If you’re looking to impress at your next gathering with a dish that’s both refreshing and flavorful, a Greek potato salad is an excellent choice. Unlike traditional American potato salads, Greek potato salad is lighter, zestier, and packed with a variety of fresh ingredients that bring Mediterranean flair to any meal. Let’s jump in!
Ingredients:
- 1.5 pounds of small potatoes (like baby Yukon Gold or red potatoes)
- 1 red onion, thinly sliced
- 1 cucumber, peeled and chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of Kalamata olives, pitted and sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, finely chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
- Boil potatoes in salted water until tender yet firm, about 15-20 minutes. Drain, cool slightly, and chop into bite-sized pieces.
- In a bowl, whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper for the dressing.
- Combine warm potatoes and red onion in a large bowl, add half the dressing, and toss.
- Add cucumber, tomatoes, olives, and feta, then toss with the remaining dressing.
- Garnish with parsley and serve with lemon wedges.
