Irresistible Greek Potato Salad
A vibrant potato salad with bold flavors from Kalamata olives, fresh vegetables, and a tangy dressing, perfect for any gathering.
Ingrédients
Main ingredients
- 2 pounds potatoes, diced Use waxy potatoes for better texture.
- 1/2 cup red onion, finely chopped
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced Can substitute with capers.
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil Use extra virgin for better flavor.
- 2 tablespoons red wine vinegar Can substitute with apple cider or white wine vinegar.
- 1 tablespoon lemon juice Freshly squeezed is best.
- 1 teaspoon dried oregano
- Salt and pepper to taste Crucial for flavor enhancement.
Instructions
Preparation
- Wash and peel the potatoes, then cut them into uniform cubes.
- Finely chop the red onion, dice the cucumber, and halve the cherry tomatoes and olives.
Cooking
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for 10-15 minutes until tender.
- Drain and let the potatoes cool completely.
Combining Ingredients
- In a large mixing bowl, combine the cooled potatoes, red onion, cucumber, cherry tomatoes, olives, and parsley.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
Chill and Serve
- Cover the bowl and chill in the refrigerator for at least 30 minutes.
- Before serving, give it a gentle toss and serve cold or at room temperature.
Notes
Best served chilled, can be made a day ahead for enhanced flavor. Avoid overcooking the potatoes to maintain texture.