Description
A refreshing Greek Potato Salad with a twist, packed with flavors and topped with feta cheese.
Ingredients
Scale
- 1 kg potatoes, peeled and cubed
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 100 g feta cheese, crumbled (optional)
Instructions
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Add the warm potatoes to the dressing and toss gently to coat.
- Add red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill to the bowl with potatoes. Mix well to combine.
- If using, gently fold in crumbled feta cheese.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish with extra herbs if desired.
Notes
- For best results, use fresh herbs.
- This salad can be made a day in advance for enhanced flavor.
- Adjust the amount of dressing based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg