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Greek Potato Salad

A light, tangy, and satisfying dish that combines tender potatoes, briny feta cheese, and rich Kalamata olives tossed in a zesty vinaigrette, perfect for summer gatherings.
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Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Method Nutrition Notes

Ingrédients
  

Salad Base
  • 4 cups Potatoes, cut into cubes Use Yukon Gold, red potatoes, or any waxy variety.
  • 1 cup Feta cheese, crumbled For a dairy-free option, use tofu feta.
  • 1/2 cup Kalamata olives, pitted and sliced Can substitute with any black olives.
Vinaigrette
  • 1/4 cup Olive oil Use high-quality olive oil for best flavor.
  • 2 tablespoons Red wine vinegar Can substitute with white wine vinegar or apple cider vinegar.
  • 2 tablespoons Lemon juice Adjust according to taste.
  • 1 clove Garlic, minced
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black pepper Adjust to taste.

Method
 

Preparation
  1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
  2. Drain and cool the potatoes, then cut them into bite-sized cubes.
  3. In a large mixing bowl, combine the diced potatoes, crumbled feta, and sliced Kalamata olives.
  4. In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.
  5. Pour the vinaigrette over the potato mixture and toss gently to coat.
  6. Serve chilled or at room temperature.

Nutrition

Portion: 1gCalories: 200kcalCarbohydrates: 30gProtéines: 6gFat: 9gLipides saturés: 3gSodium: 300mgFibre: 3gSucre: 2g

Notes

This salad can be made in advance and stored in the refrigerator for up to 3 days. For a warm option, you can reheat the potatoes slightly but avoid heating the entire salad.

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