Greek Potato Salad
A refreshing Mediterranean dish featuring tender potatoes, crunchy cucumbers, olives, and a tangy dressing, perfect for any occasion.
Ingredients
Vegetables and Base
- 2 pounds potatoes, diced Waxy potatoes like Yukon Gold or red potatoes are recommended.
- ½ cup red onion, finely chopped Yellow onion can be used for a milder flavor.
- 1 cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced Can use green or black olives as substitutes.
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil Can substitute with avocado oil.
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Start by washing and peeling your potatoes. Cut them into evenly-sized cubes.
- Finely chop the red onion, dice the cucumber, halve the cherry tomatoes, slice the Kalamata olives, and chop the parsley.
Cooking the Potatoes
- Bring a large pot of salted water to a boil and add in your diced potatoes.
- Cook for about 10–15 minutes, or until they are tender but not falling apart.
- Drain the potatoes and let them cool.
Combining Ingredients
- In a mixing bowl, combine the cooled potatoes, red onion, cucumber, cherry tomatoes, olives, and parsley. Mix gently.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Tossing the Salad
- Pour the dressing over the potato and vegetable mixture and toss gently.
Chilling
- Cover the bowl and refrigerate for at least 30 minutes.
Serving
- After chilling, give a gentle toss before serving. Optionally sprinkle with extra parsley.
Notes
Best served cold, particularly suited for summer gatherings. Can be made ahead of time for better flavor.