Greek Potato Salad Recipe With Feta Cheese, Kalamata Olives & Oregano Dressing
This Mediterranean potato salad is a burst of flavors and textures with the tangy dressing, tender potatoes, briny olives, juicy cherry tomatoes, and creamy feta cheese. It's a delightful dish that's perfect for picnics, potlucks, or as a side for grilled dishes.
— Constant Cookbook
Ingredients
- 2 tbsp fresh lemon juice
- 1 tbsp minced fresh oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 lb small Yukon gold or red-skinned potatoes, cut into 1/2-inch pieces
- Salt
- 2 1/2 oz. (1/2 cups) pitted and quartered kalamata olives
- 1 1/2 cups halved cherry tomatoes
- 2 oz. feta cheese, crumbled
Instructions
- The Dressing:
- In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
- The Salad:
- Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
- Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
- Add the dressing and toss gently to combine. Serve.
Yield
Serves 4 to 6
Nutrition
- Serving Size: 1 Serving (1/6 of Salad)
- Calories: 220 kcal
- Carbohydrate Content: 22 g
- Protein Content: 6 g
- Fat Content: 13 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 8 mg
- Sodium Content: 503 mg
- Fiber Content: 5 g
- Sugar Content: 2 g
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