Description
A zesty and refreshing potato salad with Mediterranean flavors, featuring tender potatoes, crisp vegetables, and a tangy lemon-herb dressing.
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh 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 but firm. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, Kalamata olives, cherry tomatoes, red onion, cucumber, feta cheese, dill, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: Greek