Description
A refreshing Olive Greek Potato Salad that combines tender baby potatoes with Kalamata olives, fresh vegetables, and a zesty Greek dressing.
Ingredients
- 2 lb baby potatoes, halved
- ¾ cup Kalamata olives, pitted
- ½ cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- ½ tsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender but not falling apart.
- Drain the potatoes well and let them cool for about 10 minutes. For a more flavorful salad, toss them while still slightly warm with 1–2 tablespoons of the dressing.
- Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, honey, salt, and black pepper until emulsified.
- Add the potatoes, Kalamata olives, red onion, cherry tomatoes, cucumber, parsley, and dill to a large bowl.
- Pour the Greek dressing over the ingredients and gently toss until everything is evenly coated.
- Fold in the crumbled feta, being careful not to mash the potatoes.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Give the salad a gentle toss before serving. Add a little extra feta, parsley, or oregano on top if desired.
Notes
- Choose waxy potatoes such as baby potatoes, Yukon Golds, or red potatoes because they hold their shape well.
- Don’t overcook the potatoes—they should be tender but still firm.
- For extra flavor, add sliced roasted red peppers or artichoke hearts.
- This salad can be served cold or slightly warm.
- For the best flavor, let it sit at room temperature for about 10 minutes before serving.
- 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