Greek Potato Salad
A refreshing and flavorful dish that captures the essence of Mediterranean cuisine, perfect as a side or light main course.
Ingredients
Main ingredients
- 4 medium Potatoes Use waxy potatoes like Red Bliss or Yukon Gold for best texture.
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice Adjust to taste.
- 1 small Red onion Chopped.
- 1 medium Cucumber Diced.
- 1 cup Cherry tomatoes Halved.
- 1/2 cup Kalamata olives
- 1/4 cup Parsley Chopped, for garnish.
- 1 teaspoon Salt For boiling water and to taste.
- 1/2 teaspoon Pepper To taste.
Instructions
Preparation
- Boil the potatoes in salted water until fork-tender, then drain and let cool.
- In a large bowl, combine the olive oil, lemon juice, salt, and pepper to make a dressing.
- Cut the cooled potatoes into chunks and add them to the bowl.
- Add chopped red onion, diced cucumber, halved cherry tomatoes, and kalamata olives.
- Toss everything gently to combine, then garnish with chopped parsley.
Notes
Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to three days. Add dressing before serving for best freshness. Customize by adding bell peppers, arugula, or avocado.