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Greek Potato Salad

A vibrant and refreshing Greek Potato Salad that combines creamy feta, juicy tomatoes, and zesty olive oil for a delightful side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds potatoes, peeled and diced Use waxy potatoes like Yukon Gold for creamy texture.
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese for variation.
  • 1/4 cup fresh parsley, chopped Use fresh herbs for better flavor.

Method
 

Preparation
  1. In a large pot, cover the diced potatoes with water and bring to a boil.
  2. Cook until tender, about 15 minutes. Drain and let cool.
  3. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Add the cooled potatoes, cherry tomatoes, red onion, feta cheese, and parsley to the bowl.
  5. Toss gently to combine all the ingredients.
  6. Chill in the refrigerator for at least 1 hour before serving.

Notes

Store in the fridge for 3-5 days in an airtight container. For a creamier twist, add Greek yogurt to the dressing. Try variations like adding roasted red peppers or leaving out feta for a vegan version.