Greek Potato Salad with Sun Dried Tomatoes
Brighten up your table with this vibrant Greek Potato Salad with Sun-Dried Tomatoes—a Mediterranean-inspired twist on the classic potato salad. Tender baby potatoes are tossed in a zesty dressing made with olive oil, lemon juice, and red wine vinegar, infused with the rich flavors of sun-dried tomatoes and garlic. This wholesome salad is packed with fresh ingredients like crunchy cucumbers, tangy Kalamata olives, and crumbled feta cheese, all tied together with a sprinkle of fresh parsley for a burst of herbal freshness. Perfect as a side dish or a light meal, this easy-to-make salad comes together in just 30 minutes and can be served warm or at room temperature. Whether you're entertaining guests or looking for a quick, healthy recipe, this Greek Potato Salad delivers bold flavors and a satisfying texture in every bite.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 0.5 cup Sun-dried tomatoes (in oil)
- 0.5 cup Red onion
- 1 small Cucumber
- 0.5 cup Kalamata olives (pitted)
- 0.5 cup Feta cheese (crumbled)
- 0.25 cup Fresh parsley (chopped)
- 2 tablespoons Olive oil (from sun-dried tomatoes)
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook the potatoes for approximately 12-15 minutes, or until fork-tender.
While the potatoes are cooking, finely dice the red onion, chop the cucumber into small cubes, and slice the Kalamata olives in half. Set aside.
Once the potatoes are cooked, drain them and let them cool for about 10 minutes. Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
Chop the sun-dried tomatoes into small pieces and add them to the bowl with the potatoes.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the potatoes and gently toss to coat.
Add the diced red onion, cucumber, Kalamata olives, crumbled feta cheese, and chopped parsley to the potato mixture. Gently combine all ingredients until well-mixed.
Taste the salad and adjust the seasoning with additional salt or pepper if desired.
Serve the Greek potato salad slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 30.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5707 mg | 121% | |
*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.
