Description
A refreshing and healthy twist on traditional potato salad, featuring Greek flavors and fresh ingredients.
Ingredients
- 2 lbs baby potatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the potatoes and cut them into evenly sized pieces.
- Place potatoes in a large pot and cover with salted water.
- Bring to a boil and cook for 12–15 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
- Place the warm potatoes in a large mixing bowl and pour half of the dressing over them. Toss gently to coat.
- Allow the potatoes to cool completely.
- Add cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and dill.
- Pour the remaining dressing over the salad and gently toss until combined.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Garnish with additional feta cheese and fresh herbs before serving.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg