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
- Wash the potatoes under cold running water.
- 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.
- Chop cucumbers, tomatoes, and red onions, then mix with olives and parsley in a bowl.
- 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