Description
A refreshing and hearty Greek Potato Salad featuring tender potatoes, fresh vegetables, tangy feta cheese, and olives.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes until they are tender, then drain and let them cool.
- Once cooled, chop the potatoes into bite-sized pieces.
- In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the potato salad and mix gently until everything is well coated.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
For best flavor, prepare the salad a few hours in advance. Use waxy potatoes like Yukon Gold for optimal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg