Greek Potato Salad

This Greek Potato Salad combines tender, boiled potatoes with fresh vegetables and a zesty dressing, offering a refreshing take on a classic dish. Perfect as a light main course or a side, it captures the vibrant flavors of Greece in every bite.

Ingredients

• Potatoes - 400 grams
• Cucumber - 100 grams, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 50 grams, finely chopped
• Kalamata olives - 50 grams, pitted and halved
• Feta cheese - 100 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and peel the potatoes, then cut them into bite-sized pieces.
2. Place the potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until tender but not mushy. Drain and let cool.
3. In a large bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, Kalamata olives, and crumbled feta cheese.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the dressing.
5. Once the potatoes have cooled, add them to the large bowl with the vegetables and feta. Pour the dressing over the salad and gently toss everything together.
6. Sprinkle the chopped parsley on top before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from potatoes and vegetables, promoting digestive health.
• Contains healthy fats from olive oil and olives, beneficial for heart health.

Tags