Description
Indulge in the vibrant flavors of our Delicious Greek Potato Salad with Feta. This refreshing and colorful dish combines tender baby potatoes with creamy feta, savory Kalamata olives, and crisp vegetables, making it an ideal choice for summer gatherings or picnics. Not only is it easy to prepare, but it’s also packed with nutrients from fresh veggies and wholesome fats. This versatile salad can be served as a side at barbecues or enjoyed as a light main dish. The flavors meld beautifully when refrigerated, so make it ahead of time for even better taste!
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup Kalamata olives
- 1 cup cherry tomatoes
- 1 large cucumber
- 1 medium red onion
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Boil the baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool.
- While cooling, prepare the vegetables: dice the cucumber, halve the tomatoes, slice the onion, and chop the herbs.
- In a mixing bowl, whisk together olive oil, vinegar, mustard, oregano, and garlic powder until smooth.
- Once cooled, quarter the potatoes and combine them with olives, tomatoes, cucumber, onion, parsley, and dill in a large bowl.
- Pour the dressing over the salad and gently toss to coat everything evenly. Chill before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg