Greek Potato Salad Ii
Elevate your side dishes with this vibrant and flavorful Greek Potato Salad II, a Mediterranean twist on a classic favorite! Packed with tender baby red potatoes, juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and red onions, this salad is a harmonious blend of fresh and bold flavors. Crumbled feta cheese and a sprinkling of fresh parsley and dill add a burst of creaminess and herbaceous notes, while the zesty homemade dressing—featuring extra-virgin olive oil, lemon juice, red wine vinegar, and Dijon mustard—ties it all together. Ready in just 40 minutes, this salad can be served chilled or at room temperature, making it a perfect addition to summer barbecues, potlucks, or light lunches. Healthy, easy to prepare, and packed with Greek-inspired goodness, this potato salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 1 clove Garlic
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to simmer. Cook the potatoes for 10-12 minutes or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, halve the cherry tomatoes, slice the cucumber into thin rounds, finely slice the red onion, and cut the Kalamata olives in half. Place them in a large mixing bowl.
Chop the fresh parsley and dill finely and set aside.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Add the slightly cooled potatoes to the mixing bowl with the vegetables. Gently toss to combine.
Pour the dressing over the potato mixture and toss again until evenly coated. Taste and adjust seasoning if necessary.
Crumble feta cheese over the salad and sprinkle with the chopped parsley and dill.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature and enjoy your Greek Potato Salad II!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
