Greek Potato Salad (Print)
A refreshing Mediterranean potato dish with olives, herbs, and a tangy dressing that's perfect for summer gatherings.
# Ingredients:
→ Base
01 -
1 kg potatoes, peeled and cubed
02 -
1/2 red onion, thinly sliced
03 -
1/2 cup Kalamata olives, pitted and sliced
04 -
1/2 cup cherry tomatoes, halved
05 -
1 cucumber, seeded and diced
→ Herbs
06 -
1/4 cup fresh parsley, chopped
07 -
1/4 cup fresh dill, chopped
→ Dressing
08 -
1/3 cup extra virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon Dijon mustard
11 -
Salt and pepper to taste
→ Garnish
12 -
100 g feta cheese, crumbled (optional)
# Directions:
01 -
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
02 -
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
03 -
Add the warm potatoes to the dressing and toss gently to coat.
04 -
Add red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill to the bowl with potatoes. Mix well to combine.
05 -
If using, gently fold in crumbled feta cheese.
06 -
Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 -
Before serving, taste and adjust seasoning if needed. Garnish with extra herbs if desired.
# Notes:
01 -
This Greek Potato Salad is a refreshing and flavorful dish perfect for any meal. The combination of tender potatoes, fresh vegetables, and tangy dressing makes it a crowd-pleaser.