Description
A vibrant and refreshing Greek Potato Salad featuring creamy potatoes, crisp vegetables, and a tangy dressing that embodies Mediterranean flavors.
Ingredients
Scale
- 2 pounds of potatoes, peeled and diced
- 1/2 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted boiling water until fork-tender, about 10-15 minutes. Drain and let cool completely.
- Combine the cooled potatoes, diced red onion, cucumber, halved cherry tomatoes, Kalamata olives, and chopped parsley in a large mixing bowl.
- Prepare the dressing by whisking together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Toss the dressing over the potato mixture and gently combine until well coated.
- Chill the salad for at least 30 minutes in the refrigerator before serving to allow flavors to meld.
Notes
Make the salad a day in advance for deeper flavor. Avoid overcooking the potatoes and ensure they cool before dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Greek Potato Salad, Mediterranean, Side Dish, Summer Salad, Healthy Salad