potato Salad made with boiled potatoes, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For extra flavor, add fresh herbs like parsley or dill.
- This salad can be made a day in advance for better flavor.
- Adjust the amount of feta cheese and olives to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg