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 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted
- 4 oz feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 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
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
- Add the cooked potatoes, tomatoes, red onion, cucumber, olives, and herbs to the bowl. Gently toss to coat with the dressing.
- Fold in the crumbled feta cheese. Adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: Greek