Description
A bright and comforting Greek Potato Salad that’s perfect for busy nights and keeps well for leftovers.
Ingredients
Salad Ingredients
- 2 pounds baby potatoes (Cut into halves if large.)
- 1 cup cherry tomatoes (Halved.)
- 1/2 cup red onion (Diced.)
- 1 cup cucumber (Diced (use Persian cucumbers for a better crunch).)
- 1/2 cup Kalamata olives (Sliced.)
- 1 cup feta cheese (Crumble just before serving.)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- to taste Salt and pepper
Instructions
Cooking Potatoes
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
Mixing Ingredients
- Cut the cooled potatoes in half and place them in a large bowl.
- Add cherry tomatoes, red onion, cucumber, olives, and feta cheese.
Making Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Combining Salad
- Drizzle the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For better flavor absorption, toss warm potatoes with a splash of dressing. Keeps well for 3-4 days in the fridge but do not freeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: Greek, Mediterranean