Description
A vibrant Greek potato salad perfect for summer gatherings, featuring buttery potatoes, tangy vinaigrette, and fresh vegetables.
Ingredients
Scale
- 2 lbs waxy potatoes (Yukon Gold or new potatoes)
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted
- 1 cup feta cheese, crumbled
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley and dill, chopped
Instructions
- Prepare the potatoes by washing and cutting them into bite-sized pieces. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Make the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, and Dijon mustard in a small bowl. Add salt and pepper to taste.
- Combine the cooled potatoes, diced tomatoes, cucumbers, olives, and feta in a large mixing bowl. Drizzle the vinaigrette over the mixture and toss gently to combine.
- Garnish with fresh herbs, taste, and adjust seasoning. Let the salad rest for at least 30 minutes.
- Serve chilled or at room temperature for the best flavor.
Notes
For extra flavor, allow the salad to chill before serving. Experiment with the ingredients, adding artichoke hearts or diced avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: potato salad, Greek salad, summer dish, vibrant salad, picnic food