Mediterranean Potato Salad
A vibrant, flavorful potato salad combining tender potatoes, juicy cherry tomatoes, briny olives, and creamy feta, perfect for any occasion.
Ingredients
Base Ingredients
- 2 pounds potatoes, diced Yukon Gold or red potatoes work best.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped Can substitute with green onion or chives.
- 1/2 cup Kalamata olives, pitted and sliced Or use capers for a similar briny flavor.
- 1/4 cup fresh parsley, chopped For garnishing.
- 1/4 cup feta cheese, crumbled Can be substituted with vegan feta.
Dressing Ingredients
- 1/4 cup olive oil Use high-quality oil for best flavor.
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic, minced
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Wash and dice the potatoes, halve the cherry tomatoes, chop the red onion, and prepare the olives and parsley.
Cooking the Potatoes
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 15 minutes until tender. Drain and cool.
Combining Ingredients
- In a large bowl, combine cooled potatoes, cherry tomatoes, red onion, olives, and parsley.
Making the Dressing
- Whisk together olive oil, red wine vinegar, garlic, salt, and pepper in a small bowl.
Tossing the Salad
- Pour the dressing over the potato mixture and toss gently to coat.
Adding Feta
- Sprinkle crumbled feta cheese on top and mix gently.
Chilling
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Adjust salt and pepper if needed. Garnish with parsley before serving.
Notes
Best served chilled, pairs well with grilled meats or as a light meal on its own.