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Greek Potato Salad

A creamy and zesty Greek Potato Salad with tender potatoes, juicy cherry tomatoes, and crisp cucumbers – perfect as a side or picnic dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large potatoes Waxy potatoes like red or yellow work best!
  • 1 cup cherry tomatoes, halved
  • 1/2 small cucumber, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil Can substitute with avocado oil for a vegan version.
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil the potatoes in salted water until tender. Drain and let cool, then peel and cube.
  2. In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, and parsley.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the potato mixture and toss gently to combine.
  5. Serve chilled or at room temperature.

Notes

Let it sit for a bit before serving to enhance the flavors. The salad keeps well in the fridge for about 3-5 days. Add feta cheese, red pepper flakes, or other herbs for variations.