Ingredients
Scale
- 2 pounds of baby potatoes or Yukon Gold potatoes
- 1/2 cup of Kalamata olives, pitted and sliced
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and freshly ground black pepper to taste
- Optional: crumbled feta cheese for garnish
Instructions
- Begin by boiling the potatoes in salted water until they are tender but firm, approximately 15-20 minutes. Once cooked, drain and allow them to cool slightly before handling.
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
- Cut the cooled potatoes into bite-sized pieces. In a large mixing bowl, combine the potatoes, sliced Kalamata olives, chopped red onion, and chopped parsley. Pour the dressing over the mixture and gently toss to coat evenly.
- Transfer the Greek potato salad to a serving dish. Top with crumbled feta cheese and extra parsley if desired. Serve immediately or refrigerate for up to 2 hours for enhanced flavors.
Notes
- Use organic potatoes for a healthier option.
- For added flavor, incorporate chopped cucumbers or cherry tomatoes.
- Adjust the amount of red wine vinegar to taste for more or less acidity.
- Let the salad rest for at least 30 minutes in the refrigerator to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal Kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg