Description
A refreshing and flavorful Greek potato salad.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup of feta cheese, crumbled
- 1/2 cup of Kalamata olives, pitted and sliced
- 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 until tender. Drain and let cool.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- In a small 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
- Serve chilled or at room temperature.
- Can be made a day in advance.
- Adjust ingredients based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Greek Potato Salad, Salad, Greek Cuisine, Vegetarian Salad