Description
A vibrant and tangy potato salad with Mediterranean flavors, featuring tender potatoes, crisp vegetables, and a zesty lemon-herb dressing.
Ingredients
- 2 lbs baby potatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp 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 until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine the red onion, cucumber, cherry tomatoes, Kalamata olives, feta cheese, dill, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
- Add the warm potatoes to the vegetable mixture. Pour the dressing over and gently toss to combine, being careful not to break the potatoes.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: Greek