Greek Potato Salad
A quick and vibrant Greek Potato Salad featuring sun-dried tomatoes, olives, and feta cheese, perfect for gatherings or a delightful meal.
Ingredients
Salad Ingredients
- 4 medium Potatoes Boiled until tender
- 1/2 cup Sun-dried tomatoes Chopped
- 1/2 cup Olives Pitted and sliced
- 1/2 cup Feta cheese Crumbled
Dressing Ingredients
- 1/4 cup Olive oil
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic Minced
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Preparation
- Boil the potatoes in salted water until they are tender, then drain and let them cool.
- In a large mixing bowl, combine the sun-dried tomatoes, olives, and feta cheese.
- For the dressing, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Cut the cooled potatoes into bite-sized pieces and add them to the bowl with your other ingredients.
- Pour the dressing over the salad and gently toss everything to combine.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
Serve with grilled chicken, a simple Greek yogurt dip, or warm pita bread. Great for leftovers when stored in an airtight container for up to three days; best served chilled.