Greek Potato Salad
A refreshing Greek potato salad with tender potatoes, colorful veggies, and a zesty dressing, perfect for summer picnics or family gatherings.
Ingredients
Main Ingredients
- 2 pounds potatoes Use tender potatoes for the best texture.
- 1/2 cup red onion, diced Can substitute with green onions for a milder flavor.
- 1/2 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped Dried parsley can be used in a pinch.
- 1/4 cup fresh dill, chopped Dried dill can be used as well.
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced Consider using lemon zest for stronger flavor.
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before cubing.
- In a large bowl, combine the cubed potatoes, red onion, cucumber, cherry tomatoes, olives, parsley, and dill.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad shines as a side dish or on its own. Add crumbled feta cheese on top for extra flavor. Store in an airtight container for best freshness, enjoyed within 3-5 days.