Description
A refreshing Greek potato salad with vibrant colors and bold flavors, perfect for gatherings.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup of cherry tomatoes, halved
- 1/2 cup of Kalamata olives, pitted and sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 red onion, finely chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain and cool.
- Cut the cooled potatoes into bite-sized pieces.
- Combine the chopped potatoes, cherry tomatoes, Kalamata olives, feta cheese, and red onion in a large bowl.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Toss the dressing with the salad mixture gently until combined.
- Serve immediately or chill for a few hours to let flavors meld.
Notes
For added creaminess, consider adding Greek yogurt to the dressing. Leftovers last 3-4 days but are best enjoyed within two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg