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–+ servings

Greek Potato Salad

A refreshing and tangy potato salad with Mediterranean flavors, perfect for summer gatherings.
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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 pounds Yukon Gold potatoes peeled and diced
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup kalamata olives pitted and sliced
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
Garnish
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

Method
 

Cook Potatoes
  1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
Prepare Dressing
  1. In a mixing bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Combine Ingredients
  1. In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, and olives. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Top the salad with crumbled feta cheese and chopped parsley. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gFiber: 4gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together beautifully.

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