Print

Olive Greek Potato Salad: A Refreshing Easy Twist for Home Cooks

Olive Greek Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and flavorful potato salad featuring olives, fresh herbs, and a light dressing, perfect for any occasion.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt to taste

Instructions

  1. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
  2. Once cool, cut the potatoes into halves or quarters as needed.
  3. In a large bowl, combine the potatoes with olives, cherry tomatoes, red onion, and parsley.
  4. In a separate bowl, whisk together olive oil, red wine vinegar, oregano, and salt.
  5. Pour the dressing over the salad and toss well to combine.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

  • This salad can be made a day in advance for best flavors.
  • Feel free to add feta cheese for extra richness.

Nutrition