Greek Potato Salad
Ingredients:
2 pounds baby potatoes, halved or quartered
1/2 cup Kalamata olives, pitted and halved
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
In a large bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic, salt, and pepper.
Add the warm potatoes to the dressing and toss gently to coat.
Fold in olives, cucumber, cherry tomatoes, red onion, and parsley.
Sprinkle with crumbled feta cheese just before serving. Serve at room temperature or chilled.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 6 servings
Greek Potato Salad
Ingredients:
2 pounds baby potatoes, halved or quartered
1/2 cup Kalamata olives, pitted and halved
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
In a large bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic, salt, and pepper.
Add the warm potatoes to the dressing and toss gently to coat.
Fold in olives, cucumber, cherry tomatoes, red onion, and parsley.
Sprinkle with crumbled feta cheese just before serving. Serve at room temperature or chilled.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 6 servings
