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Olive Greek Potato Salad: Easy, Fresh Twist for Every Meal

Olive Greek Potato Salad
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A delicious and refreshing Olive Greek Potato Salad that adds a lovely twist to any meal.

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
  • 1/2 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

  1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. Once the potatoes are cool enough to handle, cut them into bite-sized pieces.
  3. In a large bowl, combine the potatoes, olives, cherry tomatoes, red onion, feta cheese, and parsley.
  4. In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • This salad can be made a day in advance for added flavor.
  • Feel free to adjust the ingredients or add your favorite vegetables.

Nutrition

Find it online: https://www.kookelo.com/olive-greek-potato-salad-easy-fresh-twist-for-every-meal/