Description
Olive Greek Potato Salad is a fresh, vibrant dish that combines tender potatoes, crunchy vegetables, and Mediterranean flavors.
Ingredients
Scale
- 2 pounds small Yukon Gold or red potatoes, washed and cubed
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, finely chopped (optional for added flavor)
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Boil the cubed potatoes in a large pot of water for 10–12 minutes until tender. Drain and set aside to cool.
- While the potatoes are cooling, dice the cucumber, slice the olives, chop the red onion, and halve the cherry tomatoes. If desired, chop some fresh parsley for garnish.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Adjust seasoning as necessary.
- In a large mixing bowl, combine the potatoes, cucumber, olives, red onion, and tomatoes. Pour the dressing over and toss gently to coat.
- Refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Garnish with fresh parsley if desired.
Notes
- This salad works well as a side dish or light meal.
- Allowing the salad to chill enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Olive Greek Potato Salad, Mediterranean salad, healthy salad, side dish