Description
A refreshing Greek potato salad with a mix of flavors.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 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 potatoes in salted water until tender, about 15 minutes.
- Drain and let cool for a few minutes.
- In a large bowl, combine cooled potatoes, tomatoes, onion, cucumber, olives, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add more vegetables like bell peppers or parsley.
- This salad is best served cold.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek Potato Salad, Salad, Vegetarian Salad, Greek Cuisine