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A finished Greek potato salad ready to be served, showcasing fresh ingredients and vibrant colors.

Greek Potato Salad


  • Author: Serena Miller
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Experience the vibrant flavors of Greek Potato Salad, a refreshing mix of tender potatoes, crispy vegetables, and zesty dressing, perfect for any gathering.


Ingredients

Scale
  • 2 pounds of small potatoes (Yukon Gold or red)
  • 1 cup of diced cucumbers
  • 1 cup of diced tomatoes
  • 1 cup of Kalamata olives, pitted and sliced
  • 1/2 cup of red onion, finely chopped
  • 1/4 cup of fresh parsley, chopped
  • 1/2 cup of extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Wash the potatoes under cold running water.
  2. Cut the cleaned potatoes into bite-sized chunks, place them in a pot, cover with water, add salt and boil until fork-tender. Drain and let cool.
  3. Chop cucumbers, tomatoes, and red onions, then mix with olives and parsley in a bowl.
  4. Combine cooled potatoes with mixed vegetables, drizzle with olive oil and lemon juice, then toss gently. Season with salt and pepper to taste.

Notes

  • Store the salad in an airtight container in the fridge for up to 3 days.
  • The flavors will intensify over time, adjust seasoning before serving.
  • Feel free to add other ingredients like feta cheese or bell peppers for customization.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 230 Kcal
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg