Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight!

Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight!

📝 Summary

This Greek Potato Salad is a vibrant, flavorful, and wholesome dish that combines creamy potatoes with fresh vegetables, tangy feta cheese, and a zesty lemon dressing. Simple yet satisfying, it’s the perfect side dish for barbecues, picnics, or a light meal. With its irresistible flavors, you’ll understand why it’s made twice a week!

⏰ Prep Time: 15 minutes

⏳ Cook Time: 20 minutes
🕒 Total Time: 35 minutes
🍽️ Servings: 6
🔥 Calories: ~250 kcal per serving

🍴 Course: Salad, Side Dish

🌍 Cuisine: Greek, Mediterranean

🛒 Ingredients

• 1.5 lbs (700g) baby potatoes (or Yukon Gold)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely sliced
• 3/4 cup Kalamata olives, pitted and halved
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste

🛠️ Equipment

• Large pot
• Colander
• Mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Serving platter

👩‍🍳 Instructions

1. Prepare the Potatoes

1. Boil the potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until fork-tender.
2. Cool and cut: Drain and allow to cool slightly. Cut into bite-sized pieces if using larger potatoes.