Description
A vibrant and creamy Olive Greek Potato Salad that brings together flavors of Kalamata olives, feta cheese, and fresh vegetables, perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup of Kalamata olives, pitted and sliced
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes, then drain and cool slightly before cutting into bite-sized pieces.
- In a large mixing bowl, combine the boiled potatoes, sliced Kalamata olives, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
- In a smaller bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the potato mixture and toss gently to combine.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
Use waxy potatoes for the best texture and toss them in olive oil to prevent browning if prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg