Description
A bright and flavorful Greek-inspired potato salad with Kalamata olives, cherry tomatoes, cucumbers, and a light oregano dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Wash the baby potatoes and add them to the boiling water, salting the water for flavor absorption.
- Boil the potatoes until fork-tender, about 12-15 minutes. Drain and cool.
- Once cool, cut the potatoes into halves or quarters. In a large bowl, combine the potatoes, Kalamata olives, cherry tomatoes, cucumber, red onion, and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently. Serve chilled or at room temperature.
Notes
For the freshest texture, dress the salad just before serving. Enjoy as a picnic side or with grilled meats.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg