Greek Potato Salad Recipe With Feta Cheese, Kalamata Olives & Oregano Dressing
This tangy and flavorful potato salad is a perfect dish for gatherings or weeknight dinners. The zesty lemon and oregano dressing complements the tender Yukon gold or red-skinned potatoes, while the briny Kalamata olives and creamy feta cheese add a delightful Mediterranean twist. It's a simple and satisfying salad that will surely be a crowd-pleaser!
— 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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