Description
A refreshing and flavorful Mediterranean Potato Salad that combines tender potatoes with vibrant vegetables and a zesty dressing.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- Once cooled, cut the potatoes into halves or quarters.
- In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, 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 the flavors to meld.
Notes
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- This salad can be made a day in advance for better flavor.
- Adjust the amount of feta cheese according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg