Description
A vibrant and flavorful Greek potato salad perfect for summer gatherings, featuring earthy potatoes, fresh herbs, tangy feta, and a zesty dressing.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, cubed
- 1 cucumber, peeled and diced
- 1 cup red onion, diced
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- In a large mixing bowl, combine the cooled potatoes with diced cucumbers, red onions, olives, and crumbled feta.
- Gently fold in chopped herbs.
- Pour the dressing over the salad and toss carefully to combine.
- Chill in the fridge for at least an hour before serving.
Notes
Avoid overcooking potatoes to prevent them from becoming mushy. Adjust ingredients based on personal taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Greek potato salad, summer side dish, refreshing salad, family recipe, vibrant flavors