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Zoe's Greek Potato Salad Recipe

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Greek potato salad Recipe 2 Just A Pinch Recipes
Greek potato salad Recipe 2 Just A Pinch Recipes from www.justapinch.com

Description

This potato salad recipe is a Greek twist on a classic dish. It's a perfect side dish for a summer BBQ or picnic. The combination of potatoes, cucumber, feta cheese, and olives offers a refreshing and savory flavor that everyone will love.

Prep Time

Prepping the ingredients for this dish will take about 20 minutes.

Cook Time

Cooking the potatoes will take about 20-25 minutes.

Ingredients

  • 2 lbs. of red potatoes
  • 1/2 cup of diced red onion
  • 1/2 cup of diced cucumber
  • 1/2 cup of crumbled feta cheese
  • 1/2 cup of pitted kalamata olives
  • 1/4 cup of olive oil
  • 3 tablespoons of red wine vinegar
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

Equipment

  • A large pot for boiling potatoes
  • A mixing bowl
  • A whisk
  • A knife and cutting board
  • A colander

Method

  1. Wash potatoes and cut them into bite-sized pieces. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and set aside to cool.
  2. In a mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
  3. Add diced red onion, diced cucumber, crumbled feta cheese, and pitted kalamata olives to the mixing bowl.
  4. Add cooled potatoes to the mixing bowl and gently toss until everything is evenly coated with the dressing.
  5. Cover the mixing bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  6. Before serving, give the potato salad a quick toss and adjust seasoning if necessary.

Notes

For an extra crunch, you can add chopped celery or sliced radishes to the potato salad. If you don't have red wine vinegar, you can use apple cider vinegar instead.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 235
  • Total Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 11mg
  • Sodium: 467mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 5g

Recipe Tips

To make this potato salad recipe ahead of time, you can cook the potatoes the night before and store them in the fridge. In the morning, chop the vegetables and make the dressing. Then, toss everything together and let it chill in the fridge until you're ready to serve. This dish pairs well with grilled chicken or fish. Enjoy!

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