Description
Greek Potato Salad is a vibrant and refreshing dish that brings the Mediterranean to your table with tender potatoes, crisp vegetables, and crumbled feta cheese, all dressed in a tangy olive oil and lemon vinaigrette.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and chop the fresh vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- Bring a large pot of salted water to a boil and add the diced potatoes. Cook until tender, about 10-12 minutes, then drain and let cool.
- In a large mixing bowl, combine the cooled potatoes, chopped vegetables, olives, and feta cheese, gently folding to mix.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Pour over the salad and toss gently to combine.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- This salad can be made a day in advance; add the dressing just before serving.
- Feel free to customize with bell peppers, capers, or artichoke hearts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg