Olive Greek Potato Salad: A Refreshing Easy Twist for Home Cooks
A vibrant and flavorful potato salad featuring olives, fresh herbs, and a light dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
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
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- Once cool, cut the potatoes into halves or quarters as needed.
- In a large bowl, combine the potatoes with olives, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, oregano, and salt.
- Pour the dressing over the salad and toss well to combine.
- 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
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg