Mediterranean Potato Salad
A refreshing and vibrant potato salad featuring tender potatoes, juicy cherry tomatoes, salty olives, and creamy feta, perfect for summer gatherings and picnics.
Ingredients
Base Ingredients
- 2 pounds potatoes, diced Waxy potatoes like red or Yukon gold are ideal.
- 1 cup cherry tomatoes, halved Fresh and ripe for best flavor.
- ½ cup red onion, finely chopped Can substitute with sweet onion for milder flavor.
- ½ cup Kalamata olives, pitted and sliced Can substitute with capers if desired.
- ¼ cup fresh parsley, chopped For garnish and flavor.
- ¼ cup feta cheese, crumbled Can omit for a vegan option.
Dressing Ingredients
- ¼ cup olive oil Extra virgin recommended for enhanced flavor.
- 2 tablespoons red wine vinegar Adds acidity to balance flavors.
- 1 teaspoon garlic, minced Can adjust based on preference.
- to taste none Salt and pepper Essential for seasoning.
Instructions
Preparation
- Gather all ingredients and ensure they are fresh.
- Dice the potatoes, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives.
Cooking
- Place the diced potatoes in a pot of salted water and bring to a boil.
- Cook the potatoes until tender, about 15 minutes, then drain and cool slightly.
Combining Ingredients
- In a large bowl, combine the cooled potatoes, cherry tomatoes, red onion, Kalamata olives, and parsley.
- Gently fold the mixture to mix without breaking the potatoes.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
Final Assembly
- Pour the dressing over the salad and toss gently.
- Sprinkle crumbled feta over the top and toss again lightly.
- Cover and refrigerate for at least 30 minutes before serving.
Serving
- Taste and adjust seasoning with salt and pepper as needed before serving.
- Garnish with fresh parsley and enjoy with grilled meats or other sides.
Notes
For best flavor, allow time to chill in the fridge. This salad can be customized with different vegetables or proteins to suit personal preferences. Store in an airtight container in the refrigerator for 3-4 days.