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–+ servings

Greek Potato Salad

A refreshing and tangy potato salad inspired by traditional Greek flavors, featuring olives, feta cheese, and a zesty dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 lbs Yukon Gold potatoes peeled and diced
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Toppings
  • 1 cup feta cheese crumbled
  • 1/2 cup kalamata olives pitted and sliced
  • 2 tablespoons fresh parsley chopped

Method
 

Cook Potatoes
  1. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool for a few minutes.
Prepare Dressing
  1. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
Combine Ingredients
  1. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, and red onion.
  2. Pour the dressing over the salad and toss gently to combine.
  3. Add the crumbled feta cheese, sliced olives, and chopped parsley, and toss again.
Serve
  1. Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.
  2. Serve cold as a side dish or light meal.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gFiber: 4gSugar: 2g

Notes

This salad can be made a day in advance and stored in the refrigerator. The flavors will meld beautifully over time.

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