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Mediterranean Potato Salad

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A vibrant and refreshing Mediterranean Potato Salad perfect for summer gatherings.

Ingredients

Scale
  • 2 pounds potatoes
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup Feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes in salted water until tender. Drain and let cool, then chop into bite-sized pieces.
  2. Combine the potatoes, cherry tomatoes, cucumber, red onion, olives, parsley, and Feta cheese in a large bowl.
  3. Prepare the dressing by whisking together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Dress the salad ingredients with the dressing and toss to combine.
  5. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://www.thestationrecipes.com/mediterranean-potato-salad/

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