Description
A vibrant and tangy potato salad with Mediterranean flavors, featuring tender potatoes, crisp vegetables, and a zesty lemon-herb dressing.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until tender. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, dill, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: Greek