Greek Potato Salad
Greek potato salad made with a refreshing herby and lemony dressing. Tossed with Kalamata olives, cucumbers, parsley, and feta cheese.
Ingredients
- 1 lb baby potatoes medley
- ¼ red onion thinly sliced
- ⅓ cup Kalamata olives halved
- ⅓ cup cucumber sliced
- 2 oz feta cheese crumbled
Greek Dressing
- 2 tablespoon extra virgin olive oil
- 1 lemon juiced and zested
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1 tablespoon fresh parsley chopped
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Cut larger potatoes in half so all the potatoes are roughly the same size. Add potatoes to a pot and cover with water and a generous amount of salt. Boil the potatoes for 10 minutes or until just tender. Drain and set aside.
- Mix the ingredients for the dressing in a large bowl and toss in the potatoes and remaining ingredients. Serve warm, at room temperature or chilled.
Notes
- Adjust the lemon juice, salt and pepper to your taste.
- Apple cider vinegar or white wine vinegar can be substituted for red wine vinegar.
- 2 teaspoon of fresh dill and oregano can be substituted for dried.
Nutrition Estimate
Calories: 210kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 342mgPotassium: 530mgFiber: 3gSugar: 2gVitamin A: 206IUVitamin C: 25mgCalcium: 98mgIron: 1mg
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