Olive Greek Potato Salad
A refreshing and tangy potato salad featuring Greek olives, fresh vegetables, and a light vinaigrette, perfect for summer picnics.
Ingredients
Main ingredients
- 2 pounds potatoes Yukon golds preferred for creaminess.
- 1 cup Greek olives, pitted Adds salty, briny flavor.
- 1/2 cup red onion, diced
- 1/2 cup cucumber, diced Can substitute for extra tomatoes.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped For garnish.
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Cooking
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- Once cool, cut the potatoes into bite-sized pieces.
- In a large bowl, combine the potatoes, olives, red onion, cucumber, cherry tomatoes, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
For best results, do not dress the salad too far in advance. Adjust seasoning and add feta if desired for extra flavor.