Description
A vibrant and refreshing Mediterranean Potato Salad that combines creamy potatoes with crisp vegetables and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 2 pounds waxy potatoes (like Yukon Gold)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Boil the potatoes: Place the scrubbed and diced potatoes in a large pot of salted water. Bring them to a boil and cook until they are fork-tender, around 15 – 20 minutes. Drain them in a colander and let them cool completely.
- Combine the ingredients: In a large mixing bowl, combine the cooled potatoes, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and freshly chopped parsley.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and a generous pinch of salt and pepper until well-blended.
- Dress the salad: Pour the dressing over the salad mixture. Gently toss everything to combine, ensuring that all the vegetables are coated with that luscious dressing.
- Chill before serving: Cover the bowl and refrigerate for at least 30 minutes. While the salad chills, the flavors deepen and meld into a harmonious blend.
Notes
This salad can be made ahead of time, allowing the flavors to meld beautifully. Enjoy with grilled chicken, lamb kebabs, or simply by itself.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, Mediterranean salad, summer salad, healthy salad, vegan potato salad