Greek Potato Salad
A vibrant and healthy dish combining fresh ingredients like cucumbers, Kalamata olives, and cherry tomatoes, perfect as a side dish or a light lunch.
Ingredients
Main Ingredients
- 2 lbs potatoes
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Boil the potatoes in salted water until fork-tender, then drain and cool.
- In a large bowl, combine the cooled potatoes with red onion, cherry tomatoes, cucumber, olives, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate for at least 30 minutes before serving to enhance the flavors.
Notes
For added creaminess, consider mixing in a dollop of Greek yogurt. Use fresh herbs for the best flavor. Adjust the vinegar and oil to match your taste preferences. Feel free to add more vegetables like bell peppers or artichokes for variety. To switch it up, try adding feta cheese for a salty tang or diced bell peppers for extra crunch.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 250mgFiber: 4gSugar: 2g