Description
A fresh and vibrant Greek potato salad that’s easy to prepare and packed with flavor, perfect for summer barbecues and cozy dinners.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 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, then cool and chop them.
- In a large bowl, combine the 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 toss to combine.
- Serve chilled or at room temperature.
Notes
Make sure not to overcook the potatoes; they should be tender but still hold their shape. For a creamier version, mix in a little Greek yogurt with the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Greek salad, potato salad, Mediterranean salad, summer salad, easy recipes