Greek Potato Salad
A delightful twist on a classic potato salad, this Greek version is colorful, packed with fresh ingredients, and perfect for any meal.
Ingredients
Main Ingredients
- 2 pounds potatoes Waxy potatoes like Yukon Gold are recommended.
- 1 cup cherry tomatoes, halved
- ½ count cucumber, diced
- ¼ count red onion, finely chopped
- 1 cup feta cheese, crumbled Substitute with non-dairy cheese for a vegan option.
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Once cooked, cool and dice.
- In a large bowl, combine the diced potatoes, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assembly
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad becomes dry, drizzle a little olive oil and lemon juice before serving.