Description
A refreshing Greek potato salad with a tangy dressing and fresh vegetables.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Can be served warm or cold.
- Adjust the ingredients according to your taste.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek Potato Salad, Salad, Greek Cuisine