Description
A refreshing Greek Potato Salad that combines creamy feta, briny olives, and tender potatoes for a delightful side dish.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs (such as parsley or dill) for garnish
Instructions
- Boil the Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes.
- Cool and Cut: Drain and let the potatoes cool to room temperature, then cut into cubes.
- Add Feta and Olives: Sprinkle crumbled feta and sliced olives over the potatoes.
- Make the Dressing: Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Combine: Pour the dressing over the potato mixture and toss gently to combine.
- Garnish and Serve: Add fresh herbs for garnish and serve.
Notes
Choose waxy potatoes for best texture. Allow potatoes to cool before cutting to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg