Description
A vibrant Greek potato salad with feta cheese, Kalamata olives, and fresh vegetables, ideal for gatherings and picnics.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup Kalamata olives
- 1 cup feta cheese (or goat cheese)
- 1 cup cherry tomatoes
- 1 large cucumber
- 1 medium red onion
- Fresh parsley and dill for garnish
- 1/3 cup extra virgin olive oil
- 3 tablespoons red apple vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Cook the baby potatoes in salted water until tender, about 15-20 minutes. Once done, drain them and let them cool slightly before cutting into halves or quarters.
- Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion.
- Whisk together the extra virgin olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper in a mixing bowl.
- Combine the cooled potatoes with chopped cucumbers, tomatoes, olives, red onion, and fresh herbs in a large bowl. Pour the dressing over and toss gently to coat all ingredients evenly. You can serve it immediately or chill it in the refrigerator for 30 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg