Description
This Greek Potato Salad is a refreshing and flavorful dish featuring tender potatoes combined with fresh cherry tomatoes, crisp cucumber, Kalamata olives, and tangy feta cheese. Tossed in a zesty olive oil and red wine vinegar dressing infused with fresh oregano, this salad offers a perfect balance of Mediterranean flavors that will delight your taste buds whether served as a side or a light meal.
Ingredients
Scale
Vegetables & Cheese
- 2 pounds potatoes, peeled and cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a pot of salted water and boil until tender, approximately 15 minutes. Test tenderness by piercing with a fork; it should slide in easily.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool completely to avoid wilting the fresh salad ingredients.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled potatoes along with the halved cherry tomatoes, diced cucumber, finely chopped red onion, pitted Kalamata olives, and crumbled feta cheese. Gently toss to combine evenly.
- Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, fresh chopped oregano, and salt and pepper until fully emulsified and flavorful.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are well coated without breaking the potatoes.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for best taste and freshness.
Notes
- Boiling the potatoes until just tender prevents them from becoming mushy in the salad.
- Chilling the salad enhances the flavors and gives a refreshing taste.
- Use fresh oregano for the best herbal flavor; dried oregano can be a substitute but use less.
- Feta cheese adds a salty tang, so adjust additional salt accordingly.
- This salad pairs well with grilled meats and seafood for a complete Mediterranean meal.
