Greek Potato Salad
A vibrant and flavorful Greek potato salad featuring fresh ingredients, crunchy vegetables, and creamy feta, perfect as a side dish for any occasion.
Ingredients
Main Ingredients
- 2 pounds potatoes Use any variety, waxy potatoes preferred for creaminess.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cucumber, diced Provides crunch.
- 1/2 cup Kalamata olives, pitted and halved For the authentic Greek flavor.
- 1/2 cup feta cheese, crumbled Can substitute with a vegan alternative for a dairy-free option.
Dressing Ingredients
- 1/4 cup olive oil Extra virgin preferred.
- 2 tablespoons red wine vinegar Can substitute with apple cider vinegar.
- 1 teaspoon dried oregano Enhances the Mediterranean flavor.
- to taste salt and pepper
Vegetables
Instructions
Preparation
- Gather all your ingredients. Wash the potatoes, tomatoes, cucumber, and onion thoroughly.
Cooking
- Place the potatoes in a large pot, cover them with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool down. Cut into bite-sized cubes.
Combining
- In a large bowl, combine the cooled potato cubes with the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Gently fold together.
- In a separate bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently.
Chilling and Serving
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- After chilling, stir gently, adjust seasoning if needed, and serve.
Notes
This salad is great for meal prep, and the flavors intensify after a day. It can be served alongside grilled chicken, lamb, or fish.