Description
This Greek Potato Salad is a vibrant and refreshing dish perfect for any meal or gathering. Featuring tender boiled potatoes mixed with fresh cherry tomatoes, crisp cucumber, red onion, Kalamata olives, and crumbly feta cheese, all tossed in a zesty dressing of olive oil, red wine vinegar, and oregano. Chilling the salad enhances the flavors, making it an ultimate summer favorite packed with Mediterranean goodness.
Ingredients
Scale
Vegetables & Dairy
- 2 pounds of potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil Potatoes: Place the potatoes in a pot of boiling water and cook until they are tender when pierced with a fork, approximately 15-20 minutes.
- Drain and Cool: Drain the cooked potatoes and allow them to cool to room temperature, then cut them into bite-sized cubes.
- Combine Salad Ingredients: In a large mixing bowl, add the cubed potatoes, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
- Make Dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss everything together to evenly coat the vegetables and potatoes.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- Boiling potatoes with the skin on can help retain nutrients and prevent them from absorbing too much water.
- Use waxy potatoes like Yukon Gold or red potatoes for better texture.
- Adjust the amount of salt and pepper according to your taste preferences.
- For added freshness, garnish with chopped fresh parsley or dill before serving.
- This salad keeps well refrigerated for up to 2 days.
