Description
A vibrant salad with tender potatoes, fresh vegetables, and a zesty olive oil dressing that captures the essence of the Mediterranean.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Feta cheese, crumbled
- Optional: Bell peppers, diced
- Optional: Capers
- Optional: Fresh mint, chopped
Instructions
- Boil the Potatoes: Place diced potatoes in a large pot covering with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and cool.
- Prepare the Veggies: While cooling, chop cherry tomatoes, cucumber, red onion, and Kalamata olives. Add to a large bowl with fresh parsley.
- Make the Dressing: Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a separate bowl.
- Combine Everything: Once potatoes are cool, gently fold them into the vegetable mixture. Pour dressing over and toss gently.
- Serve: Chill for at least 30 minutes or serve immediately at room temperature.
Notes
For optimal flavor, store leftovers in an airtight container for up to 3 days. Freezing is possible for up to 3 months, though texture may change.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg