Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red grape vinegar
Instructions
- Step 1: Begin by boiling the baby potatoes in a large pot of salted water for about 15-20 minutes, or until they are fork-tender. Drain and let them cool.
- Step 2: In a large mixing bowl, combine the cooled potatoes with the cherry tomatoes, Kalamata olives, feta cheese, red onion, and parsley.
- Step 3: In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Season with salt and pepper to taste.
- Step 4: Pour the dressing over the potato mixture and gently toss to combine all ingredients evenly.
- Step 5: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy your refreshing Olive Greek Potato Salad!
Notes
- For optimal freshness, store any leftover Olive Greek Potato Salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best enjoyed chilled, but if you prefer a warm version, gently reheat the potatoes in the microwave before mixing them with the other ingredients.
- Serve your Olive Greek Potato Salad alongside grilled meats or as a vibrant addition to a picnic spread for a delightful contrast of flavors.
- To enhance the dish, consider adding a squeeze of fresh lemon juice before serving; it brightens the flavors and adds a lovely zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American