Description
A vibrant Mediterranean Potato Salad that combines creamy Yukon Gold potatoes with fresh vegetables and zesty dressing, perfect for any occasion.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes
- 1 cup Cherry Tomatoes
- 1 medium Cucumber
- ½ cup Kalamata Olives
- ¼ cup Red Onion, diced
- ¼ cup Fresh Parsley, chopped
- ¾ cup Feta Cheese, crumbled
- Juice of 1 large Lemon
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover Yukon Gold potatoes with water, add salt, and bring to a boil over medium-high heat.
- Cook until Tender: Boil for about 15 minutes until tender but not falling apart.
- Drain and Cool: Drain potatoes in a colander and let cool slightly.
- Chop and Dice: Dice cucumber, cherry tomatoes, red onion, and olives, and prepare parsley.
- Assemble the Salad: In a large bowl, combine potatoes, cherry tomatoes, cucumber, olives, red onion, and parsley.
- Create the Dressing: Whisk olive oil, lemon juice, oregano, salt, and pepper in a separate bowl.
- Combine: Pour dressing over salad and gently fold in feta cheese.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving.
Notes
This salad tastes even better the next day, so prep it in advance if you can!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: potato salad, Mediterranean, vegetarian, summer dish, side dish, healthy recipe