Print

Olive Greek Potato Salad: Easy and Fresh for Your Table

Olive Greek Potato Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and refreshing Olive Greek Potato Salad perfect for any gathering.

Ingredients

Scale
  • 2 pounds small potatoes
  • 1 cup Kalamata olives, pitted and chopped
  • 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
  • pepper to taste

Instructions

  1. Boil the small potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. Once cooled, cut the potatoes into bite-sized pieces.
  3. In a large bowl, combine the potatoes, olives, cherry tomatoes, red onion, and parsley.
  4. In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Serve chilled or at room temperature.

Notes

  • This salad is best served fresh but can be made a few hours in advance.
  • Feel free to add feta cheese for an extra layer of flavor.

Nutrition

Find it online: https://www.tastewithmom.com/olive-greek-potato-salad-easy-and-fresh-for-your-table/