Description
Greek Potato Salad is a refreshing and vibrant dish that perfectly combines creamy Yukon Gold potatoes, crunchy cucumbers, sweet cherry tomatoes, and tangy feta cheese. Tossed in a zesty lemon-olive oil dressing, this salad is not only easy to prepare but also customizable for any occasion. Perfect as a side dish for summer barbecues or served as a light lunch, every bite will transport you to sunny Mediterranean days.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ½ cup finely chopped red onion
- ¾ cup pitted and sliced Kalamata olives
- 1 cup crumbled feta cheese
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let cool.
- Prepare the vegetables by chopping the cucumber, cherry tomatoes, red onion, and olives into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- In a large mixing bowl, combine cooled potatoes with chopped vegetables and crumbled feta. Pour the dressing over the salad and toss gently to coat.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Toss again before serving; enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For added flavor, consider mixing in fresh herbs like dill or parsley. - You can substitute goat cheese for feta if desired. - Store leftovers in an airtight container for up to three days.