Description
A refreshing and easy Greek Potato Salad filled with vibrant vegetables and feta cheese.
Ingredients
Scale
- 2 pounds waxy potatoes (like Yukon Gold), diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until fork-tender (15-20 minutes). Drain and allow cooling before cutting into bite-sized pieces.
- While the potatoes cool, combine cucumber, cherry tomatoes, and red onion in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add cooled potato pieces to the vegetable mix and drizzle with dressing. Toss gently to combine.
- Top with crumbled feta cheese and lightly toss again before serving.
Notes
- For added flavor, consider adding fresh herbs like parsley or dill.
- This salad can be made a few hours ahead for the flavors to meld.
- Adjust the acidity of the dressing by adding more lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Greek Potato Salad, Potato Salad, Greek Cuisine, Healthy Salad