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Olive Greek Potato Salad

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A vibrant and flavorful twist on the classic potato salad, packed with Mediterranean ingredients.

Ingredients

Scale
  • 4 cups potatoes, diced
  • 1 cup kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the potatoes: Start by placing the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10-15 minutes until tender.
  2. Drain and cool: Once cooked, drain the potatoes and let them cool. Spread them out on a baking sheet if you’re in a hurry.
  3. Prep the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to taste.
  4. Combine all ingredients: In a large bowl, add cooled potatoes, sliced olives, crumbled feta, and red onion. Pour the dressing over and fold gently.
  5. Garnish and chill: Sprinkle chopped parsley on top and let the salad chill in the refrigerator for at least 30 minutes.
  6. Serve and enjoy: Gently stir before serving. Add any extra garnishes if desired.

Notes

This salad can be made ahead of time and tastes even better after chilling overnight.

Nutrition

Keywords: potato salad, Mediterranean, Greek, olives, feta

Find it online: https://peakplatter.com/olive-greek-potato-salad/