Description
A refreshing Greek potato salad with vibrant flavors.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives
- 1/2 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 until tender, about 15-20 minutes.
- Drain and let them cool, then cut into cubes.
- In a large bowl, combine potatoes, tomatoes, cucumber, onion, olives, and feta.
- In a separate bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving.
Notes
- Use waxy potatoes for better texture.
- Adjust the amount of feta to your taste.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Greek Potato Salad