Description
This Greek Potato Salad is a fresh and vibrant dish featuring tender boiled potatoes combined with juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Dressed with a simple yet flavorful mixture of olive oil, red wine vinegar, and oregano, this salad is perfect for a light lunch or a side dish at any meal. With its balance of textures and Mediterranean flavors, it’s a refreshing delight that you’ll crave again and again.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil Potatoes: Place the peeled and diced potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, approximately 15 minutes.
- Drain and Cool: Drain the cooked potatoes thoroughly and let them cool for a few minutes to bring down the temperature, which helps preserve the salad’s texture.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled potatoes with the cherry tomatoes, chopped red onion, diced cucumber, sliced Kalamata olives, and crumbled feta cheese. Mix gently to combine evenly.
- Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and freshly ground pepper until well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the combined salad ingredients. Toss gently to coat every bite with the flavorful dressing without breaking apart the potatoes.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For the best texture, ensure potatoes are cooked just until tender to avoid mushy salad.
- Feta cheese can be substituted with a vegan alternative to make this dish vegan-friendly.
- Add fresh herbs like parsley or dill for extra freshness.
- This salad keeps well in the fridge for up to 2 days.
- Use red potatoes or Yukon gold for creamier texture if preferred.
