Description
A fresh, no-fuss potato salad featuring tender potatoes, briny olives, and tangy feta, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds potatoes (waxier varieties like Yukon Gold)
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool; once cooled, cut into bite-sized pieces.
- In a large bowl, combine the potatoes, olives, red onion, cherry tomatoes, feta cheese, and parsley.
- In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Serve chilled or at room temperature for the best flavor experience.
Notes
Choose waxy potatoes for better texture; avoid overcooking to maintain firmness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg