Olive Greek Potato Salad
A delightful Mediterranean twist on a classic potato salad featuring tender potatoes, Kalamata olives, fresh vegetables, and a zesty dressing.
Equipment
- bowl
- Pot
- whisk
Ingredients
For the Salad
- 2 pounds Yukon Gold potatoes or any fresh potatoes available
- 1 cup Kalamata olives pitted and sliced
- ¼ cup crumbled feta cheese adds saltiness and creaminess
- 1 cup cherry tomatoes halved for sweetness
- ½ cup cucumber diced for crunch
- ½ medium red onion finely chopped; can soak in vinegar to mellow flavor
For the Dressing
- ¼ cup olive oil for flavor and richness
- 2 tablespoons red wine vinegar adds tanginess
- 1 teaspoon dried oregano adjust according to taste
- to taste salt for seasoning
- to taste pepper for seasoning
Instructions
Preparation
- Dice the Yukon Gold potatoes into manageable chunks.
- Boil the diced potatoes in salted water for about 15 to 20 minutes until tender but not mushy.
- Drain the potatoes and let them cool completely.
- While the potatoes are cooling, prepare the Kalamata olives, feta cheese, cherry tomatoes, cucumber, and red onion.
- Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
Assembly
- In a large bowl, toss together the cooled potatoes, prepared vegetables, and the dressing.
- Gently fold the ingredients to ensure the potatoes maintain their structure.
Notes
Let the salad sit in the fridge for at least half an hour before serving to enhance the flavors. It can be stored for up to three days in an airtight container.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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