Description
A refreshing Greek Potato Salad, perfect for summer gatherings, bursting with vibrant flavors and fresh ingredients.
Ingredients
Scale
Vegetables
- 2 lbs waxy potatoes (like red or Yukon gold)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
Dressing
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Cheese and Herbs
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Boil the Potatoes: Start by washing and peeling the potatoes. Cut them into bite-sized pieces and place them in a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Be careful not to overcook them; you want them firm enough to hold their shape.
- Prepare the Vegetables: While the potatoes are boiling, chop the cherry tomatoes, cucumber, and red onion into small pieces. Set them aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This simple dressing will tie all the flavors together beautifully.
- Combine Ingredients: Once the potatoes are cooked and drained, let them cool slightly. Add them to the bowl with the chopped vegetables. Crumble the feta cheese on top and pour the dressing over everything. Gently toss to combine, being careful not to mash the potatoes.
- Garnish and Serve: Finish off your Greek Potato Salad by sprinkling fresh herbs on top. Let it sit for about 30 minutes to allow the flavors to meld before serving.
Notes
- Choose the Right Potatoes: Waxy potatoes hold their shape better and are perfect for salads.
- Let it Chill: Allowing the salad to rest enhances the flavors, so make it ahead of time if possible.
- Adjust Seasoning: Taste and adjust the seasoning before serving to ensure the best flavor.
- Use Fresh Ingredients: Fresh produce makes a significant difference in taste and texture.
- Experiment with Textures: Add nuts or seeds for an extra crunch and nutritional boost.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek Potato Salad, Summer Salad, Side Dish, Healthy Recipes