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Greek Potato Salad

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A vibrant and flavorful Greek potato salad combining tender potatoes, fresh vegetables, and a zesty dressing, perfect for picnics and barbecues.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Start by washing the baby potatoes well to remove any dirt.
  2. Place the potatoes in a large pot and cover them with water. Add a pinch of salt.
  3. Bring the water to a boil and cook the potatoes until tender, about 15 minutes.
  4. Once cooked, drain the potatoes and let them cool before cutting them into bite-sized pieces.
  5. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  6. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour this dressing over the salad.
  7. Gently toss to coat everything evenly, and serve chilled or at room temperature.

Notes

Let the salad sit for a bit before serving to enhance the flavors. It can be made a day ahead for better taste.

Nutrition

Find it online: https://diyprzepisy.com/greek-potato-salad/

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