Description
A refreshing and flavorful Olive Greek Potato Salad that combines the creaminess of potatoes with the tanginess of olives and feta cheese.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1 cup of Kalamata olives, pitted and sliced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, olives, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- This salad can be made a day in advance for better flavor.
- Adjust the amount of feta cheese according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Olive Greek Potato Salad, Greek salad, potato salad, vegetarian salad